Carrot Bacon Recipe By Tasty Food

CARROT BACON

Carrot Bacon image

Who needs pork when there's carrot bacon? Easy to make with just a few ingredients, this vegan recipe has the flavor and texture of real bacon.

Provided by Laurel Randolph

Categories Brunch Breakfast Lunch

Time 55m

Yield 6

Number Of Ingredients 8

Ingredients

2 large, fat carrots , peeled
2 tablespoons soy sauce
2 tablespoons canola oil
1 1/2 tablespoons tahini
1 tablespoon maple syrup
3/4 teaspoon smoked paprika
1/4 teaspoon freshly ground pepper
1/4 teaspoon liquid smoke, optional

Steps:

Gather the ingredients.
Preheat the oven to 300 F and line a large baking sheet with parchment paper. Run a y-peeler over the carrots from top to bottom with a good amount of pressure to make long, thin strips. Continue until you have have peeled both carrots as much as possible.
In a medium bowl, combine the soy sauce, oil, tahini, maple syrup, paprika, pepper, and liquid smoke, if using. Whisk together until well mixed.
Add the carrot strips to the marinade, then toss to coat. Let sit for 30 minutes at room temperature.
Remove the carrot strips from the marinade and place on the prepared baking sheet in a single layer, leaving a little space between each. Brush the tops with some of the excess marinade left in the bowl.
Bake the carrot bacon for about 20 to 25 minutes or until browned, but not burned. Keep a close eye on the strips in the last 5 minutes.
Let cool for a few minutes to crisp up before serving. If the "bacon" isn't as crispy as you'd like, you can return it to the oven for a few more minutes. Enjoy!

Nutrition Facts : Calories 83 kcal, Carbohydrate 5 g, Cholesterol 0 mg, Fiber 1 g, Protein 1 g, SaturatedFat 1 g, Sodium 308 mg, Sugar 3 g, Fat 7 g, UnsaturatedFat 0 g

CARROT BACON RECIPE BY TASTY

Carrot Bacon Recipe by Tasty image

Here's what you need: large carrot, olive oil, salt, pepper

Provided by Rachel Gaewski

Categories Sides

Time 30m

Yield 2 servings

Number Of Ingredients 4

Ingredients

1 large carrot
1 tablespoon olive oil
salt, to taste
pepper, to taste

Steps:

Preheat oven to 375˚F (190˚C).
On a cutting board, use a vegetable peeler to peel the carrot into ribbons.
In a small bowl, mix carrot ribbons with olive oil, salt, and pepper. Toss until well coated.
Transfer carrot ribbons to a baking sheet.
Bake for 10-15 minutes flipping halfway through. If carrots need more crisping, turn oven down to 300˚F (150˚C) and bake for additional 5 minutes, or until desired crispiness is reached.
Enjoy!

Nutrition Facts : Calories 68 calories, Carbohydrate 2 grams, Fat 6 grams, Fiber 0 grams, Protein 0 grams, Sugar 0 grams

HOW TO MAKE THE ORIGINAL CARROT BACON RECIPE

How To Make The Original Carrot Bacon Recipe image

This is my original carrot bacon recipe that started an internet craze! It's salty and sweetly smoky, really delicious, and easily made from carrots and five other basic ingredients. Try it for yourself!

Provided by Nico

Categories Breakfast

Time 50m

Number Of Ingredients 13

Ingredients

1 large carrot
1 tbsp tahini
1 tbsp rapeseed oil ((AKA canola))
1 tbsp maple syrup
1½ tsp all-purpose soy sauce ((or tamari, or coconut aminos))
1 tsp liquid smoke
food processor ((use the slicing disc))
mandoline
Y peeler
box grater
cookie sheet
silicone baking mat
baking parchment

Steps:

Peel and top & tail the carrot, then slice very thinly.
Blitz the rest of the ingredients together for 20 seconds or so, until you have a thick marinade.
Place the carrot and marinade into a dish, mix together so that all of the carrot slices are coated, and set to one side for 30 minutes.
Heat your oven to 200°C/400°F
Place the carrot strips side-by-side on a cookie sheet (lined with a silicone baking mat or baking parchment if it's not non-stick), spread a little of the remaining marinade evenly over the strips, and then bake for 15-20 minutes, depending on how crispy you want your 'bacon' to be.
Remove from the oven, and enjoy your delicious plant-based bacony treat!

Nutrition Facts : Calories 149 kcal, Sugar 8 g, Sodium 104 mg, Carbohydrate 13 g, Fiber 2 g, Protein 2 g, Fat 11 g, SaturatedFat 1 g, ServingSize 1 serving

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