Learn how to make vegan bacon three ways! Crispy, smoky, salty, and slightly sweet, it's just as good as the real thing.
In this vegan bacon recipe, I show you how to make vegan bacon three ways: with tempeh, with coconut, and with shiitake mushrooms! Each one is savory, smoky, chewy, and crisp, tossed with just the right seasonings to deliver the qualities that make bacon so crave-able. None of them is an exact replica of the real thing, but they’re still just as delicious.
Here’s a story to prove it: Whenever I take a tray of vegan bacon out of the oven, Jack, my bacon-loving husband, appears instantly. “What’s this?” he asks. As soon as I say, “Vegan bacon,” he reaches for it right away. Even he, the most devoted bacon fan, can’t get enough of these plant-based recipes!
Enjoy one as a side dish at breakfast, or sprinkle it onto salads, baked potatoes, and soups. I hope you love this vegan bacon as much as we do!
How to Make Vegan Bacon
Since I first started making vegan bacon over 10 years ago, so many vegan bacon products and recipes have become available. You can purchase store-bought options made with seitan and soy protein, and I’ve tried recipes for homemade rice paper bacon and carrot bacon.
I still think these versions are the 3 best options. They’re all easy to make with basic ingredients, and each one has a unique taste and texture that makes it well-suited for different uses. Here’s a quick overview of each option:
Version 1: Vegan Tempeh Bacon
Tempeh, an Indonesian fermented soybean cake, is one of my favorite bases for vegan bacon. Working with it is slightly more involved than my other go-to options, but it’s high in protein, and it has a meaty, chewy texture that I love.
Here’s how I make tempeh bacon:
- Cut the tempeh into thin strips. We’re making bacon, after all.
- Steam the tempeh. This step softens it so that it will soak up the flavorful marinade.
- Marinate it in a mixture of tamari or soy sauce, rice vinegar, maple syrup, olive oil, cumin, and smoked paprika. The tamari adds savory, umami flavor, the maple syrup brings essential sweetness, and the smoked paprika gives it a meaty, smoky taste. No need for liquid smoke here!
- Bake the tempeh until browned and crisp.
Find the complete recipe with measurements below.
If I’m craving a side of bacon strips with vegan pancakes or vegan French toast, this type of vegan bacon is always my first pick.
I also like to pile it onto a veggie club sandwich or crumble it up to make bacon bits to top onto salads and baked potatoes!
Version 2: Coconut Vegan Bacon
Coconut bacon is my favorite type of plant-based bacon to use as a topping. It has a perfect crispy texture and intensely rich, savory flavor.
It’s quick and easy to make too. Here’s how:
- Toss coconut flakes with tamari, maple syrup, and smoked paprika for that same blend of savory, sweet, and smoky flavors.
- Bake until golden brown and slightly crisp, just 10 minutes or so. They continue to crisp up as they cool.
I like to sprinkle crispy coconut bacon over creamy soups like my potato soup and vegan corn chowder. It also adds a perfect savory crunch to these loaded potato skins!
If you want to try this version, find the full recipe below!
Version 3: Shiitake Mushroom Vegan Bacon
If you’re looking for an all-veggie bacon substitute, shiitake bacon is the one for you! The mushrooms themselves have a rich umami flavor, so just two ingredients turn them into delectable vegan bacon: tamari and extra-virgin olive oil.
Here’s how to make it:
- Clean and slice the mushrooms. Wipe them clean with a damp paper towel (don’t wash them, or they won’t crisp up in the oven), and slice the caps into thin strips.
- Season them. Toss them with the tamari and olive oil.
- Bake until they’re shriveled up and crispy, tossing halfway.
When the mushrooms come out of the oven, pile them onto vegan BLT sandwiches, stuff them into a breakfast burrito, or tuck them inside breakfast tacos!
See below for the full recipe!
What’s your favorite vegan bacon recipe? Do a fun taste test with these options, then drop your favorite in the comments!
More Vegan Alternatives
If you love this recipe, try one of these plant-based basics next!
