This vegan bacon recipe came to be in a moment of inspiration while making pasta that needed a salty garnish. I had shiitakes on hand and the rest is history!
The result is a savory-sweet, smoky, crispy plant-based bacon that’s SO FAST to make and perfect for adding to salads, sandwiches (hello vegan BLT), pasta, and more! Just 1 pan, 7 ingredients, and 15 minutes required! Let us show you how it’s done.
How to Make Shiitake Bacon
How do you make mushrooms taste like bacon? It’s all about the seasonings and a method that gets them crispy and caramelized!
The smokiness comes from liquid smoke and smoked paprika, while tamari adds a salty kick, maple syrup a subtle sweetness, and black pepper that classic peppered bacon texture.
The mushrooms are cooked in a skillet (preferably cast-iron) where they soak up the flavors. They’re then transferred to the oven, which allows them to get crispy!
We hope you love this shiitake bacon! It’s:
& SO delicious!
It would make a delicious breakfast or brunch alongside our Fluffy Vegan Scrambled Eggs, Perfect Fried Eggs (if not vegan), Southwest Tofu Scramble, and/or Best-Ever Vegan Breakfast Potatoes. It’s also perfect as a salty, umami garnish for savory dishes, such as our Roasted Butternut Squash Pasta.
More Ways to Use Vegan Bacon
- Vegan “BLT” Sandwich
- Simple Tofu Quiche
- Creamy Vegan Broccoli Salad (Mayo-Free!)
- Brussels Sprout Slaw with Coconut Bacon
- Coconut Bacon Collard Greens (15 minutes!)
If you try this recipe, let us know! Leave a comment, rate it, and don’t forget to tag a photo #minimalistbaker on Instagram. Cheers, friends!
Quick Crispy Shiitake Bacon
- 1/2 tsp oil (if oil-free, omit)
- 2 cups sliced shiitake mushrooms (sliced ~1/4 inch thick // if stalk is stiff, remove)
- 2-3 tsp tamari (or coconut aminos if soy-free, just use a bit more as it’s not as salty as tamari)
- 1 ½ tsp maple syrup
- 1 tsp liquid smoke
- 1/2 tsp ground black pepper
- 1 tsp smoked paprika
- Preheat oven to 400 F (204 C).
- Heat a large rimmed oven-safe skillet (we prefer cast iron) over medium heat. Once hot, add oil, then mushrooms, tamari (starting with the lesser amount), maple syrup, liquid smoke, black pepper, and smoked paprika. Stir to coat.
- Sauté, stirring frequently, for 2-3 minutes. Then transfer to preheated oven and bake for 10-12 minutes or until browned, dried, and slightly crispy.
- Serve alongside vegan scrambled eggs or the perfect fried egg (if not vegan), or add to quiches, sandwiches, salads, pasta, and more!
- Store cooled leftovers in a loosely covered (to allow some airflow) jar in the refrigerator for 3-4 days. Reheat in a 350 degree F (176 C) oven or on the stovetop over medium heat until hot. These are also delicious served at room temperature or even a bit cold. Best when fresh.
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