Okay, okay let’s get this straight – carrots are not the same as bacon. I know that. However, I also know that carrots can be just as good as bacon, and, in my not-so-humble-opinion, rather better because no animals have had to die so that I can have a yummy meal.
Making carrot bacon is simplicity itself; simply peel and top & tail your carrots, slice really thinly (I use a Y peeler for this), blitz the rest of the ingredients together, marinate for half an hour, then bake in the oven for 15-20 minutes.
Salty and sweetly smoky, this delicious, easy-to-make vegan bacon substitute is made from carrots and just five other store cupboard ingredients.
- 1 large carrot
- 1 tbsp tahini
- 1 tbsp light oil (e.g. rapeseed/canola)
- 1 tbsp maple syrup
- 1.5 tsp soy sauce, tamari, or coconut aminos
- 1 tsp liquid smoke
- Peel and top & tail the carrot, then slice very thinly.
- Blitz the rest of the ingredients together for 20 seconds or so, until you have a thick marinade.
- Place the carrot and marinade into a dish, mix together so that all of the carrot slices are coated, and set to one side for 30 minutes.
- Heat your oven to 200°C/400°F
- Place the carrot strips side-by-side on cookie sheet (line it with parchment or a silicone mat if it’s not non-stick), spread a little of the remaining marinade evenly over the strips, and then bake for 15-20 minutes, depending on how crispy you want your ‘bacon’ to be. (see note)
- Remove from the oven, and enjoy your delicious animal-free bacony treat!
Not all ovens are created equal, so if you know that your oven runs hot or cool, do adjust the temperature and/or cooking time accordingly. Similarly, if you use a fan oven, it will need to be a few degrees cooler than the recipe states.