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Vegan bacon is delicious! It’s crispy, crunchy, smoky, and salty—everything you look for in bacon. Seriously, try some Coconut Bacon right now. You’ll thank me.
Bacon made from pigs is loaded with saturated fat and cholesterol, high levels of which lead to higher risks of heart disease and stroke. Vegan food is naturally cholesterol-free and far lower in fat.
Multiple studies show that processed meats like bacon and sausages are undeniably linked to heart attacks, strokes, and bowel and pancreatic cancers.
Pigs know their names, wag their tails when they’re happy, and are capable of rescuing their human companions, just like dogs. In fact, pigs are proven to be smarter and more trainable than dogs. Did you know that pigs can put together puzzles and learn to play video games?
Coconut Bacon. Seriously.
Vegan bacon is so much more creative and versatile than animal bacon could ever be. I mean, there’s eggplant bacon. Who was the first person to think of that? Vegans are such geniuses.
You can make things such as eggplant bacon, carrot bacon, or mushroom bacon, and get all the satisfying deliciousness of eating pig bacon, but you still get to tell yourself that you’re eating a serving of vegetables. Win-win.
Pig bacon isn’t just bad for your health. It’s bad for the environment, too. Animal agriculture pollutes our water, it is the number one contributor of greenhouse gas emissions, and it requires exponentially more water to produce meat than to produce vegetables.
Do a Google Image search for “baby pigs.” Just do it.
Did I mention Coconut Bacon?

How Baconish Came to Be

To understand how I came up with the idea for an all-vegan bacon cookbook, I’ll tell you how this journey began. It all started way back in the summer of 2010.

My husband and I took a long-weekend trip to Montreal. We ate our way through all the best vegan spots in the city, but one of the highlights was a casual little vegan eatery named Aux Vivres. There, I was introduced to the magic that is coconut bacon. I had never heard of it before, but I was immediately intrigued, so I ordered the BLT and immediately fell in love with it. From the first bite, my mind was blown. It was crunchy, crispy, salty, and smoky—it felt like I was munching on actual bacon. It was uncanny. It was delicious. I begged our server to tell me how they made it, but with a sly grin he politely refused. From that moment on, I was obsessed with coconut bacon, and I made it a mission to re-create it as soon as I got home. Fortunately, there were many recipes floating around on the Internet, and when I made my own variation and posted it on my blog, Vegan Good Things, it immediately went viral. This sandwich is the most popular post on my blog. People just can’t get enough coconut bacon! I have fine-tuned the recipe for this book, and you can find it here.

After the coconut bacon craze, I began seeing recipes for all different types of vegan bacon pop up on the Internet. Mushroom bacon. Seitan bacon. Eggplant bacon. Carrot bacon. Vegan bacon was everywhere, and I thought it would be a great idea to put together one collection of lots of different ways to make vegan bacon, with recipes highlighting the many ways to cook with it and use it.

Why Not Animal-Based Bacon?

It shouldn’t be a surprise that the coconut bacon caught on as much as it did, as it seems to be part of the overall bacon craze. I mean, unless you’ve been living in a cave for the last several years, you’ve probably noticed that bacon is kind of a thing. It’s a thing that’s not showing any signs of going away. In addition to the kind of bacon you eat, there is bacon-flavored lip gloss, bacon vodka, bacon lollipops, bacon-flavored toothpaste, bacon-flavored soda, bacon-flavored dental floss, bacon-flavored . . . well, you get my drift.

Indeed, the bacon craze continues despite overwhelming evidence that eating it is terrible for you. Bacon made from pigs is loaded with saturated fat and cholesterol, high levels of which lead to higher risks of heart disease and stroke. Most bacon is also loaded with nitrates, which are used as preservatives, and which have been linked in multiple studies to higher risks of heart disease and cancer. A Harvard University study found that just one serving of bacon or other processed meat per day led to a significant increase in death from cancer and heart disease. Processed meats like bacon and sausage are undeniably linked to heart attacks, strokes, and bowel and pancreatic cancers.

If that’s not enough to convince you that eating animal-based bacon is a serious risk to your health, then perhaps the findings of the World Health Organization will. In October 2015, while I was still completing this book, WHO’s International Agency for Research on Cancer concluded that eating processed meats (including bacon, ham, sausages, hot dogs, canned meats, and so on) causes colorectal cancer. Not “probably” causes colorectal cancer. It causes it. Full stop.

