1/2 cup dried adzuki beans or other small red beans
1/3 cup hulled wholegrain buckwheat (not buckwheat flour)
1 teaspoon onion powder
1 teaspoon hickory liquid smoke
4 teaspoons nutritional yeast
1 teaspoon smoked paprika
1 tablespoon soy sauce
1/2 teaspoon kosher salt
2 teaspoons tomato paste
1 teaspoon coconut oil
2 teaspoons maple syrup
Instructions
Rinse the beans and buckwheat, place in large
bowl covered with several inches of cold filtered
water; let soak overnight.
Preheat the oven to 400 degrees. Strain the soaked
beans and buckwheat and rinse. Place in the bowl
of a food processor. Add the onion powder, liquid
smoke, nutritional yeast, smoked paprika, aminos
or soy sauce, salt, tomato paste, coconut oil, and
maple syrup. Pulse several times to combine,
scrape down the sides and bottom of bowl and
continue pulsing until uniform but not as pureed
as hummus.
Line a 9×13 casserole dish with parchment paper
and coat pan with baking spray. Place bacon
mixture in pan and spread as much as possible with
a spatula. To get the mixture very thin and
evenly spread, spray another piece of parchment
paper lightly with baking spray and press the
paper on top of the mixture and flatten with your
hands. Remove and discard the top piece of
parchment paper, then use a spatula to spread over
and fill in any bare spots.
Bake for 10 minutes. Remove from oven and let
cool for 10 minutes, then slice into 24 strips,
about 1 inch by 4 inches (Do this by making one
lengthwise cut down the center, and then twelve
cuts across the shorter side). Remove the strips
with a small spatula.
Heat a tablespoon of oil in a frying pan on
medium-high heat. Fry the bacon slices for 2-3
minutes, flipping once. Alternatively, before
frying, you can freeze the bacon, then fry when
ready to serve (no need to thaw first).
Originally Submitted
12/13/2012
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