How To Tuesday – Vegan Bacon


The other day we made a bunch of picnic foods and ate dinner out on our new deck. I wanted to make a pasta salad so I decided to try out a technique I had heard of for making vegan bacon. It’s super simple and really has a smoky crispy bacon flavor to it. We crumbled ours into a spinach bacon pasta salad (recipe at bottom) and it was amazing.

For the vegan bacon you need a handful of shitake mushrooms (have to be shitake) and chop them up. Line a cookie tray with a piece of parchment paper and spray the mushrooms with olive oil and throw on some sea salt. bake them at 350 for about 45 mins or until they are crunchy. Allow them to cool and toss them on salads or other dishes you would top with bacon.


Vegan Spinach Bacon Pasta Salad
-1 (16oz) box of penne pasta
-1 Tablespoon Veganaise (vegan mayo)
-1/4 teaspoon dried crushed red pepper
-1 teaspoon smoked paprika
-2 cloves of chopped garlic
-2 cups of packed fresh spinach leaves chopped
-1/4 cup vegan bacon (shitake mushrooms from above)

1. Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente. Drain, and return to pot.
2. In a bowl combine veganaise with crushed red pepper, paprika, and garlic.
3. Stir in pasta until well coated.
4. Add in chopped spinach and vegan bacon (shitake mushrooms from above) Mix and store in the refrigerator until completely cooled.