Their report was prepared by twenty-two public health and cancer experts from ten different countries and was based on the review of eight hundred studies on cancer in humans. The report stated that 50 grams of processed meat per day (which is less than two slices of bacon) increases the risk of colorectal cancer by 18 percent. Why processed meat causes cancer is still unclear. The link between processed meats and cancer may be due to an iron-based chemical in meat called heme, which breaks down into carcinogenic compounds in the digestive tract; or it might be due to the nitrates and nitrites used to preserve these meats; or it may be due to the carcinogenic compounds created by cooking meat at high temperatures (grilling, frying, or pan-frying). Or it could be any combination of those factors.

WHO’s findings place bacon and other processed meats squarely into the known carcinogenic “Group 1” category, among other known cancer-causing agents, including plutonium, asbestos, alcohol, tobacco, and air pollution. Granted, they are not saying that eating bacon has as severe and immediate risk for cancer as say, exposure to plutonium, but whether it leads to cancer quickly or slowly is not really a debate that I find worth discussing. Why risk it at all when there are so many other delicious things to eat? When there are plenty of ways to satisfy those baconish cravings without sacrificing your health?

Even More Reasons to Love Pigs, Not Eat Them

But pig bacon isn’t just bad for your health. It’s bad news for our planet, too. Agricultural runoff is the number one cause of pollution in our waterways. Livestock farming accounts for more than half of all worldwide greenhouse gas emissions. Animal agriculture consumes more than half of the total amount of water in the United States. Two-thirds of all agricultural land in the United States is used to raise animals for food and to grow grain to feed these animals destined for slaughter. How many more people could we feed and how many resources could we save if we grew grains and other plants for people to eat instead?

And lest we forget, how bad is the bacon craze for the pigs themselves? Pigs are smart. They know their names and wag their tails when they’re happy, just like dogs. In fact, pigs are proven to be smarter and more trainable than dogs. They are even smarter than the average three-year-old child. I have a three-year-old son, and let me tell you, he’s pretty smart. But pigs are one of the most intelligent animals, closely behind apes and dolphins. They love attention, to be touched and massaged, and they are loyal, gentle, sensitive, and affectionate beings. They form friendships, greet each other, and sleep snuggled up or nose-to-nose. They are individuals with their own unique personalities. Like all animals, they have a will to live and their lives are not ours to take.

You may have heard of Esther the Wonder Pig, who was adopted by a Canadian couple. When they adopted Esther, they were told that she was a miniature pig who wouldn’t grow to be more than 70 pounds. To their great surprise, she was actually a typical farm pig, who has grown to over 600 pounds. By the time they realized that they had been duped, they had bonded with Esther, and she had grown used to a comfortable home life. They had already come to know her unique personality, so instead of giving her up, the whole family moved to a larger home where Esther could live and have outdoor space. You can follow Esther’s escapades on social media or via their website, http://www.estherthewonderpig.com/. Indeed, Esther seems to be a wonderful pig, but the only difference between her and other pigs is that she was allowed to live and let her personality be known. Perhaps if pigs didn’t grow up to be such large animals, many more of them would share our homes as companion animals instead of winding up on dinner plates.

There’s No Better Time to Be Vegan

Being vegan is easier than ever. There is a wealth of options in every grocery store that simply did not exist even a few years ago. There are plant-based meat alternatives and vegan milks that taste far better than the animal-based versions. There has been a recent explosion of incredible new vegan cheeses that would make even the French proud. And there is an amazing online community of vegan bloggers who are always inspiring and stunning with their creativity, resourcefulness, and culinary mastery, making and sharing recipes for dishes we thought would be impossible to veganize. (Just check out the Facebook group for Vegan Meringues—Hits and Misses if you want to be amazed at what vegan home cooks can do!)

Being vegan is certainly not about deprivation. The vegans I know are some of the most food-loving—dare I say, food-worshipping—people I have ever known. We eat abundantly, we eat decadently. We eat fun, interesting, flavorful, and delicious food. And we never feel guilty about it.

Ingredients You’ll Need

I’ve tried my best to use ingredients that are generally easy to find in most grocery stores or health food stores. Nevertheless, there may be some ingredients that are less familiar to you, if you are new to vegan cooking, so I’ve described them for you here.

Agar powder – Derived from algae, agar is a vegan alternative to gelatin, which is made from animal by-products. Agar is sold in small flakes or in powder form and can be used to make jellies, custards, or puddings. It is generally found in health food stores.

Apple cider vinegar (ACV) – I usually buy Bragg brand apple cider vinegar, which is organic, raw, and unfiltered. Made from organic apples, it lends a freshness and brightness to many recipes. There are a lot of health benefits to ACV, from aiding digestion to soothing irritated skin or a sore throat.

