Gordon Ramsay’s vegan bacon recipe offers a brilliantly smoky, crispy alternative to traditional bacon, perfect for plant-based eaters who crave that iconic flavor. By using simple ingredients like coconut flakes and a rich marinade, this recipe captures the essence of bacon’s texture and taste without any animal products.
Ingredients
- 1 cup large unsweetened coconut flakes (preferably thick-cut)
- 2 tbsp soy sauce or tamari (for gluten-free)
- 1 tbsp maple syrup
- 1 tbsp liquid smoke (hickory or mesquite flavor)
- 1 tsp smoked paprika
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1/4 tsp black pepper
- 1 tbsp olive oil or avocado oil
- Optional: pinch of cayenne pepper for a spicy kick
Instructions
- Preheat your oven to 325°F (160°C). Line a baking sheet with parchment paper or a silicone mat to prevent sticking.
- In a medium mixing bowl, whisk together the soy sauce, maple syrup, liquid smoke, smoked paprika, garlic powder, onion powder, black pepper, and olive oil until fully combined.
- Add the coconut flakes to the bowl and toss gently, ensuring each flake is evenly coated with the marinade. Let it sit for 5-10 minutes to absorb the flavors.
- Spread the marinated coconut flakes evenly on the prepared baking sheet in a single layer, avoiding overcrowding to promote crispiness.
- Bake for 10 minutes, then carefully stir or flip the flakes to ensure even cooking. Bake for another 8-10 minutes, watching closely to prevent burning. The coconut should be golden brown and crispy but not charred.
- Remove from the oven and let cool slightly on the baking sheet. The coconut flakes will crisp up further as they cool.
- Use immediately or store in an airtight container once fully cooled.
Tips
- Substitutions: If you can’t find coconut flakes, consider thinly sliced king oyster mushrooms or tempeh strips marinated with the same mixture for a different texture but similar smoky flavor.
- Storage: Store vegan bacon in an airtight container at room temperature for up to 3 days or refrigerate for up to a week. Re-crisp in a dry skillet or oven before serving.
- Common Mistakes: Avoid baking at too high a temperature or for too long; coconut flakes burn quickly due to their natural sugars. Stirring halfway through is essential for even crisping.
- Liquid Smoke: Use sparingly and choose a high-quality brand. Too much can overpower the dish and create bitterness.
Serving Suggestions
This vegan bacon is incredibly versatile and can elevate many dishes. Use it as a crunchy topping for salads, vegan BLTs, or sandwiches. It also works well crumbled over tofu scrambles, vegan mac and cheese, or baked potatoes. For breakfast, add it alongside avocado toast or vegan pancakes to add that savory, smoky contrast.
Variations
For a spicier version, add a pinch of cayenne pepper or a dash of hot sauce to the marinade. To deepen the umami flavor, try adding a teaspoon of nutritional yeast or smoked sea salt. If you want thicker “bacon” strips, marinate thin slices of seitan or tempeh with the same mixture and pan-fry them until crispy. Alternatively, for a sweeter flavor profile, increase the maple syrup slightly and add a dash of cinnamon.
Storage and Reheating
Store leftover vegan bacon in an airtight container at room temperature for up to 3 days or in the refrigerator for up to one week. To reheat and restore crispiness, spread the flakes or strips on a baking sheet and warm them in a preheated oven at 300°F (150°C) for 5-7 minutes. Alternatively, reheat briefly in a dry non-stick skillet over medium heat, stirring frequently to avoid burning. Avoid microwaving, as it can make the coconut flakes soggy.
Frequently Asked Questions
Can I use regular coconut flakes instead of large ones?
Regular coconut flakes are usually thinner and smaller, which may cause them to burn more easily and lose the chewy texture. If using regular flakes, reduce baking time and watch carefully to prevent burning.
Is liquid smoke necessary?
Liquid smoke is key to achieving that authentic smoky bacon flavor in this recipe. Without it, the coconut flakes will lack the characteristic smoky aroma. If you don’t have it, try smoked paprika and a bit of chipotle powder to approximate the flavor.
Can I make this recipe gluten-free?
Yes, simply use tamari or a gluten-free soy sauce alternative in place of regular soy sauce to keep it gluten-free without sacrificing flavor.
How do I prevent the coconut flakes from sticking to the baking sheet?
Using parchment paper or a silicone baking mat is essential. Additionally, tossing the flakes with a little oil helps prevent sticking and encourages even crisping.
Can I double or triple the recipe?
Absolutely. Just spread the coconut flakes in a single layer across multiple baking sheets or in batches to ensure even cooking. Overcrowding will lead to steaming rather than crisping.
What can I use vegan bacon for besides breakfast?
Vegan bacon adds a smoky, crispy element to many dishes. Use it in salads, pasta, vegan burgers, grain bowls, or even as a garnish on soups. Its versatility makes it a great pantry staple for adding flavor and texture.
This recipe offers a simple yet effective way to enjoy smoky, crispy vegan bacon that satisfies cravings without animal products. With easy ingredients and quick preparation, it’s accessible for cooks of all levels and adds a delicious twist to everyday meals.
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