Carrot Bacon
- Prep10 mins
- Cook15 mins
- Total25 mins
- Servings12 slices
- Ingredients8
If you’re a new convert to vegan and vegetarian cooking and still have a craving for the flavour of bacon on top of your salad, this lively and healthy substitute is just the ticket. These delicious ribbons are also tasty on sandwiches or cut up and served on a soup. It also goes perfectly with our Stacked Celery Salad!
Carrot Bacon
- Prep10 mins
- Cook15 mins
- Total25 mins
- Servings12 slices
- Ingredients8
Ingredients
- 1 Tbsp (15 mL) extra-virgin olive oil
- 1/2 Tbsp (7 mL) maple syrup
- 1/2 Tbsp (7 mL) reduced-sodium soy sauce or coconut aminos
- 1/2 tsp (2 mL) smoked paprika
- 1/4 tsp (1 mL) garlic powder
- 1/4 tsp (1 mL) black pepper
- 2 fat carrots, peeled
- Sea salt (optional)
Nutrition
Per slice:
- calories21
- protein0g
- fat1g
- saturated fat0g
- trans fat0g
- carbohydrates2g
- sugars1g
- fibre1g
- sodium37mg
Directions
01
Preheat oven to 350 F (180 C) and line baking sheet with parchment. Set aside.
02
In large shallow bowl, whisk oil, maple syrup, soy or coconut aminos, and seasonings together.
03
Using mandoline or vegetable peeler, shave carrots into long, thin ribbons. Gently run ribbons through sauce, making sure they are evenly coated, and place in single layers on baking sheet. Brush strips with remaining sauce and set aside for 5 minutes for flavours to fully absorb into ribbons. Bake in centre of preheated oven for 10 to 15 minutes, turning strips halfway through cooking for even browning. Remove sheet from oven and set aside. Ribbons will still be slightly soft but will harden as they cool. Sprinkle with additional salt, if you wish.
04
Store in airtight container in refrigerator for a few days. To crisp up, place in oven on low for several minutes.
Irene McGuinness is a writer, recipe developer, food stylist for numerous magazines and corporations, and alumna of the Writer’s Studio at Simon Fraser University