Aquafaba – What is aquafaba? Aquafaba is simply the liquid that you pour out of a can of chickpeas or other beans. (The term, coined by blogger Goose Wohlt, comes from the Latin aqua [water] and faba [bean].) The liquid, which people normally wash down the drain, is actually rich in protein from the beans, and it magically whips up into a meringue, just like egg whites. It can also be used on its own as a general egg replacer in most recipes when an egg would normally be called for as a binder. I use aquafaba quite often and find that it makes baked goods incredibly moist. If you are wondering what to do with the leftover chickpeas, make Roasted Chickpea Bacon! (Note: As an egg replacer, 3 tablespoons of aquafaba is equal to one egg.)

Black salt – I use this sparingly in some of the “egg” recipes. This salt is high in sulfuric content, which gives it an unmistakable eggy odor. When you use it, you only need a small pinch. This is potent stuff.

Chickpeas – Also known as garbanzos, these small, round legumes are very high in protein, fiber, folate, and a bunch of other good stuff. They can be cooked and eaten whole, pureed into a spread (like hummus), or ground into flour (see below). They are also delicious when roasted and made into chickpea bacon.

Chickpea flour – Also known as gram flour or besan, this is used often in Indian cuisine. For vegan dishes, it is mixed with water or other liquids for use as an egg replacer.

Jackfruit – This fruit is native to southern Asia and has recently experienced a surge in popularity as a meat replacer in savory recipes. When the fruit is shredded, its texture has an uncanny resemblance to shredded meat, such as pulled pork. If you are using it in a savory recipe, be sure to use the type that is canned in brine or water, not syrup.

Kelp granules – This is a type of dried seaweed. It is rich in iodine and nutrients from the sea, and it is often used as a low-sodium salt alternative. It can be used as a seasoning in many types of recipes.

Kimchi – This spicy, fermented Korean cabbage dish is sometimes made with cucumbers, radishes, or other vegetables. Think of it as a hot and spicy Asian version of sauerkraut. Fermented foods have great health benefits, like introducing probiotics (beneficial bacteria) into your system and aiding digestion. Kimchi can be found in any Korean market (or most other Asian grocery stores) and health food stores, or you can make your own using the recipe found here. I am somewhat addicted to this stuff, which is probably why it shows up in so many of my recipes.

Large-flake coconut – You’ll need this to make coconut bacon. It is the large, white, untoasted flakes, not sweetened or shredded.

Liquid smoke – I rely on liquid smoke to provide the smokiness of my vegan bacon. Liquid smoke is quite simply condensed smoke mixed with water. It is very concentrated, and you need only use small amounts for a lot of aroma and flavor.

Maple syrup – Most of my bacon recipes call for maple syrup to add a touch of sweetness, as well as its maple flavor that goes so well with bacon. We use pure maple syrup with no added sugar.

Miso paste – The fermented soybean paste, which is the basis of the familiar miso soup, is salty and rich in umami (or savory flavor). Miso paste comes in many varieties. In general, the darker the color, the richer and deeper the flavor. It can be used in soups, sauces, dressings, and many other dishes to add an extra savoriness and depth of flavor.

Nutritional yeast – Lovingly referred to as “nooch” by many vegans, nutritional yeast is a lot tastier than it sounds. It is an excellent source of vitamin B12, the only vitamin that is missing from plant-based foods. It is used in a vast number of vegan recipes for its “cheesy” and savory qualities, and it’s often used in vegan “egg” dishes both to add color and flavor. You can use it in pretty much everything, from sprinkling it on popcorn to using it as the base for a vegan macaroni and cheese sauce.

Smoked paprika – Smoked paprika is created by drying chiles over a wood fire to infuse them with a smoky, woodsy flavor, and then grinding them into powder. It is generally not very hot but has a deep flavor and helps add smoky notes to our vegan bacon recipes.

Smoked salt – If you think that smoked salt is a new and trendy thing, apparently the Vikings were way ahead of us—they were known to infuse their salt with smoke from wood fires. Many different types of wood can be used, such as alder, apple, hickory, mesquite, and oak, each of which gives the salt a slightly different flavor.

Smoked tofu – This is tofu that has been smoked, often in tea leaves, or alternatively made by simply adding liquid smoke. I love smoked tofu for its savory flavor and for its firm texture—it can be eaten straight out of the package and doesn’t need any pressing. It is the base for my tofu bacon recipe.

Sriracha sauce – This spicy Thai condiment seems to be ubiquitous these days. It is an outrageously addictive sauce made from chiles, vinegar, garlic, sugar, and salt. Fun fact: my family is actually from the Si Racha region of Thailand, where this condiment originated. So, basically, I have Sriracha sauce running through my veins.

Tahini – Made from ground sesame seeds, this sauce has a rich, nutty flavor and can be used in dressings, sauces, and many other types of recipes.

