The Best Shiitake Bacon
Smoky, salty, chewy, and lightly crisp, you won't believe how delicious this Shiitake Bacon recipe is! It's quick & easy to make requiring only 5 ingredients. Just slice the mushrooms, season, and then bake. Shiitake mushroom bacon is perfect on pasta, salads, sandwiches, pizza, baked potatoes, and anywhere you want a little vegan bacon oomph (which is everywhere)!
- 7oz/200g shiitake mushrooms stems discarded and caps sliced (2 1/2 cups sliced)
- 2 tablespoon(s) soy sauce (gluten-free/ soy-free if preferred)
- 2 tablespoon(s) olive oil
- 1 teaspoon(s) maple syrup or agave
- 1 teaspoon(s) liquid smoke
- Preheat your oven to 375°F (190°C). Line a large baking sheet with parchment paper. While the oven heats you can slice the mushrooms, discarding the stems (see notes).
- Add the soy sauce, olive oil, maple syrup, and liquid smoke to a medium bowl and mix. Add the sliced shiitake caps and gently toss to evenly coat.
- Spread the shiitakes in a single layer evenly over the prepared baking sheet. Bake 25 - 30 minutes, stopping to stir a few times until they have reduced in sized and are a dark golden brown. Remove from the oven. They will get slightly crispy as they cool. Enjoy right away or store in an air-tight container in the fridge for up to 4 days.
Shiitake stems: shiitake stems are too tough and woody to eat so you can either discard them or if you want to save them, store them in a freezer bag and then use them to make homemade vegetable broth.
Serving: 1 serving (recipe makes 4 servings) | Calories: 89kcal | Carbohydrates: 5g | Protein: 2g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Sodium: 510mg | Potassium: 175mg | Fiber: 1g | Sugar: 2g | Calcium: 5mg | Iron: 0.5mg
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