Carrot Bacon
- Prep10 mins
- Cook15 mins
- Total25 mins
- Servings12 slices
- Ingredients8
If you’re a new convert to vegan and vegetarian cooking and still have a craving for the flavour of bacon on top of your salad, this lively and healthy substitute is just the ticket. These delicious ribbons are also tasty on sandwiches or cut up and served on a soup. It also goes perfectly with our Stacked Celery Salad!
Carrot Bacon
- Prep10 mins
- Cook15 mins
- Total25 mins
- Servings12 slices
- Ingredients8
Ingredients
- 1 Tbsp (15 mL) extra-virgin olive oil
- 1/2 Tbsp (7 mL) maple syrup
- 1/2 Tbsp (7 mL) reduced-sodium soy sauce or coconut aminos
- 1/2 tsp (2 mL) smoked paprika
- 1/4 tsp (1 mL) garlic powder
- 1/4 tsp (1 mL) black pepper
- 2 fat carrots, peeled
- Sea salt (optional)
Nutrition
Per slice:
- calories21
- protein0g
- fat1g
- saturated fat0g
- trans fat0g
- carbohydrates2g
- sugars1g
- fibre1g
- sodium37mg
Directions
01
Preheat oven to 350 F (180 C) and line baking sheet with parchment. Set aside.
02
In large shallow bowl, whisk oil, maple syrup, soy or coconut aminos, and seasonings together.
03
Using mandoline or vegetable peeler, shave carrots into long, thin ribbons. Gently run ribbons through sauce, making sure they are evenly coated, and place in single layers on baking sheet. Brush strips with remaining sauce and set aside for 5 minutes for flavours to fully absorb into ribbons. Bake in centre of preheated oven for 10 to 15 minutes, turning strips halfway through cooking for even browning. Remove sheet from oven and set aside. Ribbons will still be slightly soft but will harden as they cool. Sprinkle with additional salt, if you wish.
04
Store in airtight container in refrigerator for a few days. To crisp up, place in oven on low for several minutes.
READ THIS NEXT
SEE MORE »
Cardamom and Ginger Scented Farro Breakfast Porridge
Look for whole grain farro, which leaves the germ and bran intact, for this satisfying porridge that’s sure to kickstart your day. While the cooking time is longer than for pearled or semi-pearled varieties, you’ll get more nutrition. Take the time to enjoy the delicate scent of cardamom and ginger wafting through your kitchen as you prepare this. Ancient grain Farro (also referred to as emmer or einkorn) is a variety of wheat known as an ancient grain, which means that it hasn’t changed over time through breeding as is the case with many varieties of modern wheat.
Chocolate and Orange Chickpea Pudding
Spanish-inspired flavours of almond and orange and a good punch of protein make this pudding a delicious and nutritious breakfast, snack, or dessert. The tiniest amount of large-flake sea salt and a drizzle of olive oil help bring all the flavours together. Amp up the orange For some additional orange flavour, when cooking chickpeas from dry, add a few strips of orange zest to the cooking water. Tastier toast Take your toast to the next level by using this pudding as a satisfying spread.
Sorghum Tabbouleh with Kale and Navy Beans
Breaking with tradition, think of this as a guise of tabbouleh salad with staying power, thanks to the addition of hearty sorghum and fibre-rich navy beans. It also ages fairly well, so it serves as a make-ahead meal that can keep for up to 3 days. A perfect plant-based option for weekday lunches.
Chickpea Salad with Nigella Roasted Sweet Potato and Grated Carrots
This versatile salad featuring chickpeas in a bright, fragrant dressing, holds well in the fridge. Make it in advance or keep it for leftovers. Nigella seeds, also known as kalonji, lend a sweet, nutty flavour with an ever-so-slightly bitter edge that pairs perfectly with sweet potato’s sweetness. Chickpeas please! Chickpeas are a great source of dietary fibre; just 1 cup (250 mL) contains 42 percent of the recommended daily allowance. They’re also a very good source of manganese, which is important for calcium absorption and blood sugar regulation.