This Vegan Bacon Recipe Went Viral on TikTok—for Good Reason
You can make a smoky, satisfying vegan bacon recipe in minutes.
Ah, bacon. The super-savory, smoky ingredient that makes any recipe taste better. Not a meat eater? (Or just out of stock?) There’s no reason to miss out! You can make an excellent vegan bacon recipe from a vegetable you’ve definitely got hanging about your crisper drawer…carrots!
We shared the trick on TikTok, and viewers flipped. Trust us: You want to try this.
@taste_of_homeAnd just like that carrots become bacon. 🥕🥓 Inspired by @iamtabithabrown ##carrot ##bacon ##carrotbacon ##vegan ##veganrecipe ##fyp ##foryourpage ##foryou♬ Buttercup – MixAndMash
How to Make Vegan Bacon
Like our favorite kitchen hacks, the trick is surprisingly simple. You don’t need much more than a nifty cutting technique! The recipe is flexible, so make as many as you like (you can reheat leftovers in a cast-iron pan).
Ingredients:
- 3-4 large raw carrots, scrubbed and peeled
- 1 Tbsp. maple syrup
- 1 tsp. liquid smoke
- 1 tsp. onion powder
- 1 tsp. garlic powder
- 1/2 tsp. smoked paprika
Step 1: Mix your seasonings
Prep the seasoning mix in a bowl. This recipe is flexible, so if you love extra spice, or loathe garlic, just use more or less. (Wondering what is liquid smoke? Find out, then learn how to use it.)
Step 2: Cut the carrots
Cut each carrot in half, vertically. Hold the carrot in one hand, with the flat, cut side out. Using a vegetable peeler, peel thin strips down the length of the carrot. You’ll get wide slices that are similar in size to a typical slice of bacon. (Note: baby carrots need not apply for this recipe.)
Step 3: Marinate and bake
Marinate the carrot slices in the sauce for a few minutes: you want to let the sauce soak in a bit. Then, lay the slices flat on a roasting pan. (Don’t crowd the slices together, or they’ll steam and end up soggy.) Cook in a hot oven for about five to 10 minutes, until crisped-up and caramel-colored.
Let cool a bit, and then taste one. Listen to that snap! Use them up alongside eggs, in a salad or in any of our bacon recipes.
Why It Works
Although they’re very sweet and, well, vegetables, carrots are actually a good stand-in for thick-cut bacon. The root veggie is very hardy, so it has a good chew even when sliced thin. Plus, once you roast the moisture out of it, carrots can get as crispy as you like.
The other secret’s in the sauce, literally. Bacon is generally smoked, taking on both a smoky and a sweet taste that complements its inherent savoriness. Since carrots are already sweet, the sauce mix here adds the smoky-savory element, giving you that final finger-licking flavor balance.
Next up: Try more recipes with liquid smoke.
Vegan Recipes Even Meat Lovers Will Dig
Simple Vegetarian Slow-Cooked BeansWhen I have a hungry family to feed, these tasty beans with spinach, tomatoes and carrots are a go-to dish. This veggie delight is frequently on our menu. —Jennifer Reid, Farmington, Maine. Want to try something new? Check out this tasty vegan eggplant Parmesan recipe.
Vegetarian Black Bean PastaThis black bean pasta was something I created as a teenager, back when I was a vegetarian. Now that my daughter doesn't eat meat, she asks for this dinner several times a week. —Ashlynn Azar, Beaverton, Oregon. Looking for more? Try our favorite vegan lasagna.
You can make all kinds of vegan pasta sauce recipes, including a vegan Alfredo sauce.
Creamy Cauliflower Pakora SoupMy husband and I often crave pakoras, deep-fried fritters from India. I wanted to get the same flavors but use a healthier cooking technique, so I made soup using all the classic spices and our favorite veggie, cauliflower! —Melody Johnson, DePere, Wisconsin
Mushroom & Broccoli SoupOne of my girls won’t eat meat and the other struggles to get enough fiber. This recipe is a perfect way to give them what they need in a dish they love to eat. I save my broccoli stems in the freezer until I have about two small bags, and then I make soup. —Maria Davis, Flower Mound, Texas
This vegan steak may pair well with soup and other side dishes.
Cauliflower with Roasted Almond & Pepper DipThis tasty vegetable side dish can set a chilling scene on Halloween if you style it to look like a brain—try adding spiders and spiderwebs to your table setting. You can also serve it on Thanksgiving and pair it with the turkey and dressing. The festive orange sauce takes some time, but it tastes incredible.—Lauren Knoelke, Milwaukee, Wisconsin
Sauteed Squash with Tomatoes & OnionsMy favorite meals show a love of family and food. This zucchini dish with tomatoes is like a scaled-down ratatouille. —Adan Franco, Milwaukee, Wisconsin
Roasted Red Pepper TapenadeWhen entertaining, I often rely on my pepper tapenade recipe because it takes only 15 minutes to whip up and pop in the fridge. Sometimes I swap out the almonds for walnuts or pecans. —Donna Magliaro, Denville, New Jersey
Marinated Almond-Stuffed OlivesMarinated stuffed olives go over so well with company that I try to keep a batch of them in the fridge at all times. —Larissa Delk, Columbia, Tennessee
Lemon Mushroom OrzoSometimes I serve this side dish chilled and other times we enjoy it hot.
