Salty and sweetly smoky, this delicious, easy-to-make vegan carrot bacon is made from carrots and just five other basic store cupboard ingredients.
Okay, let’s get this straight – carrots are not the same as bacon!
I know that. However, a lot of people, when they give up meat, miss bacon, so my carrot bacon goes some way to filling that void.
I also know that some Americans seem to be obsessed with cooking their bacon to a cinder (why?!), and most Europeans, in my experience, don’t. While you can clearly see from my photos that my carrot bacon is crispy, it’s not so crispy that you touch it and it shatters!
Dehydrated Carrot Bacon
I’ve been experimenting with making carrot bacon in a dehydrator (this one, from Excalibur, to be precise), and apart from being super-easy, the result is a very crispy ‘bacon’, without being in any way charred around the edges… which happened the first time I made it in my new oven! At Beet Bar (Margate), where I developed their entire menu a couple of years ago, my dehydrated carrot bacon continues to be hugely popular, and a firm favourite with vegans and omnivores alike!
My baked carrot bacon can also be found on the menus of several guest houses and B&B in the UK. Cool eh!
To make dehydrated carrot bacon, simply marinade as usual, and lay out in a single layer on each tray – make sure you use the ParaFlexx sheets – and then set your dehydrator 150ºF, and let it work its magic for 12 hours. For the nine tray model I use, four large carrots is sufficient to fill it.
Making Carrot Bacon
Making carrot bacon is simplicity itself; simply peel and top & tail your carrots, slice really thinly (I use a Y peeler for this), blitz the rest of the ingredients together, marinate for half an hour, then bake in the oven for 15-20 minutes.
As I said, really simple!
By the way, have you tried carrot lox yet? If not, you’re in for a real treat!
Click the pic links for more vegan deliciousness!
You’ll love this Carrot BaconBecause it’s…
- slightly sweet
- easy to make
- gluten-free if you use tamari
- soy-free if you use coconut aminos
- full of Vitamin A
- really, really delicious
If you can resist eating it straight from the oven (and no one would blame you if you can’t!), this carrot bacon is fab in BLTs, in bagels, in salads, added to pizza and pasta… there are so many possibilities. Enjoy!
How would you eat your vegan carrot bacon?
How To Make Vegan Carrot Bacon
- Peel and top & tail the carrot, then slice very thinly.
- Blitz the rest of the ingredients together for 20 seconds or so, until you have a thick marinade.
- Place the carrot and marinade into a dish, mix together so that all of the carrot slices are coated, and set to one side for 30 minutes.
- Heat your oven to 200°C/400°F
- Place the carrot strips side-by-side on a cookie sheet (lined with a silicone baking mat or baking parchment if it’s not non-stick), spread a little of the remaining marinade evenly over the strips, and then bake for 15-20 minutes, depending on how crispy you want your ‘bacon’ to be. (see note)
- Remove from the oven, and enjoy your delicious plant-based bacony treat!
- Not all ovens are created equal, so if you know that your oven runs hot or cool, do adjust the temperature and/or cooking time accordingly. Similarly, if you use a fan oven, it will need to be a few degrees cooler than the recipe states.
- 1 cup = US cup = 240 ml
- 1 tbsp = US/UK = 15 ml
- 1 fl oz = US = 30 ml