Crunchy, salty, sweet + smokey. These are tastes that anyone loves. These coconut-based vegan bacon crisps are versatile and add a little something special to an avocado sandwich or a bowl of vegan mac n cheese.
Stovetop Vegan Bacon
- 2 Cups coconut flakes
- 1/4-1/2 teaspoon chipotle powder
- 1/4 teaspoon ancho chili powder (if you can’t find these chili powders or don’t want too much spice you can use smoked paprika)
- 1/2 teaspoon liquid smoke (experiment to figure out the level of smoky flavor you prefer)
- 2 Tablespoons tamari (I use low-sodium, you can always add more salt if needed)
- 2 teaspoons maple syrup
Combine all ingredients in a pretty bowl. Stir.
Heat a large skillet pan on medium high heat. Pour ingredients into pan and stir occasionally for about 10 minutes. You don’t have to stir constantly, but check it every 2-3 minutes to be sure it isn’t burning. You will see it turn from a pale cream color to golden brown and then a reddish brown. After 10 minutes, turn off the stove and leave the vegan bacon in the pan to let it get crispy. Stir from time to time.
After it has cooled completely, store in an airtight container in a cool place for up to a week or stash it in the freezer for 3-4 months. The you always have some when you want it.
I’ve been making this vegan bacon for over 10 years but until recently, I always baked it in the oven. Then I had this idea to try it on the stovetop and guess what, it totally works. You save time and energy and of course, importantly, you save a life.