Learn how to make vegan mushroom bacon with simple, real ingredients. A vegetarian and vegan alternative to bacon and full of flavor! Gluten-free.
Mushroom bacon may be your new favorite hack.
Whether you are vegetarian, vegan, or just like veggies, this recipe is one to add to your repertoire.
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Why you'll love this recipe
- Plant-based bacon with a meaty texture
- Simple method that works with a variety of mushroom
- Great with so many recipes
- Healthy ingredients
What is mushroom bacon?
So what is it anyway? Mushrooms are marinated and baked to replicate the smokey flavor and texture of bacon. You can buy a bacon alternative, but these marinated mushroom strips are so much better. You probably already have most of the ingredients in your pantry!
Ingredients and substitutions
Here are a few quick notes about the ingredients in this recipe. You can see a complete ingredient list and instructions in the recipe card below.
Mushrooms - Mushrooms have a meatiness to them that works well here. They are an excellent bacon substitute like in this vegan BLT!
Once baked, the marinated strips crisp on the edges and provide a chewiness that satisfies!
I like using shiitake or sliced mushrooms like baby bellas, but portobello, cremini, and oyster mushrooms work as well.
Olive oil - This healthy fat creates the base to the marinade. Avocado oil can be substituted for naturally gluten-free olive oil.
Tamari (gluten-free soy sauce) - This gives this vegan bacon recipe its umami flavor. Coconut aminos are a great gluten-free substitute.
You can find tamari and tamari substitutes like coconut aminos in most grocery stores where you find soy sauce.
Maple syrup - A hint of this natural sweetener rounds out a savory taste and salty flavor. Substitute agave nectar or honey (not vegan).
Smoked paprika - Key ingredient in achieving a smokey flavor.
Salt and pepper
How to make mushroom bacon
Before you start: Line a rimmed baking sheet with parchment paper. Preheat the oven to 400 degrees F.
Step 1: Whisk all ingredients except mushrooms in a medium bowl, then add them to the mixture and toss to coat.
Step 2: Spread the mixture into a single layer onto a parchment-lined baking sheet.
Step 3: Bake for 15-20 minutes. Mushrooms should be crisp on the outside edges.
Step 4: Allow to cool completely before removing with a metal spatula or peeling away with your hands.
Recipe tips
- If using large portabella or oyster mushroom slices, it is best to work in batches. Then brush the remaining mixture on top of the slices with a pastry brush.
- Store leftover veggie bacon in an air-tight container in the refrigerator.
How to use it
This vegetarian bacon substitute is addictive all on its own. But here are some easy ways to incorporate it:
- Sprinkle on a green salad or pasta salad
- Mixed into breakfast burritos
- Layered on sandwiches
- Toppings for pizza and chickpea flatbread
- Served with roasted potatoes
- Bacon substitute in vegan carbonara
- Cooked in omelets or eggless quiche
- Adding flavor and texture to sweet potato soup
FAQs
It's all in the seasoning. But really, there are different options when it comes to making mushroom bacon.
Depending on the size and type of "bacon" you are going for, you can use baby bellas, shitake, oyster, or portabella mushrooms. Differing in size and texture you can create bacon bits to large "slices" of bacon.
The amount of protein varies by type of mushroom. White button mushrooms have 2.89 grams of protein per ⅔ cup while shitake mushrooms have 2.41 grams of protein per ⅔ cup.
It does not have an identical texture to traditional bacon but can mimic some aspects of bacon's texture when prepared properly.
The texture of mushroom bacon can vary depending on the type of mushroom used and the cooking method employed.
Want more shrooms?! Check out these mushroom tacos and the recipes below!
More mushroom recipes
Love this recipe? Please consider leaving a 5-star 🌟🌟🌟🌟🌟rating on the recipe card below and let me know what you think in the comments!
📖 Recipe
How to Make Vegan Mushroom Bacon
Ingredients
- 2 tablespoons olive oil
- 2 teaspoons tamari (gluten-free soy sauce)
- 1 teaspoon smoked paprika
- ¼ teaspoon salt
- ¼ teaspoon ground black pepper
- 1 tablespoon maple syrup
- 8 oz sliced shitake or baby bella mushrooms (portabella and oyster works here as well)
- sea salt for sprinkling
Instructions
- Preheat the oven to 400 degrees Fahrenheit. Line a baking sheet with parchment paper.
- Whisk all ingredients except mushrooms in a medium mixing bowl.
- Add mushrooms to mixture and toss to coat.*If using large portabella or oyster mushroom slices, it is best to work in batches. Then brush remaining mixture on top of slices with a pastry brush.
- Spread mushrooms onto a baking sheet in an even layer. Sprinkle lightly with sea salt.
- Bake for 15-20 minutes. Mushrooms should be crisp on the outside edges.*If baking large portabella or oyster mushroom slices, cook time will be closer to 25-35 minutes depending on texture preference. Check at the 20 minute mark before adding more time.
- Allow to mushrooms to cool completely before removing. Use a metal spatula or mushrooms off pan with your fingers.
- Store in an airtight container for 2-3 days in the refrigerator.
Notes
- If using large portabella or oyster mushroom slices, it is best to work in batches. Then brush the remaining mixture on top of the slices with a pastry brush.
Kevin
Excellent recipe.Very useful
Tessa
Thanks, Kevin!
Ali
Thank you for this recipe. So versatile!