Ever since I went vegetarian and then vegan, folks have asked what I missed. You know, "Don't you miss cheese? Bacon? _____ (fill in the blank)?"
Really, honestly, the answer is no. Especially these days with so many super high-quality substitutes. When I first gave up dairy, I didn't miss cheese too much, but I'm darn glad there is Daiya, and there are some new Vegan Gourmet cheeses coming out that are really good.
Even though the whole world has been bacon obsessed for the past few years, I haven't really given it a thought.
However, coconut bacon is making it impossible not to notice this vegan food trend all over the Internet.
I had some left-over chipotle peppers in adobo sauce from some recipes that I'm working on for my new book. I thought the smokiness of them would be a good fit with a faux bacon. What do you need for a bacon facsimile? Sweet, salty, and smoky. This recipe combines that smokiness with the sweetness of maple syrup and coconut and some salt.
Do they taste like bacon?
I couldn't really tell you, since I haven't eaten meat in a really long time, but I don't think so. I think they are crunchy, smoky, salty, sweet bites that add flavor to vegetables, salads, or straight out of your hand.
Give it a try.
Chipotle Coconut Vegan Bacon
Makes 1 cup of bacon bits
- 1 tablespoon maple syrup
- 1 tablespoon apple cider vinegar
- 1/4 teaspoon salt
- 1 chipotle pepper in adobo sauce
- 1 cup unsweetened coconut flakes
- Preheat oven to 350.
- Line a rimmed baking sheet with parchment paper.
- In a medium bowl mix together all ingredients, except coconut.
- Add coconut and stir until completely coated.
- Remove pepper and discard.
- Bake 12 to 14 minutes.
- Eat warm or cooled.
- Store cooled bacon bits in a covered container for four days or freeze for future use.
This recipe was shared with Gluten-Free Wednesdays and Allergy Free Wednesday.
My new book, Super Seeds, is available now! You can also find tasty recipes in Welcoming Kitchen: 200 Delicious Allergen & Gluten-Free Vegan Recipes.