How to make Vegan Mushroom "Bacon"
This vegan Mushroom Bacon is smoky, crunchy, meaty and earthy. Just what we need from a plant based replacement, let's see how to make it.
Servings: 2
Calories: 95kcal
Ingredients
- 150 g Brown Mushroom *
- 1 tablespoon Liquid Smoke
- 1 tablespoon Olive Oil
- ½ tablespoon Maple Syrup
- ½ teaspoon Smoked Paprika
- 1 pinch Garlic Powder
- 1 pinch Onion Powder
- Salt
- Pepper
Instructions
- Clean the mushrooms with a damp cloth (mushrooms should never be washed with water), and chop them to 3-4 mm slices.
- Prepare the marinade by mixing all the ingredients in a bowl.
- Toss the sliced mushrooms in the marinade until completely coated.
- Allow the mushrooms to marinate for at least 15 (max 30) minutes.
- Arrange the mushrooms on the air fryer basket forming only 1 layer. Do not overlap them**.
- Cook at 200° C for 15 minutes, flipping the mushrooms halfway. Alternatively you can arrange them into a baking tray and bake in the oven for 20 minutes, turning each mushroom slice after 10 minutes.
Notes
*The mushrooms that work best to make this bacon are: Brown Closed Cup (Crimini), White Closed Cup (Champignon), King Oysters, Portobello or Shiitake.
**Not overlapping the mushrooms is important for the best crunchy outcome, so keep that in mind. If you're making a bigger batch, you will need to bake them in 2-3 trances