Say “Hello” to your new favorite vegan bacon alternative! These Cremini Bacon bits are smoky, crispy, and addictive. They serve as the perfect compliment to breakfast, pizza, sandwiches, burgers, soups, and salads!
You ever found yourself craving the taste of bacon you can’t get your bacon fix because coconut bacon, tofu bacon, or carrot bacon just doesn’t cut it? Well, this cremini bacon has the perfect “meaty” texture and taste to fit the bill.
Now, why so much stress and joy over bacon?!
The Stress: I’ve heard many folks say that it’s one of the hardest things to give up when transitioning to a plant-based diet.
The Joy: Finally, a guilt-free bacon alternative that’s easy to make and can practically be eaten with everything (hmmm even desserts?)
I was so excited to make this cremini bacon the other day, I recorded the process…at night…under the not-so-video-friendly yellow kitchen lights…yeah, it was that serious.
Super simple to make, guys!
6 ingredients, approximately 45 minutes. A pound of cremini mushrooms, olive oil, Braggs liquid aminos, water, black pepper, and I cheated a tiny bit by using liquid smoke for the smoky flavor.
When I took these out of the oven and let them sit for a bit, they transformed into perfectly crispy little bites of heaven.
So Good!
I even put them on top of my pizza the next day!
After you have finished snacking on these right out of the oven, be sure to store them in an air-tight plastic container with a couple of paper towels.
If you give this recipe a try, take a photo and tag me on Instagram! I love to see what you all come up with 🙂
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Recipe
How To Make Crimini Bacon - A Vegan Bacon Alternative
Ingredients
- 3 tablespoon water
- 3 tablespoon liquid aminos or use coconut aminos
- 3 tablespoon olive oil
- ½ teaspoon liquid smoke
- ½ tablespoon cracked black pepper
- 1 pound cremini mushrooms (thinly sliced)
Instructions
- Pre-heat oven to 350 degrees.
- In a bowl, whisk together the first 5 ingredients. Set aside.
- Slice mushrooms very thin (approx. ⅛ inch) and add to marinade. Use hands and toss to coat. Set aside for 10 minutes.
- Spray 1-2 large sheet pans with oil and lay mushrooms in a single layer (none overlapping)
- Bake for 20 minutes. Remove from oven and stir mushrooms around. You will notice that the mushrooms have lots plenty of moisture. This is good because they are on their way to crispy!
- Turn oven down to 200 degrees and bake mushrooms for another 10-15 minutes.
- Remove from oven when crispy, but not burnt. They will continue to crisp up a bit while they sit on the sheet pan.
- When cool, pat dry with paper towel. (Optional: with a large knife, cut to the size of bacon bits).
- Storefor up to 1 week in an air-tight container with a couple of paper towels.
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