Flying Jacob: Swedish Casserole With Soy Meat, Coconut Bacon, and Bananas
[Vegan]

To Make the Coconut Bacon:

1. Mix the tamari, liquid smoke, and maple syrup in a small bowl.
2. Pour the coconut flakes on top and stir gently until all the pieces are coated.
3. Bake on a baking tray lined with parchment paper at 350°F for about 5 minutes.
4. Stir the flakes and bake for about 5 more minutes. Keep your eye on them so they don’t burn. These flakes can easily turn black in just a few minutes, so watch them carefully the first time you make them.

To Make the Flying Jacob:

1. Cook the rice according to the instructions on the package.
2. Fry the soy pieces in some oil, adding the paprika and onion powder after a few minutes.
3. Whip the plant-based cream until it is light and fluffy and fold in the chili sauce.
4. Grease an approximately 8x10-inch glass baking form with oil or vegan butter.
5. Spread the cooked rice evenly on the bottom of the form, followed by the fried soy pieces and the cream/chili sauce mixture.
6. Place the sliced banana pieces on top, gently pressing them down a little, and bake at 400°F for about 10 minutes.
7. Carefully remove the pan, sprinkle some peanuts on top and bake for another 5-10 minutes, or until the top is a nice color.
8. Top with the coconut bacon and serve.