Prep Time: 10 minutes
Cook Time: 8-15 minutes
This is my go-to meatless bacon recipe, and once you make it too you'll see why. This guilt free, vegan bacon has a chewy and crispy texture not too dissimilar to the real thing, but it's so much more flavoursome, making it worthy of being my all time absolute favourite replacement.
• 1 tbsp tomato sauce
• ¾ tsp liquid smoke
• 4 tbsp soy sauce
• ¼ tsp onion powder
• ¼ tsp garlic powder
• ¼ tsp paprika
• ¼ tsp turmeric
• 2 tbsp water
• 2 tbsp oil (I use vegetable oil but the type of oil shouldn't matter)
• 1 tbsp brown sugar
• 1 tortilla
For this used a standard 12 inch flour tortilla, though any size would work but the measurements of the other ingredients may need to be altered to be suitable for the amount of tortilla.
1. Preheat oven to 180 degrees Celsius.
2. Tear or cut the tortilla into bacon-like strips, I simply did this by cutting the tortilla in half and then tearing the rest into strips perpendicular to the first cut, although any method for this would work. I made each strip around 1-1.5 inches wide to make them similar to bacon rashers.
3. Mix together all the wet and dry ingredients for the marinade, once done you should have a thick liquid, with a similar texture or thickness as oil.
4. Now dip each tortilla strip into the marinade until it is fully coated shaking any excess off before placing the rasher onto a lined baking tray. Once you have done this to all the strips, if there is any left over marinade pour it over the rashers evenly for extra flavour.
5. Bake the rashers for 8 minutes for a chewy and slightly crispy end result and bake for 3 extra minutes, checking each time, until you have your desired crispness. It is important to know that when cooled the rashers do harden slightly, so it's best not to cook for too much longer than 10 minutes without checking regularly.