This vegan coconut ‘bacon’ without liquid smoke uses just a handful of pantry ingredients to get you a savoury, crunchy vegan bacon replacement to top your salads with!
Whether you’re a plant-based eater or not, mastering the very simple art of making vegan coconut bacon is a handy, delicious skill to add to your kitchen repertoire. This crunchy, salty, flavoursome little thing makes the best addition to so many meals. Throw it in salads, top off your avocado toast, sprinkle it on your scrambled eggs. All the yum. It’s definitely not just for vegans!
When I was researching how to make coconut bacon (or “baconut” as I saw it called, once), I found that most recipes called for liquid smoke. This isn’t something I ordinarily keep in my kitchen cupboards. While I do still have quite a wide array of ingredients lurking in the pantry, I love to make recipes using basic items that are super versatile. So I’ve come up with this specific vegan coconut bacon recipe without liquid smoke. It suits me and my kitchen supplies…and it still tastes amazing! The smoked paprika and the tangy bite of the cider vinegar really produce such a great result.
Vegan Coconut Bacon Without Liquid Smoke
This vegan coconut 'bacon' without liquid smoke uses just a handful of pantry ingredients to get you a savoury, crunchy vegan bacon replacement to top your salads with!
- 80-90 grams raw coconut flakes (2 cups)
- 1 1/2 tbsp tamari
- 1 tbsp maple syrup or coconut syrup
- 1 tbsp apple cider vinegar
- 1 1/2 tsp smoked paprika
Preheat oven to 150 C and line a large baking tray with baking paper. Place coconut flakes in a large bowl.
In a small bowl or a mug, whisk together the tamari, maple syrup, cider vinegar, and paprika.
Pour the liquid mixture over the coconut flakes and massage it in thoroughly until it's all coated.
Spread the coconut in a very thin layer across the baking tray.
Bake for approximately 12-15 minutes, turning approximately every 3 minutes to minimise burning at the edges. The coconut will turn a dark reddish brown colour and blacken at the edges
Remove from the oven and allow to cool completely; the coconut will harden and crisp upon cooling.
Store in an airtight container at room temperature. It should last about 2-3 weeks.
You could also use honey in this recipe as the liquid sweetener, however obviously the “bacon” will not be vegan then! Personally, I like this best with dark unrefined coconut syrup, it has a rich, malty flavour that adds to the smokiness of the final result