10-Ingredient Amazing Vegan Potato Bacon - 100% Plantbased

10-Ingredient Amazing Vegan Potato Bacon - 100% Plantbased

Difficulty: 2/5 (5 being hardest)
Spice Level: 2/3 (3 being spiciest)

Realistic (no lies) Prep & Cook Time: 45 minutes
Servings: ~4 sandwiches worth

The Challenge: Vegan Bacon

Yesterday, I posted an upcoming recipe in my cookbook for a Vegan BLT made with POTATO BACON. This shit is groundbreaking folks. It is the best vegan type of bacon I’ve ever had homemade, and it will absolutely crush your taste buds and fill up your hearts (or something else sappy). I wanted to give you all that potato bacon recipe, since its just so AWESOME.

We start with russet potatoes that we slice thin. Then, we parboil those slices for just 4 minutes to break down the potato just a tad. From there, we slather them with a delicious marinade that is smoky maple-y yummy mmm mmm good. We bake them for 15 minutes then douse them again and then bake another 15.

What are we left with? A crossover of like a hash-brown + chip with all that salty, maple, buttery, fatty, smoky deliciousness. Its perfect for a salad, a sandwich, tacos, breakfast plates, brunch time, and well … anytime! Its just downright gooooood.

Without further ado, here it is!

Let’s get into it!

Ingredients:


Potato Bacon

  • 2 large organic russet potatoes, washed

  • 5 tbl olive oil

  • 1/4 cup nutritional yeast

  • 3 tbl liquid aminos

  • 1.5 tbl maple syrup

  • 1 tsp liquid smoke

  • Spices: 2 tsp garlic powder, 2 tsp onion powder, 1 tsp chipotle chili powder, 1 tsp salt, 1/2 tsp pepper, 1 tbl smoked paprika


Equipment You'll Need:

Cutting Board . Sharp Cutting Knife . Measuring Cups . Measuring Spoons . Pastry Brush . Mixing Bowl . Mandolin (optional) .


Before You Cook:

  • Put large pot of water on high heat to bring to boil

  • Preheat oven to 410F

1. To start, using a sharp knife, cut the russet potatoes in 1/2 and then square the potato (cut off the edges so that it resembles a rectangle). This makes the pieces more uniform. Then, using the knife or preferably a mandolin, cut the potato slices into 1/16 - 1/8 inch thick slices. It should be a bit thicker than a chip but not see through thin.

1. To start, using a sharp knife, cut the russet potatoes in 1/2 and then square the potato (cut off the edges so that it resembles a rectangle). This makes the pieces more uniform. Then, using the knife or preferably a mandolin, cut the potato slices into 1/16 - 1/8 inch thick slices. It should be a bit thicker than a chip but not see through thin.

2. Next, add the potato slices to the boiling water, remove from heat and let it sit for 4 minutes. Carefully, dump out the water in a strainer. Run under cool water. Let the bacon cool for 4-5 minutes.

2. Next, add the potato slices to the boiling water, remove from heat and let it sit for 4 minutes. Carefully, dump out the water in a strainer. Run under cool water. Let the bacon cool for 4-5 minutes.

3. Next, mix together the rest of the ingredients and stir for your marinade.

3. Next, mix together the rest of the ingredients and stir for your marinade.

4. Next, place the potato slices onto one very large or 2 medium sized baking sheets (do two rounds if you only have one). Dab on the marinade, flip and repeat for each slice. Use about 1/2 - 2/3 of the marinade. Save the rest. Place into oven at 400F and cook for 15 minutes.

4. Next, place the potato slices onto one very large or 2 medium sized baking sheets (do two rounds if you only have one). Dab on the marinade, flip and repeat for each slice. Use about 1/2 - 2/3 of the marinade. Save the rest. Place into oven at 400F and cook for 15 minutes.

5. At 15 minutes, take the bacon out and carefully remarinade the side that is up. Flip, marinade that side. Cook with the new side face up for another 15 minutes. I rotate my pan to evenly cook at this point. If you have a well distributed heat in your oven then this is unnecessary. You know its done when the edges start to brown and even burn just slightly.

5. At 15 minutes, take the bacon out and carefully remarinade the side that is up. Flip, marinade that side. Cook with the new side face up for another 15 minutes. I rotate my pan to evenly cook at this point. If you have a well distributed heat in your oven then this is unnecessary. You know its done when the edges start to brown and even burn just slightly.


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