How to Make Vegan Mushroom Bacon with Liquid Smoke
Few realize the true harm of bacon, it is made from meat and therefore appears to be less harmful than other foods. Recently, the World Health Organization announced that the consumption of processed meat and in particular bacon is directly linked to the development of cancer.
Bacon is very juicy precisely because of its high-fat content. Most of the fats in bacon are unhealthy fats, which cause bad cholesterol to rise and clogged arteries. If you abuse bacon for a long time, then the likelihood of heart disease and stroke will increase significantly.
Selected farm meat is not used to create bacon, or the cost would be sky-high. Low-quality meat is used for the production of bacon; illegal additives and antibiotics are often used at the factories, which can be harmful to humans.
There are many vegan bacon recipe mushroom options from tofu, mushrooms and even almonds on the Internet. On an industrial scale, such vegan mushroom bacon bits are produced from plant proteins of wheat, peas, or potatoes.
How to Make Mushroom Bacon
The best vegan mushroom bacon recipe is most often made from baked eggplant strips with spices or mushrooms. This vegetable substitute is popular and tastes like a similar meat dish. I present to you an interesting and unusual recipe for making vegan mushroom bacon with liquid smoke from mushrooms.
For the preparation of our vegan mushroom bacon, it is necessary to select young soft fruiting bodies of polypores, the consistency of an avocado. Cut the polypores into thin slices, put them on a plank, and season with salt.
Vegan Mushroom Bacon Recipe
After some time, about 10-15 minutes, the salt will penetrate the vegan dehydrated mushroom bacon and they will give water to the surface. It is also advisable to blot it with a napkin so that during the subsequent frying, oil from the pan does not splatter throughout the kitchen.
Next, heat the refined sunflower oil in a frying pan and fry our slices on it, to such an extent that the edges become crispy. After frying, you can shake each mushroom bacon vegan over the pan to get rid of excess oil and even put it on a dry napkin for the same purpose. But this is optional and does not apply to those who love fatter.
How to Make Oyster Mushroom Bacon
Everything is done simply, the taste is delicious. I will not say what exactly bacon, but a certain similarity is felt. The marinade is wonderful, it smells delicious, I think you can marinate anything in it, take note.
For mushroom bacon recipe vegan you need:
- 1 kg oyster mushroom;
- ½ tbsp soy sauce;
- ½ tbsp white wine vinegar (or apple cider vinegar, as an option);
- 2/3 vegetable oil of your choice;
- 2 tbsp honey;
- 2 large cloves of garlic;
- 1 tsp black pepper, a mixture of peppers, paprika, or chili powder.
Cut the mushrooms thinly lengthwise. This can be done with a knife, or with a special vegetable cutter, mandala, vegetable peeler, it should be thin.
Prepare the marinade: mix all the liquid ingredients, press the garlic through a press, stir the honey, pour the eggplant with the marinade, stir, forget about them for two hours.
Before putting them on the trays of the dryer, discard the mushrooms in a colander and let the marinade drain. We spread it on pallets covered with silicone sheets, like mine, or parchments. This is so that they do not get very dirty and do not stick to the pallet net.
Dry for about 4 hours at 70 degrees. Transfer the finished bacon into a convenient container and serve traditionally with scrambled eggs or something else. King oyster mushroom bacon vegan was delicious and simple for me with bread.
Vegan Mushroom Bacon Calories
The main purpose of this “bacon” is to imitate animal flesh, so I didn’t expect anything useful from the composition. Compared to traditional bacon, the product contains half the calories, 190 kcal per 100 g, and five times less fat, only 7.6 g. The protein content is lower, but vegan “bacon” is still a protein product, it contains a whole 24.5 grams of protein.
We are glad that there are more and more alternatives to killer food, which doctors and environmentalists speak negatively about more and more often. This means that not only the demand is growing, but also the opportunities for people who are thinking about a more ethical, healthy, and sustainable lifestyle.
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