Vegan Bacon 3 Ways: Carrot, Tempeh & Mushroom Bacon
Three Ways to Make Vegan Bacon at Home
If you love the smoky, savory flavor of bacon but want to explore plant-based alternatives, making your own at home is a great place to start. With a few everyday ingredients and the right seasonings, you can transform vegetables and tempeh into delicious bacon-inspired toppings for your favorite meals.
Today, we're making vegan bacon three ways: carrot bacon, tempeh bacon, and mushroom bacon. Each option has its own unique texture, so you can experiment and find the one you enjoy most.
The secret to all three is a smoky marinade made with soy sauce, smoked paprika, garlic powder, and a touch of maple syrup. These ingredients create a savory, slightly sweet flavor that works beautifully with each base.
Let's get cooking!
1. Carrot Bacon
Carrot bacon is a fun way to turn an everyday vegetable into a smoky, bacon-inspired topping. Thin carrot ribbons soak up the marinade and develop browned, crispy edges as they bake.
Prep Time: 10 minutes | Cook Time: 10–20 minutes | Servings: 2
Ingredients
2 large carrots
1 tablespoon soy sauce or tamari
1 teaspoon maple syrup
1 teaspoon olive oil
½ teaspoon smoked paprika
¼ teaspoon garlic powder
⅛ teaspoon black pepper
Instructions
Preheat the oven to 350°F and line a baking sheet with parchment paper.
Wash and peel the carrots. Use a vegetable peeler to slice them lengthwise into thin ribbons.
In a small bowl, whisk together the soy sauce, maple syrup, olive oil, smoked paprika, garlic powder, and black pepper.
Gently toss the carrot ribbons in the marinade until coated.
Arrange the ribbons in a single layer on the prepared baking sheet.
Bake for 10–20 minutes, checking frequently and turning the ribbons as needed. Remove thinner pieces as they brown, since they can cook faster than thicker pieces.
Let cool briefly before serving. The ribbons will continue to firm up as they cool.
How to use it: Add carrot bacon to vegan BLTs, breakfast sandwiches, salads, or avocado toast.
2. Tempeh Bacon
Tempeh bacon is a hearty, savory option made from fermented soybeans. Tempeh has a firm texture that holds up well to marinating and develops beautifully browned edges when baked.
Prep Time: 10 minutes | Marinating Time: 15–30 minutes | Cook Time: 20–25 minutes | Servings: 3–4
Ingredients
1 package (8 ounces) tempeh
2 tablespoons soy sauce or tamari
1 tablespoon maple syrup
1 teaspoon olive oil
1 teaspoon smoked paprika
½ teaspoon garlic powder
¼ teaspoon black pepper
1–2 tablespoons water, as needed
Instructions
Preheat the oven to 375°F and line a baking sheet with parchment paper.
Slice the tempeh into thin strips, approximately ⅛–¼ inch thick.
In a shallow bowl, whisk together the soy sauce, maple syrup, olive oil, smoked paprika, garlic powder, black pepper, and water if needed.
Add the tempeh strips and gently turn them to coat. Marinate for 15–30 minutes, turning occasionally.
Arrange the strips in a single layer on the baking sheet. Brush or spoon any remaining marinade over them.
Bake for 20–25 minutes, flipping halfway through, until browned and caramelized around the edges.
Allow the strips to cool for a few minutes before serving.
How to use it: Serve tempeh bacon alongside tofu scramble and breakfast potatoes, layer it into a vegan BLT, or add it to burgers and wraps.
3. Mushroom Bacon
Mushroom bacon is a delicious option for anyone who loves savory, umami-rich flavors. Thinly sliced cremini, shiitake, or portobello mushrooms absorb the smoky marinade and become deeply browned as they roast.
Prep Time: 10 minutes | Cook Time: 20–30 minutes | Servings: 2–3
Ingredients
8 ounces mushrooms (cremini, shiitake, or portobello)
1 tablespoon soy sauce or tamari
1 teaspoon maple syrup
1 tablespoon olive oil
1 teaspoon smoked paprika
½ teaspoon garlic powder
¼ teaspoon black pepper
Instructions
Preheat the oven to 375°F and line a baking sheet with parchment paper.
Clean the mushrooms and slice them evenly. Remove tough shiitake stems before slicing, if applicable.
In a bowl, whisk together the soy sauce, maple syrup, olive oil, smoked paprika, garlic powder, and black pepper.
Add the sliced mushrooms and toss gently until evenly coated.
Spread the mushrooms in a single layer on the baking sheet, leaving space between the slices so moisture can evaporate.
Roast for 20–30 minutes, turning halfway through. Check frequently near the end of cooking, as thinner slices will brown faster.
Remove the mushrooms when they are deeply browned and have reduced in size. Let them rest briefly before serving.
How to use it: Add mushroom bacon to pasta, vegan burgers, sandwiches, grain bowls, or roasted vegetable dishes.
Tips for Making Homemade Vegan Bacon
Slice evenly. Consistent thickness helps the pieces cook at a similar rate. A vegetable peeler works well for carrots, while a sharp knife makes slicing tempeh and mushrooms easier.
Don't skip the smoked paprika. It gives all three recipes their smoky flavor. A small amount of liquid smoke can also be added to the marinade if you want a stronger smoky taste.
Watch the oven closely. Carrot ribbons and thin mushroom slices can go from browned to burnt quickly. Begin checking early and remove individual pieces as they finish.
Adjust the marinade to your taste. Add a little extra maple syrup for sweetness or more smoked paprika for a deeper smoky flavor. If you're watching your sodium intake, choose a reduced-sodium soy sauce or tamari.
Make extra for later. Store cooled leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat in the oven or air fryer to help restore some crispness. Carrot and mushroom bacon may soften during storage.
Frequently Asked Questions
Which vegan bacon is the crispiest?
Carrot bacon can develop crisp edges when sliced very thinly, while mushroom bacon can become browned and crisp in places as its moisture evaporates. Tempeh bacon is generally heartier and chewier.
Can I make these recipes in an air fryer?
Yes. Air fry in a single layer, checking frequently and adjusting the temperature and time to suit your appliance. Thin carrot ribbons and mushroom slices cook especially quickly, so keep a close eye on them.
Are these recipes gluten-free?
They can be. Use certified gluten-free tamari instead of regular soy sauce, and check the labels of your other ingredients to confirm they meet your needs.
What can I serve with vegan bacon?
Try these recipes with tofu scramble, pancakes, waffles, breakfast potatoes, avocado toast, vegan BLTs, or your favorite sandwiches.
Try All Three!
Homemade vegan bacon is a fun way to experiment with plant-based ingredients and add smoky, savory flavors to everyday meals. Carrots offer a thin, vegetable-based option, tempeh brings a hearty bite, and mushrooms deliver a rich, savory flavor.
Try all three and decide which one belongs in your next plant-based breakfast!
Which one would you try first: carrot, tempeh, or mushroom bacon? Let us know in the comments, and share this recipe with someone who wants to explore more plant-based meals.
For more approachable plant-based recipes, cooking tips, and food inspiration, keep exploring Afro-Vegan Society at afrovegansociety.org!
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