For those of you who asked for this recipe on our Instagram, Tarah! Carrot Bacon! It is incredible what we can do with a bit of imagination!
You think of the shape, the color, the textures, the flavors, and get into the creating lab! I love that process.
We want to achieve the smokiness and crispiness of the bacon. So, this is how we did it!
Our choices of spices and liquids for the marinade are:
- soy sauce
- maple syrup
- onion powder
- garlic powder
- smoked paprika
- balsamic vinegar
- black pepper
This is how to make carrot bacon: you first create a marinade with those spices that will make us think of bacon.
Our choices of spices and liquids for the marinade are soy sauce, maple syrup, onion powder, garlic powder, smoked paprika, balsamic vinegar, and black pepper.
With Vegan carrot bacon, you could play around with the ingredients. For example, you could optionally you could replace the balsamic vinegar with liquid smoke if you want a piece of full-on smoky flavor. However, I prefer to go for balsamic vinegar since liquid smoke contains harmful carcinogens. So, if you are using it in your kitchen, make sure you do it in moderation.
Then we simply slice our carrots as thinly as possible. Ideally, you would use a mandolin, but a sharp knife and good precision help as well. You can also try a peeler.
You then want to marinate the sliced carrots in the mixture. Use a shallow container; otherwise, the tops and bottoms of the carrots won't get enough juice.
Proceed baking them, using parchment paper to handle the carrots easier. Halfway through, flip the carrot slices with your kitchen tongs and add any remaining marinade. Ensure you close the oven while you do that so the oven doesn't lose its temperature.
An air-fryer also works very well.
Tips and notes
Be aware that these are carrots and not bacon, of course. So, you may want to call the carrot chips instead.
When we are in the process of leaving animal products behind or simply eating healthier, we need to adjust our tastebuds. But hey! It is all for a good cause, the animals, the environment, and our health! For example, bacon has much unhealthy saturated fat that provides many flavors and many substances that you don’t want in your body!
Watch out for the oven closely after you turn the carrots; you might burn the carrot strips! Look!
Eat your veggie bacon as you would typically do with bacon—either side by side with your tofu scramble or inside of any sandwich or veggie burger. It makes a great side dish in general.
More Carrot Recipes?
If you try this recipe, let us know! Leave a comment, rate it, and don’t forget to tag a photo #ourplantbasedworld on Instagram. Cheers!
Recipe: Carrot Bacon
- Make a marinade with all the ingredients except for the carrots.
- Preheat oven to 350°F (180°C) if using a regular oven.
- I hardly ever peel my carrots as they hold many nutrients, but you can peel them if you prefer.
- Slice thinly lengthwise with a mandolin or a vegetable peeler.
- In a shallow dish, lay the sliced carrots and pour the marinade. Marinate for at least 10 minutes. You may have to work in batches to cover the carrots fully.
- Place carrots on a lined baking sheet. Place in the oven for 15-20 minutes until they start bubbling.
- Halfway through, flip the carrot slices with your kitchen tongs and add any remaining marinade. Ensure you close the oven while you do that, so the oven doesn't loose its temperature.
- As soon as they look like bacon, they are ready; it may take around 5 minutes.
We sometimes take for granted that we have years (or decades) of cooking experience that the average visitor may not. Add to, or remove from, the list below with health and safety tips.
- Cook to a minimum temperature of 165 °F (74 °C)
- Do not use the same utensils on cooked food, that previously touched raw meat
- Wash hands after touching raw meat
- Don't leave food sitting out at room temperature for extended periods
- Never leave cooking food unattended
- Use oils with high smoking point to avoid harmful compounds
- Always have good ventilation when using a gas stove
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice. See our full Nutritional Disclosure here.
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