Vegan Eggplant “Bacon”

This is a perfect meat-free alternative of Bacon for Vegans and Vegetarians alike. The distinct smokey flavor and the appealing texture is also a much healthier plant-based choice.

This recipe is so simple and is ready in less than an hour. The marinated eggplant in sweet maple syrup and smokey spices with vegan Worcestershire is what takes this vegetable to the next level.

There are so many dishes this “bacon” can be used in. Either alongside your Tofu Scramble for breakfast, topping on pizza, mixed in with a pasta bake, but the one that stands out the most is my infamous “BLAT” {Bacon, Lettuce, Avocado Tomato}. Yes I know it’s not your ordinary BLT but that’s what makes this sandwich so delicious. To marry the Avocado with this Eggplant “Bacon” it’s the best sandwich love affair. It was just made for each other.

Preheat oven to 255F entire time. Line large baking sheet with parchment paper & set aside.

Slice an eggplant in half lengthwise & put the other half away for another recipe. Cut the remaining eggplant in half lengthwise once more so you have two long, skinny pieces. Use a sharp knife or mandolin to slice into very thin strips {resembling the size/shape of bacon, thicker than a sheet of paper about ⅛“ thick}, then set aside.

Using a large colander or paper towel lined dish, start layering with Eggplant then with sea Salt then more eggplant. This helps dry out the moisture from the eggplant. Let it sit 15 minutes.

While you wait on the eggplant prepare the smokey marinade. Add olive oil, liquid aminos, worcestershire sauce, maple syrup, liquid smoke, paprika, sea salt, garlic powder & black pepper to a small mixing bowl, whisk all to combine.

Use a brush or just dip the slices in the bowl of marinade to fully coat both sides of the eggplant. Arrange the eggplant in a single layer on the prepared baking sheet. Put in the oven and bake for 55 minutes. Flipping the eggplant slices halfway through the cooking process. Let the eggplant “bacon” sit in the oven until it is completely cool. It will crisp up the more it cools.

Use immediately on things such as BLT Sandwiches, Salads, Pastas or in Tofu Scrambles. Once cooled, store extra in a sealed container in the refrigerator up to 5 days or in freezer up to 1 month.

To reheat, heat a skillet over medium heat, add a little oil of choice, then heat bacon on both sides until warmed (be careful not to burn).

Print Recipe

Vegan Eggplant "Bacon"

A vegetable alternative to that nasty greasy animal meat with the same bold smokey flavor you love!

Course

Breakfast, Side Dish

Prep Time

1 hour

Cook Time

55 minutes

Servings

Ingredients

• 1 Eggplant halved {only using half}
• 2 tablespoons Grape Seed Oil
• 1 ½ tablespoon Liquid Aminos
• 1 tablespoon Vegan Worcestershire
• 1 tablespoon Maple Syrup
• 2 teaspoon Liquid Smoke
• 1 teaspoon Smoked Paprika
• ½ teaspoon Ground Black Pepper
• pinch Sea Salt
• pinch Garlic Powder

Course Breakfast, Side Dish Prep Time 1 hour Cook Time 55 minutes Servings Ingredients 1 Eggplant halved {only using half} 2 tablespoons Grape Seed Oil 1 ½ tablespoon Liquid Aminos 1 tablespoon Vegan Worcestershire 1 tablespoon Maple Syrup 2 teaspoon Liquid Smoke 1 teaspoon Smoked Paprika ½ teaspoon Ground Black Pepper pinch Sea Salt pinch Garlic Powder

Instructions

1. Preheat oven to 255F entire time. Line large baking sheet with parchment paper & set aside.
2. Slice an eggplant in half lengthwise & put the other half away for another recipe. Cut the remaining eggplant in half lengthwise once more so you have two long, skinny pieces. Use a sharp knife or mandolin to slice into very thin strips {resembling the size/shape of bacon, thicker than a sheet of paper about ⅛“ thick}, then set aside.
3. Using a large colander or paper towel lined dish, start layering with Eggplant then with sea Salt then more eggplant. This helps dry out the moisture from the eggplant. Let it sit 15 minutes.
4. While you wait on the eggplant prepare the smokey marinade. Add olive oil, liquid aminos, worcestershire sauce, maple syrup, liquid smoke, paprika, sea salt, garlic powder & black pepper to a small mixing bowl, whisk all to combine.
5. Use a brush or just dip the slices in the bowl of marinade to fully coat both sides of the eggplant. Arrange the eggplant in a single layer on the prepared baking sheet. Put in the oven and bake for 55 minutes. Flipping the eggplant slices halfway through the cooking process. Let the eggplant “bacon” sit in the oven until it is completely cool. It will crisp up the more it cools.
6. Use immediately on things such as BLT Sandwiches, Salads, Pastas or in Tofu Scrambles. Once cooled, store extra in a sealed container in the refrigerator up to 5 days or in freezer up to 1 month.
7. To reheat, heat a skillet over medium heat, add a little oil of choice, then heat bacon on both sides until warmed (be careful not to burn).

Recipe Notes

Did you attempt this recipe? Please let me know how you liked it {or not} by leaving a comment below or sharing a picture on Instagram with the hashtag #mamawentveganrecipes or @mamawentvegan. I love to hear your feedback and see your creations!