Prep 20 mins
Cook 45 mins
Oh yeah! It's been said that vegans will make bacon out of anything. The smoky, savory and greasy quality of bacon—the aspects that make it so endearing to foodies and meat eaters—can be easily replicated using completely vegan ingredients. I imagine you could use baby bellas for this or even button mushrooms. Besides eating them as is, these would be perfect sprinkled on top of a vegan clam chowder or split pea soup, served alongside a tofu scramble or french toast, tossed in roasted brussel sprouts or used in a sandwich. Adopted from olives for dinner.
- 1 tablespoon olive oil
- 1⁄4 teaspoon salt
- 3⁄4 teaspoon liquid smoke
- 1 teaspoon sesame oil
- 1⁄2 teaspoon smoked paprika (optional)
- 2 cups shiitake mushroom caps, sliced thinly
- Preheat oven to 350*F. Place a silpat over a baking sheet(or use parchment paper or spray with cooking oil spray), set aside.
- Combine all of the ingredients except for the sliced shiitake into a shallow glass pyrex or bowl. Whisk to combine.
- Add in the sliced shiitake, and stir gently to combine. Allow to marinate for 20 minutes to an hour.
- Place the shiitake in a single layer onto the silpat. Bake for 10 minutes, flip, then bake for an additional 15 minutes. Increase the heat to 375, then bake for 10 minutes more. Flip, then finish for 10 more minutes. Keep an eye on them towards the end to ensure they do not burn.
- Remove from the oven and place on paper towels to drain. As they drain, the edges will become crispy. Serve immediately.