Tamari – This is what we rely on the most to provide the saltiness of our vegan bacon, as well as providing the umami (savory flavor) found in roasted meats. Tamari is similar to soy sauce and both are made from fermented soybeans. I generally prefer tamari in my cooking, because I find that it has a deeper, more balanced flavor than the straight saltiness of soy sauce. However, we’re making bacon here, and salt is what we want, so feel free to use either one interchangeably. Soy sauce does contain wheat, so if you’re avoiding gluten, you’ll want to use a gluten-free tamari.

Tempeh – Originating in Indonesia, tempeh is made by cooking and fermenting soybeans then forming them into a firm “cake.” The fermentation process makes tempeh more nutritious and digestible than other soy products. It has a slightly nutty and bitter flavor on its own, but readily absorbs marinades. It holds together well when sliced and is highly popular as a type of vegan bacon.

Textured vegetable protein (TVP) – Textured vegetable protein is a by-product of extracting soybean oil from soy flour. It is protein-rich, requires rehydration before use, and is often used as an analogue to ground meat in recipes. It is relatively inexpensive and easy to use.

Tofu – Tofu’s reputation has come a long way from being thought of as “hippie health food” to now being well respected and showing up on the menus of even the finest restaurants. It comes in many forms, which can be used for different types of recipes.

Silken tofu has the smoothest texture and is very soft and delicate. It is best used in recipes where it will be blended up, like sauces, smoothies, or egg substitutions.
Soft tofu has more texture than silken, but like silken it is quite soft and has a high water content. It is great to use in desserts and as a substitute for eggs.
Extra-firm tofu is what I use most in cooking savory dishes. It is more compact and denser than the other kinds of tofu, and holds up well to being baked, fried, or stir-fried. For most recipes using extra-firm tofu, I highly recommend pressing it first. Pressing will squeeze out the excess water, which will allow the tofu to absorb more marinade, brown faster and more evenly, and have a better texture. There are handy tofu presses you can order, or you can do it yourself by simply placing the block of tofu between clean dish towels or paper towels. Put a plate or other flat surface on top, and weigh it down with heavy items, like books or canned goods. Twenty to thirty minutes is usually sufficient to press out most of the water.
Super-firm tofu is the densest, and as you might guess, the firmest of the bunch. I like to use it because it doesn’t require pressing before being cooked. It can be harder to find, however, and is slightly more expensive.

Turmeric – This bright yellow, pungent spice is used widely in Indian curries and mustard blends. It is reputed to have a wealth of medicinal properties, including aiding indigestion, relieving joint pain and arthritis, preventing heart attacks, and more. I use it in a lot of the vegan “egg” dishes both for its earthy flavor and for the color.

Vegan cheese – Vegan cheese has come a long way. There has been a serious boom recently in vegan cheese brands, and it is now easier than ever to find vegan versions of everything from French Brie to Havarti. Many vegan cheeses are made from nut milks, especially cashew, while the popular brand Daiya uses tapioca as its base, and Field Roast Chao Slices are made from coconut oil and fermented tofu (which tastes a whole lot better than it sounds). For the recipes in this book, I recommend Daiya shreds and slices or Field Roast Chao Slices for their flavor and because they seem to be the most widely available in grocery and health food stores.

Vital wheat gluten – Vital wheat gluten is the natural protein found in wheat. It is what gives dough its elastic quality and is made by washing wheat flour until all the starches are dissolved, leaving only the stretchy, gummy gluten behind. It has been widely used in Asia since the sixth century as an alternative to meat. It is used to make seitan.

Worcestershire sauce – Traditional brands of Worcestershire sauce contain anchovies, so I recommend Annie’s Naturals Organic Vegan Worcestershire Sauce. It adds a tangy, flavorful complexity to many different types of dishes.

Equipment You’ll Use

For these recipes, I have tried to simplify the equipment as much as possible. With the exception of specialty equipment like doughnut pans to make the Maple-Bacon Doughnuts, most of the bacon recipes require little more than:

Baking sheets – For most recipes, I either use 11 x 17-inch or 10 x 15-inch rimmed baking sheets.

Cooling and baking racks – Use these to fit in the baking sheets.

Parchment paper or aluminum foil – These are useful to line the baking sheets.

Blender – A high-speed blender like a Vitamix is best for making the smoothest sauces and fillings, like the cashew-based filling I use in my vegan quiches. A regular blender will also work just fine.

Food processor – A food processor can be used to quickly chop and puree ingredients. It can also substitute for a high-speed blender, although, depending on the model you have, it may not get mixtures as smooth as a blender can.

Nonstick skillet – Some items are best cooked in a nonstick skillet. I will specify when this is the best option.

Cast iron skillet – I find that cast iron skillets are best when you want to get a nice caramelization on certain items. I will specify when this is the best option.