I guess I have bacon on my mind these days! I can’t really say that I was a huge bacon eater when I ate meat, but something about the challenge of creating a vegan alternative to such a staple excites me!
So, I have been stalking the internet for some homemade alternatives to change up from using only store bought “bacon.” I found a few recipes for carrot bacon and thought why not give it a try on my own. Once I got the idea down, I wanted to give it my own little twist.
This recipe requires very few ingredients, all of which you probably have in your kitchen right now.
- 3 large carrots, sliced into strips with a mandoline slicer
- 3 tablespoons of Dorset Bourbon Barrel Aged Maple Syrup (can replace with regular maple syrup and a dash or two of smoked paprika!)
- 3 teaspoons of liquid aminos (can be replaced with tamari or soy sauce)
- 3 teaspoons of tahini (or 3 teaspoons of peanut butter and a splash of sesame oil)
- 2 tablespoons of avocado or coconut oil
Preheat your oven to 400F.
Line a large baking sheet with parchment paper.
Then in a mixing bowl, whisk together your maple syrup, liquid aminos, tahini, and oil of choice. Then take your sliced carrots and coat them completely with the maple marinade.
Place each slice of carrot onto the baking sheet. Then pour excess marinade on top of the carrots. Place the baking sheet into the oven for 20 minutes. Then, check on your carrots. If they have not crisped up enough, I suggest placing them on broil for around 2-3 minutes. Make sure you keep an eye on them because the broiler can burn the carrots if you leave them in too long!
When your carrot strips have a nice brown crispy texture on the edges, you can remove them from the oven and serve!
These taste great on their own as a snack or you can use them in replace of bacon in any recipe. I personally think I will try these carrot bacon strips on a sandwich with avocado and see what happens!