The Best Vegan Bacon Ever Made Is Back

Steps

1. 1

   Divide the rice flour, tapioca starch, and melted coconut oil between two bowls. Whisk the contents of each bowl until each forms a smooth, thick paste.

2. 2

   Prepare two flavoring cups: pour 3/4 cup hot water into one cup and 3/4 cup beet juice into the other. Warm the beet juice in the microwave until hot, taking care when removing it.

3. 3

   Add half of the mushroom seasoning, liquid smoke, maple syrup, garlic powder, smoked paprika, salt, and black pepper to each cup. Stir both cups until the seasonings are evenly distributed.

4. 4

   Pour the beet-juice mixture into one flour bowl and the brown water mixture into the other. Whisk each until thoroughly combined.

5. 5

   Preheat the oven to 350°F (180 °C) (175°C (350 °F)).

6. 6

   Pour the red mixture into a squeeze bottle for decorating and marbling.

7. 7

   Lightly grease a baking sheet with coconut oil.

8. 8

   Pour the brown mixture onto the prepared baking sheet and spread it evenly into a thin sheet. Use the squeeze bottle to add lines and dots of the red mixture across the surface.

9. 9

   Use a butter knife to pull through the red dots and lines, creating a bacon-like marbled pattern.

10. 10

    Bake for 5–7 minutes, until the sheet is bubbling. Remove it from the oven and let it cool just enough to handle.

    Start 7-minute timer
11. 11

    Slice the baked sheet down the middle and then cut it into bacon-sized strips. Wrap the strips individually or in layers in parchment paper and freeze them until fully or almost fully frozen so they firm up.

12. 12

    Heat a pan over medium heat and add the frozen vegan bacon. Cook, turning the pieces continually, until browned and crisp on the outside.

13. 13

    Transfer the cooked bacon to a wire rack to rest briefly, then serve while crisp.