Plant-Based “Bacon” Bits
I had you at bacon, didn’t I. Like all plant-based versions of what our former life remembers, knock-offs aren’t always what they’re hyped up to be, so I always try to keep my expectations in check. That being said when I whipped up a batch of these Plant-based Bacon Bits, I really anticipated I’d be chucking them into the garbage. SURPRISE! These are actually quite delicious and a welcome addition to salads or sprinkle on steamed vegetables. Best of all they’re easy to make!
Ingredients
2 cups unsweetened coconut flakes, the larger the better - I use Bob’s Red Mill brand or Trader Joe’s Coconut Chips
2 Tablespoons soy sauce, tamari or coconut aminos
2 Tablespoons Molasses
2 Tablespoons liquid smoke - I use hickory flavored
1 Tablespoon cider vinegar
Freshly ground black pepper
Instructions
Preheat oven to 325 degrees. Line a rimmed baking sheet with parchment paper or silicone mat.
In a large bowl, whisk together soy sauce, liquid smoke, molasses, cider vinegar and a good grinding of black pepper.
Add coconut flakes and mix well. Let the mixture sit for 10 minutes so the liquid is absorbed into the coconut.
Spread coconut mixture in and even layer on the prepared baking sheet. Bake until toasted, about 15-20 minutes. Stir often, about every 3 minutes. Be sure to keep a close watch after 15 minutes as it can go from deep golden brown to dark brown rather quickly and it will take on a bitter flavor. Basically, don’t get distracted and walk away from your oven, because a minute too long and your bacon will be burned. *** Keep in mind, these Bacon Bits become crispier as they cool, so after 15 minutes of baking, take a few bits out and set them on a heat-resistant surface to cool. If they are the color and crispiness you like, they’re done, if not put them back in the oven for a few minutes longer.
Let Bacon Bits cool completely before storing in an airtight container.
Yields 2 cups
Adapted from Bob’s Red Mill
