How to Make Vegan Mushroom Bacon

Learn how to make vegan mushroom bacon with simple, real ingredients. A vegetarian and vegan alternative to bacon and full of flavor! Gluten-free.

Course Side Dish, Snack

Cuisine American

Diet Gluten Free, Vegan, Vegetarian

Prep Time 10

Cook Time 20

Total Time 30

Servings

Calories 102kcal

Author Tessa

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

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.

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.

To store: Place leftover mushroom bacon in an air-tight container in the refrigerator for 2-3 days.