KeepRecipes is one spot for all your recipes and kitchen memories. Keep, cook, capture and share with your cookbook in the cloud.
Get Started - 100% free to try - join in 30 seconds
1 large eggplant, sliced lengthwise into thin (1/4 inch thick or less) slices
2 tbsp tamari
2 tbsp maple syrup
2 tbsp apple cider vinegar
2 tbsp olive oil
1 tsp chili powder
3-5 drops liquid smoke
1/4 tsp smoked paprika (or 1 tsp regular)
Black pepper to taste
Optional add-ins: garlic, tomato sauce, cumin, cayenne pepper, mesquite powder.
1) Mix all marinade ingredients (tamari through pepper) together. Submerge eggplant slices well, and let marinade for at least an hour.
2) Place slices in a dehydrator and dehydrate at 115 degrees till totally dry: this should take about 12 hours. For crispier bacon, dehydrate longer.
If you don’t have a dehydrator, you can bake these at 350 for about 45 minutes, occasionally basting them with marinade.
Garlic and cayenne will add a nice kick to these; so will spices of your choosing. Cumin is a common addition to eggplant bacon, though it’s a very distinctive taste, and I like these on the simpler side. No matter what, they are sweet and salty slices of raw, vegan heaven.
|
1st Keep
 jagosaurus
|
 dennyboy
|
 The_Veganate
|
 beck.molly
|
Comments