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When I was a kid one of my favorite sandwiches was a bacon, lettuce, and tomato. A good BLT rocked my world. I loved the smoky, salty flavor of the bacon. Today, the thought of eating a sweet and intelligent pig makes me feel horrible, but I was raised to believe that meat and dairy was an important part of a healthy diet. I gave up eating mammals over twenty years ago, and I’ve never looked back. However, I never lost the craving for smoky and salty food.
Since Alex and I began this blog we’ve been working hard to find alternatives to animal products that will convert even the most hard core carnivore to a plant based only diet. And I think that this Portobello mushroom “bacon” recipe will lure meat eaters into the light. It may not transform them, but I bet that it will make them crave the shroom over Babe.
As I was cruising the condiments section of my local supermarket (I spend a lot of time looking for different ingredients these days) I stumbled upon across liquid smoke. I’d never heard of the stuff before, so I picked up a bottle and looked at the label. A little jolt of excitement ran through me the moment I realized that I had struck culinary gold. I thought, hmmm, I could use this in veggie burgers to give them a little extra something, or, I could try making a vegan bacon that mimics the flavor of the real stuff! My imagination had shifted into fifth gear and there was no slowing it down.
I cruised through the aisles looking for that special ingredient that would put a thick and juicy BLT back into my world. Tofu? No, too squishy. Tempeh? No, not a big fan. And then, I saw a big pile of Portobello mushrooms, and I thought, why not? It could work.
Ingredients
Instructions
for full recipes please see : www.veganosity.com
Since Alex and I began this blog we’ve been working hard to find alternatives to animal products that will convert even the most hard core carnivore to a plant based only diet. And I think that this Portobello mushroom “bacon” recipe will lure meat eaters into the light. It may not transform them, but I bet that it will make them crave the shroom over Babe.
As I was cruising the condiments section of my local supermarket (I spend a lot of time looking for different ingredients these days) I stumbled upon across liquid smoke. I’d never heard of the stuff before, so I picked up a bottle and looked at the label. A little jolt of excitement ran through me the moment I realized that I had struck culinary gold. I thought, hmmm, I could use this in veggie burgers to give them a little extra something, or, I could try making a vegan bacon that mimics the flavor of the real stuff! My imagination had shifted into fifth gear and there was no slowing it down.
I cruised through the aisles looking for that special ingredient that would put a thick and juicy BLT back into my world. Tofu? No, too squishy. Tempeh? No, not a big fan. And then, I saw a big pile of Portobello mushrooms, and I thought, why not? It could work.
Ingredients
- 1 tablespoon coconut oil
- One large Portobello mushroom – washed and patted dry
- 1/4 cup maple syrup
- 2 tbsp liquid smoke
- sea salt to taste
- Pepper to taste
- US Customary - Metric
Instructions
- In a bowl that is large enough to marinate the mushroom slices combine the liquid smoke, maple syrup, salt, and pepper.
- Cut the mushroom into thin strips, no more than a 1/4 of an inch thick, and marinate both sides in the liquid mixture. At least 15 minutes per side.
- Heat the oil in a medium skillet and cook the mushrooms for 3 minutes, flip and cook for 3 more minutes. They should be browned and the edges should look crispy.
- ............................................
for full recipes please see : www.veganosity.com
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