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Who says vegans cant eat bacon?! Made with beets, smoky spices and a lot of love, this beet "bacon" is amazing on its own or sitting pretty on your favorite veggie burger. Go "whole hog" without the harm!

Beet Bacon [Vegan, Gluten-Free]

$2.99
Save Trees. Print Less. But if you must, we charge $2.99 to encourage less waste

Ingredients You Need for Beet Bacon [Vegan, Gluten-Free]

  • ¼ - ½  chiogga beet, peeled and sliced into thin bacon size pieces

  • 1/2 tsp kelp flakes

  • 1/2 tsp garlic sea salt

  • ¼ tsp chili powder

  • 1 tsp onion powder

  • ½ tsp hickory smoked sea salt

  • ¼- ½  tsp vegan mayo

  • ½  tsp raw maca powder

    • Optional Second Step:

    • ½ tsp ground sumac

    • 1 tsp neutral oil of choice (olive, coconut, grapeseed, chili oil etc)

How to Prepare Beet Bacon [Vegan, Gluten-Free]

Part 1:
  1. Preheat oven to 360F. Mix beet slices and all other ingredients together in a small bowl to coat the slices evenly
  2. Place on parchment lined baking sheet and bake in oven preheated to 360F until shriveled and lightly brown around the edges. Be careful, these can burn easily.
  3. Enjoy
Optional Second Part:
  1. Follw Part 1 directions.
  2. Grab a non-stick frying pan. Heat your oil to sizzling over medium heat in the pan. Add the beet slices and allow them to cook on one side, sprinkling the sumac over the top of the slices.
  3. After a few minutes you will see that the slices start to blister like real bacon does and caramelize slightly. Once they look blistered, flip them and do the same to the other side. Serve immediately.
$2.99
Save Trees. Print Less. But if you must, we charge $2.99 to encourage less waste

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About The Author

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Danielle Dewar

See My Recipes

Danielle Dewar is a passionate baker and the woman behind the blogs Baking Backwards and Our Vegitable. Danielle has been tinkering with gluten-free baking for the past three years to improve her health and quality of life. Danielle's recipes are totally from scratch and use no gums or stabilizers and no pre-made flour mixes.

Comments

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    1. I’ve just picked up 4 kilos of ‘big’ chioggia beets that I had in order. Didn’t look at them until I got home and they are small!! So maybe I’ll have to make bacon ‘morsels’!! On the other hand I googled the difference between types of beets and came up with this. https://blog.realtimefarms.com/2010/09/21/whats-the-difference-beets/ Perhaps cylindra beets would do the same job since they appear to taste very alike. Perhaps we could slice them lengthways to get more of a ‘rasher’. Just going to have to experiment I guess!