Carrot Bacon

If you’re a new convert to vegan and vegetarian cooking and still have a craving for the flavor of bacon on top of your salad, this lively and healthy Carrot Bacon is just the ticket. These delicious ribbons are also tasty on sandwiches or cut up and served on a soup.

Carrot Bacon

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Course

Appetizers and Openers

Servings

12 slices

Print Recipe

Ingredients

• 1 Tbsp extra-virgin olive oil
• 1/2 Tbsp maple syrup
• 1/2 Tbsp reduced-sodium soy sauce or coconut aminos
• 1/2 tsp smoked paprika
• 1/4 tsp garlic powder
• 1/4 tsp black pepper
• 2 fat carrots peeled
• sea salt optional

Ingredients 1 Tbsp extra-virgin olive oil 1/2 Tbsp maple syrup 1/2 Tbsp reduced-sodium soy sauce or coconut aminos 1/2 tsp smoked paprika 1/4 tsp garlic powder 1/4 tsp black pepper 2 fat carrots peeled sea salt optional

Course Appetizers and Openers Servings 12 slices Print Recipe

Instructions

1. Preheat oven to 350 F and line baking sheet with parchment. Set aside.
2. In large shallow bowl, whisk oil, maple syrup, soy or coconut aminos, and seasonings together.
3. Using mandoline or vegetable peeler, shave carrots into long, thin ribbons. Gently run ribbons through sauce, making sure they are evenly coated and place in single layers on baking sheet. Brush strips with remaining sauce and set aside for 5 minutes for flavors to fully absorb into ribbons. Bake in center of preheated oven for 10 to 15 minutes, turning strips halfway through cooking for even browning. Remove sheet from oven and set aside. Ribbons will still be slightly soft but will harden as they cool. Sprinkle with additional salt, if you wish.
4. Store in airtight container in refrigerator for a few days. To crisp up, place in oven on low for several minutes until crisp. Delicious served on Stacked Celery Salad

Recipe Notes

Per slice: 21 calories; 0 g protein; 1 g total fat (0 g sat. fat); 2 g total carbohydrates (1 g sugars, 1 g fiber); 37 mg sodium