Posts Tagged With: vegan

Video: How to Make Vegan Bacon

As I’ve said in the past, bacon is so universally beloved that even people who don’t eat pork want to eat bacon.  There are some store bought options that aren’t too bad, but if you want something a little more natural, here’s a recipe showing how to make vegan bacon out of eggplant. I like eggplant – especially eggplant parmesan – but this recipe is really nothing like bacon. Still, if youre craving something salty, smokey, crispy on the edges and a bit chewy in the middle, this eggplant bacon should work for you. It doesn’t taste like bacon, but it’s not bad on a sandwich.

Video by DIYVeganTV


All you need is one eggplant, olive oil and some seasonings to make your own crispy-on-the-outside, tender-in-the-middle eggplant bacon. It’s slightly sweet with a smoky kick. A great addition to sandwiches or breakfasts, it is a versatile addition to recipes. For example: you can wrap the strips around figs before baking for an amazing appetizer!


1 medium eggplant, sliced into strips
1-2 generous pinch salt
1 pinch pepper
1 tbp smoked paprika
generous drizzle olive oil (about 1/2 cup)
extra oil for pans

Preheat oven to 375°F. Toss the eggplant strips with the seasonings until evenly coated. Add the oil and toss to coat. Transfer to oiled or paper-lined baking sheets, being sure not to overlap.

Bake for about 15 minutes until crisp on one side. Then flip to other side and bake another 15 minutes or until crisp. Serve immediately or store between wax paper sheets in a tightly-sealed container for up to 2 weeks, refrigerated.

To reheat, crisp in toaster oven or hot pan for 30 seconds.


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Bacon Guacamole

Homemade Bacon Guacamole


Homemade Bacon Guacamole Recipe

If you’ve never had homemade guacamole, prepare for major life-changing event. After this, you’ll never want it at a restaurant again. After starting to make my own at home, I ordered some at my favorite Mexican joint, and just stared at the sad specimen they brought me. I used the salt and pepper and salsa on the table to try to fix it, but it was DOA. Homemade guac with fresh veggies is amazing. So you’re welcome.

Note: Nix the bacon if you want to keep this vegan.  The bacon salt will add some great bacon flavor and you won’t even need the meat.  But if you’re not a veggie, you’ll love the taste with real bacon in there!


6 ripe avocados

1/2 lb. bacon of your choice

1 medium yellow onion (choped)
1 medium roma tomato (chopped)
1 medium green bell pepper (chopped)
1 medium red bell pepper (chopped)
1 jalapeno pepper (chopped, seeds and veins removed)
1/8 cup lime juice
1/8 cup chopped fresh cilantro
2 tbsp. garlic powder
2 tsp. J&D’s bacon salt
1/2 tsp. cumin
1/2 tsp. cayenne pepper (optional)

Serves a dozen or so as an hors d’oeuvre; 4 as a meal

A note on avocados: If you’ve never made guacamole at home, you may not realize that picking good ones at the store can be pretty crucial. You want to squeeze your avocados to test them for ripeness. If they’re firm, put them down; they’ll be good in a couple days. If they’re super squishy, they are probably overripe and starting to darken. You want kind of a medium firmness. It should give to slight pressure, but not feel like a water balloon. Also, be sure to check the skin for any tears. Avocados go bad pretty fast, and if the skin has been punctured at the store, it’s probably already rotting inside.

Scoop the avocados. If you’ve got a tool for it, great; if not, just cut them in half with a knife (minding the pit in the center, just cut around it in a circular motion), then pluck out the pit with a spoon, and scoop out the yummy green stuff. Try not to scrape the skin with the spoon, or you might end up with flecks of tough avocado skin in there. Put the avocados into a big mixing bowl.

Smooshing the avocados is best done by hand using a big spoon. You may be tempted to use a food processor, but don’t do that. You’ll end up whipping it too hard, which will give it a lighter, airy texture, and that’s not what you want. It’s more work doing it by hand with the spoon, but it will pay off. Smash the avocado against the side of the bowl until all the big bits are pasted, then mix it up until the texture is consistent. Some people like to leave it a bit chunkier, but a nice smooth paste is generally preferred.

Add the lime juice, garlic powder, cilantro, bacon salt, cumin, and cayenne pepper (if you like it a little spicier) to the bowl, and mix it up. Give it a taste. You may want to add a pinch of salt, or more cayenne if you want it spicier.

Once your seasoning is right, add the onion and peppers and mix it up thoroughly.

Serve with tortilla chips.

Note: Guacamole doesn’t really keep. If you have leftovers and really want to save it, squirt some lime juice on top, press some plastic wrap down on top of it, and seal it in some Tupperware. The citrus and the airtight containment will keep it good longer, but it’s never as good as it is fresh. So eat it up!

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Bacon Mushroom Tofu Soup

Bacony Mushroom Tofu Soup (vegan)


Bacon Mushroom Tofu Soup Recipe


4 cups coconut milk
1 cup vegetable broth (low sodium)
1 large yellow onion
1 cup green onions (chopped)
1/2 block of tofu, cubed
1 carton baby bella mushrooms (sliced thick)
1/4 cup fresh cut parsley
1 tbsp. fresh garlic
2 tbsp. olive oil
2 tbsp. J&D’s Peppered bacon salt

Serves 4-6

Heat olive oil and garlic in large pot over medium high heat. When garlic starts to sizzle, add onion and cook until translucent. Add mushrooms, tofu, and green onion, and cook until the mushrooms begin to give up their liquid.

Pour in vegetable broth and coconut milk. Boil. You should start to get a foamy head going, at which point you’ll want to turn the heat down to low and let is simmer for 20-30 minutes (on the lower end if you prefer firmer veggies). About halfway through, throw in the parsley.

Add J&D’s bacon salt, and give it a taste. You may want to add more. The idea is to get some salty, bacony flavor in there without overwhelming the other flavors.

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