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Vegan Carrot Bacon

Vegan Carrot Bacon

Suzie
Years ago when we started a grain free diet, I used to make carrot curls. They were crispy, crunchy and so delicious! To make them, I simply peeled carrots and fried them on the stove using a stock pot full of oil. The only trouble was that the carrots shrunk significantly in the frying process.
That’s what I love about this recipe, baking the carrot strips, instead of frying in hot oil, leaves you with more “meat”  of the carrot once they’ve cooked. I baked mine since we don’t have an air fryer….yet…..and the result was still fabulous. Letting the carrot bacon sit for 30 minutes or longer before eating enhanced the flavor quite a bit and they were still perfectly crunchy!
I also used Suzie’s Seasoning for my carrot bacon which gives the bacon a sensational flavor. I’ve improvised here with the recipe to mimic the same mixture.
Prep Time 40 mins
Cook Time 30 mins
Course Breakfast
Servings 2

Ingredients
  

  • 4 Large Carrots
  • 2 Tbsp Coconut Oil
  • 1 Tsp Maple Syrup
  • 1 Tbsp Lemon Juice
  • 1 Tbsp Tahini
  • 2 Tbsp Gluten Free Soy Sauce or Coconut Aminos
  • 1/4 Tsp Liquid Smoke Optional
  • 1 Tsp Garlic Powder
  • 1/2 Tsp Onion Powder
  • 1/2 Tsp Ground Cumin
  • 1/2 Tsp Oregano
  • 1/2 Tsp Turmeric
  • 1 Pinch Cayenne

Instructions
 

  • Preheat oven to 425.
  • Whisk the tahini and lemon juice together, adding a bit of water if too thick.
  • Stir in remaining marinade ingredients.
  • Chop ends off carrots and peel outer layer.
  • Using a mandoline or vegetable peeler, peel into bacon sized strips.  I cut some of my carrots in half because they were too long!
  • Place strips in a bowl with the marinade and let sit for 30 minutes or longer.
  • Line baking pan with parchment or foil.
  • Place carrot in single layer on the baking pan.
  • Bake for 30 minutes or until browning around the edges.
Keyword Gluten Free, Grain Free, Vegan

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