Vegan Bacon
Ingredients
Tempeh Bacon
- 8 ounces tempeh, sliced crosswise into thin strips and steamed according to this recipe
- ¼ cup tamari or soy sauce
- 2 tablespoons rice vinegar
- 2 tablespoons maple syrup
- 1 tablespoon extra-virgin olive oil
- ½ teaspoon ground cumin
- Heaping ½ teaspoon smoked paprika
- Freshly ground black pepper
Shiitake Bacon
- 8 ounces shiitake mushrooms
- 2 tablespoons extra-virgin olive oil
- 1 tablespoon tamari or soy sauce
Coconut Bacon
- ¾ cup unsweetened coconut flakes
- ¾ tablespoon tamari or soy sauce
- Scant ½ tablespoon maple syrup
- ¼ teaspoon smoked paprika
Instructions
- Make tempeh bacon: Preheat the oven to 425°F and line a baking sheet with parchment paper. Place the steamed tempeh in an 8x8 or similarly sized baking dish. In a small bowl, whisk together the tamari, rice vinegar, maple syrup, olive oil, cumin, paprika, and sprinkles of pepper. Pour the marinade over the tempeh and set aside for 15 minutes. Layer the tempeh strips onto the baking sheet and bake 8 to 10 minutes, or until crisp and charred around the edges. Remove and let cool on the pan for 10 minutes. If desired, make “bacon bits” by using your hands to crumble the crispy tempeh into bits.
- Make shiitake bacon: Preheat the oven to 300°F and line a baking sheet with parchment paper. Use a damp cloth to wipe the mushrooms clean (if you wash them in water, they will not become crisp in the oven). Stem and slice the mushrooms, place on the baking sheet, and toss with the olive oil and tamari until well coated. Spread in an even layer on the pan and bake 30 to 40 minutes, tossing halfway through, until the mushrooms are shriveled up and crispy.
- Make coconut bacon: Preheat the oven to 350°F and line a baking sheet with parchment paper. Place the coconut flakes, tamari, maple syrup, and smoked paprika on the pan and toss gently to coat. Spread in a thin layer on the pan and bake until dark golden brown and slightly crispy, about 6 to 10 minutes. Watch carefully, oven temperatures may vary and the coconut flakes can burn quickly.
Thank you!!! They sound delicious!! I’ll give them a try tonight! Let’s see!
Hi, interested in the tempeh bacon but wondering if there is anything I could substitute for the tamari?
Hi Maeve, you could use soy sauce or coconut aminos.
Yes, a bottle of coconut aminos! It is delicious- tastes like tamari- no coconut taste- low in sodium. Find it alongside soy souce & tamari in many stores.
Amazing! My kids love this recipe.
Hi Hugo, I’m so glad it’s a hit!
How long does the mushroom bacon keep?
How do I store and reuse?
Ty
Hi Christy, the mushroom bacon is best on the day it’s made, but if you have leftovers, you can store them in an airtight container in the fridge for up to 3 days. The leftovers won’t be quite as crispy, but they’ll still have great flavor.
Made the coconut bacon. Only gave it four stars as it tasted great out of pan but want to see how it stands up in soup, salad, etc. if it works out will make again as there are so many recipes that are mostly vegetarian but they add bacon.
Hi Keith, I’m glad you loved the vegan bacon!
Hi, I’m going to make both the coconut bacon and mushroom bacon for your corn chowder recipe, and I was wondering if you have any suggestions for how to store the bacons if I make them ahead of time? Thank you!
Hi Natalie, I store both uncovered on the counter at room temp (not for more than a day or two).
Your recipes are AH-Mazing!!!! I recently became a plant based eater and your recipes have made me very happy that I made the move to a healthier lifestyle! I will be making the tempeh bacon tomorrow. I’ve made coconut and mushroom bacon before. Delicious and satisfies that smoky sweet taste found in bacon. I look forward to your emails and trying every recipe❣️Thank you for making healthy eating so delicious ?
Hi Susan, oh I’m so happy to hear how much you’ve been loving the recipes! Thank you for leaving this kind note, it made my day 🙂
Are these recipes in you cook books
Hi Judy, no, the cookbooks have different recipes that aren’t on the blog.
Made the tempeh bacon for a BLT sandwich. Made me so happy! We made mayonnaise from scratch and used tomatoes from the garden on butter croissants. I’m still thinking about it. The tempeh bacon was so easy to make. Can’t wait to have another BLT today.
Hi Lily, I’m so glad you loved it!
Absolutely amazingly creative and delicious soup! I’m not a fan of split pea soup, but now I have a favorite soup with peas. Thank you for your recipes and inspiration!
Loved the shitake bacon. I actually added it, with crumbed and pan fried tofu, to a fresh spaghetti sauce, with basil, zucchini, pine nuts… so good!!
Sounds so good, I’m glad you loved it!
Can any versions of these bacon bits be frozen?
Hi Tina, the tempeh bacon bits freeze really well! I haven’t tried freezing the other two. I imagine that the coconut bacon would be fine. I think the shiitakes might become less crispy.
Thank you!
Love and Lemons Every day is my new favorite cookbook. And I have a lot of cookbooks. My husband is a big meat eater and I’d rather go without most of the time. He has, however, loved every recipe from your book and website I’ve made so far, which is many. Thank you so much for doing what you both do!
Oh, I’m so so happy to hear that! Thank you for taking a minute to let me know, it really makes my day!