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Food

Carrot Bacon

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Carrot Bacon

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!

Prep

10 min

Cook

15 min

Servings

12 slices

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:

  • calories 21
  • protein 0g
  • fat 1g
    • saturated fat 0g
    • trans fat 0g
  • carbohydrates 2g
    • sugars 1g
    • fibre 1g
  • sodium 37mg

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.

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