It has a pleasant tinge of lemon and a nice crunch from pecans.
—Shelly Nelson, Akeley, Minnesota
Southwest Vegetarian Lentil SoupEven self-avowed carnivores won’t miss the meat in this zippy dish. It’s chock-full of healthy ingredients that will keep you feeling satisfied. —Laurie Stout-Letz, Bountiful, Utah
Red Lentil Soup MixGive your friends the gift of good health. Red lentils are protein powerhouses and are loaded with folate, iron and fiber. Oh, and this soup tastes amazing too. —Taste of Home Test Kitchen
Vegetable BrothThe flavor of celery and mushrooms comes through in this homemade vegetable broth. Can be used as a substitution for chicken broth.
Herb-Roasted Olives & TomatoesEat these roasted veggies with a crunchy baguette or a couple of cheeses. You can also double, or triple, the amounts and have leftovers to toss with spaghetti the next day. —Anndrea Bailey, Huntington Beach, California
Roasted Balsamic Red PotatoesWhen I found a potato recipe that called for vinegar, I was intrigued. But without all the ingredients on hand, I had to improvise and gave it a whirl using Italian seasoning and balsamic vinegar. It was fantastic! —Lisa M. Varner, El Paso, TX
Rice Pilaf with Apples & RaisinsI love making bulgar pilaf with apricots. So glad I tried it with dried apples and golden raisins! —Elizabeth Dumont, Madison, Mississippi
Mushroom-Bean BourguignonIn our family, boeuf bourguignon has been a staple for generations. I wanted a meatless alternative. All this dish needs is a French baguette. —Sonya Labbe, West Hollywood, California
Garbanzo-Stuffed Mini PeppersMini peppers are so colorful and are the perfect size for a two-bite appetizer. They have all the crunch of pita chips but without the extra calories. —Christine Hanover, Lewiston, California
Roasted Herb & Lemon CauliflowerA standout cauliflower side is easy to prepare with just a few ingredients. Crushed red pepper flakes add a touch of heat. —Susan Hein, Burlington, Wisconsin
Pumpkin-Lentil SoupI was really craving a hot delicious soup—something filling and healthy. I looked around my kitchen for a few ingredients, then created this recipe. Pumpkin adds creamy richness and body. —Amy Blom, Marietta, Georgia
No-Fry Black Bean ChimichangasMy chimichangas get lovin’ from the oven so they’re a bit healthier. Black beans and corn make it meatless. And it’s a smart way to use leftover rice. —Kimberly Hammond, Kingwood, Texas
Confetti QuinoaIf you have never tried quinoa, start with my easy side, brimming with colorful veggies. I serve it with orange-glazed chicken. —Kim Ciepluch, Kenosha, Wisconsin
Maple-Walnut Sweet PotatoesTopped with dried cherries and walnuts, this side is downright delicious. Even people who aren't into sweet potatoes will grab a second scoop. —Sarah Herse, Brooklyn, New York
Swiss Chard with Onions & GarlicI like to make this sauteed Swiss chard a main dish by serving it with pasta, but it’s also a tasty side dish all on its own. My boys love it and ask for it often. —Rebekah Chappel, Portales, New Mexico
Viva PanzanellaAdd some white beans, and suddenly the traditional Italian bread and tomato salad is filling enough to stand on its own. It’s a great way to use fresh tomatoes from the garden or farmers market. —Patricia Levenson, Santa Ana, California
Black Beans with Brown Rice
Your family will never miss the meat in this hearty, colorful and fresh-tasting main dish. Served over brown rice, it makes a healthy, stick-to-the-ribs dinner.
—Sheila Meyer, North Canton, Ohio
Pesto GnocchiPerk up gnocchi and vegetables with a flavorful pesto sauce. If you don't have pine nuts to top the pesto gnocchi, skip or substitute any nut you like. —Taste of Home Test Kitchen
Tuscan Portobello StewHere’s a healthy one-skillet meal that’s quick and easy to prepare yet elegant enough for company. I often take this stew to my school’s potlucks, where it is devoured by teachers and students alike. —Jane Siemon, Viroqua, Wisconsin
Rosemary Roasted Potatoes and AsparagusShowcase asparagus when you dress it in fresh rosemary and red potatoes for an earthy counterpoint to the fresh, green spears. Add in some minced garlic and cashew butter, and you get a gorgeous, flavorful side dish. —Trisha Kruse, Eagle, Idaho
Minted Rice with Garbanzo CurryFluffy flavored rice and tender beans in a well-seasoned, aromatic sauce make this easy, meatless main dish a fitting introduction to Indian cooking. —Jemima Madhavan, Lincoln, Nebraska
German Red CabbageSunday afternoons were a time for family gatherings when I was a kid. While the uncles played cards, the aunts made treats such as this traditional German red cabbage recipe. —Jeannette Heim, Dunlap, Tennessee
Roasted Rosemary CauliflowerRoasting the cauliflower really brings out its flavor in this side dish. Even folks who aren't cauliflower lovers like it this way. —Joann Fritzler, Belen, New Mexico
Originally Published: May 15, 2020
