• Amazing Homemade Vegan Bacon

    Posted on April 12, 2011 by in Breakfast n Brunch, Main Courses

    This is one of my favorite recipes of all time. ever.

    Easy! affordable! gluten-free! soy-free! and freezer-friendly!

    Move over tempeh bacon!

    1/2 cup dried adzuki beans, or other small red beans
    1/3 cup whole grain buckwheat groats (not buckwheat flour)
    1 tsp onion powder
    1/3 tsp garlic powder
    1/3 tsp rubbed sage
    1/2 tsp thyme
    1-1/2 tsp smoked paprika
    1 tsp liquid smoke*
    3 tbsp pure maple syrup
    1-1/2 tbsp coconut aminos (if no need to be soy-free, sub bragg’s or tamari)*
    1 tbsp tomato paste
    1-1/2 tbsp nutritional yeast (optional)
    1 tsp coconut oil (may sub any oil you prefer)
    1/2 tsp salt

    Rinse the beans and buckwheat, place in large bowl covered with several inches of cold filtered water; let soak for 24 hours, covered, not refrigerated. (I’ve tried for 8-12 hours and it wasn’t enough!)

    Preheat the oven to 400 degrees.

    Drain and rinse the soaked beans and buckwheat. Place in the bowl of a food processor fitted with an s-blade, along with all of the other ingredients. Pulse several times to combine, scrape down the sides and bottom of bowl and continue pulsing until uniform, but not completely pureed.

    Line a 9 x 13 casserole dish or rimmed baking sheet with parchment paper and spray with baking spray. Place bacon batter in pan and spread evenly with a spatula. You may choose to spray another piece of parchment paper lightly with baking spray and press the paper on top of the mixture and flatten with your hands. Remove and discard the top piece of parchment paper, then use a spatula to spread over and fill in any bare spots.

    Bake for 10 minutes. Remove from oven and let cool for 10 minutes. Slice into 24-32 strips, whatever size you prefer, I cut mine into 1 inch by 4 inches slices (Do this by making one lengthwise cut down the center, and then 12-16 cuts across the shorter side. See photo).

    At this point freeze any strips your don’t plan on eating immediately. Frozen strips can go straight into the skillet at a later date, no need to thaw first. To fry, heat a skillet with a small amount of oil and fry both sides to desired level of crispiness. You may also choose to fry slices in cooking spray, for a less crispy, but still very delicious result.

    *Not all brands of liquid smoke are gluten-free.

    24-32 bacon strips, aka a whole lotta awesome!


    The time needed to cook this recipe is under 30 min

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6 Responsesso far.

  1. Kittee Berns says:

    I am intrigued by this recipe! Thanks for adding it. How did you come up with this, and how would you describe the texture?

  2. Sarah S. says:

    Hi Kittee! This is my version of a No Meat Athlete recipe. I can’t begin to imagine how they came up with the bean + buckwheat combo, but it works amazingly well! I changed up the spices to achieve the smoky maple awesomeness that I desired. The bacon is chewy and moist, I prefer the texture to any veg bacon I’ve ever tried (and taste for that matter!). I have won over many omnis with this one, I hope you try it!

  3. Faith says:

    This looks amazing!

    Not all brands of liquid smoke are vegan either. I found Colgin on eBay of all places.

  4. Ben says:

    Wow, this turned out amazing. I didn’t have any buckwheat on hand so I subbed spelt berries (I’m not strict on the gluten) and it turned out incredibly! Thanks for the recipe, this will be a stand-by for sure.

    I used a silicone baking sheet instead of spray/parchment and it just slid right off after baking.

  5. Tee says:

    i cannot wait to try this although adzuki is harder to come by for me. Thanks for posting this. I so miss my fakin bakin type foods since I went GF!

    Love & Light,


  6. Tinks says:

    Could you suggest a sub for tomato paste, am nightshade intolerant. Sounds a great recipe.

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