• Skip to primary navigation
  • Skip to content
  • Skip to primary sidebar

Rosemary, Salt and Thyme

  • Home
  • About
  • Recipes
  • Lifestyle
  • Design
  • Team Building
  • Contact

Makin Bakin Bits

Joni Marie Newman  I am just a regular gal who loves to cook and bake…ESPECIALLY for friends and family.  Self taught, and still learning, I spend most of my spare time in the kitchen. You can visit Joni at her website Just The Food.

 

 

Fusion Food in the Vegan Kitchen The Best Veggie Burgers on the Planet Vegan Food Gifts 500 Vegan Recipes Hearty Vegan Meals for Monster Appetites

Save Print
Makin Bakin Bits
Author: Joni Marie Newman
Recipe type: Vegan Fakin Bacon
Serves: 1 cup
 
Joni Marie Newman loves a challenge, so when asked about hydrogenated fats in imitation bacon bits, she started on a quest to make the perfect vegan bacon bits. I love a challenge, so when asked about the hydrogenated fats in imitation bacon bits, I started on a quest. I normally don't buy premade meat analogs anyway, so why not figure out how to make these little bits of bacon-y goodness on my own. Of course, buying a jar of Bac-os is still the easiest. But, if you are a smidge adventurous, try this.
Ingredients
  • 2 tablespoons liquid smoke
  • 1 scant cup water
  • 1 cup TVP granules
  • ¼ teaspoon salt
  • A few drops red food coloring, optional
  • 3 tablespoons canola or other vegetable oil
Instructions
  1. To a measuring cup add the liquid smoke, then fill to get one cup water.
  2. In a microwave safe dish, mix together Liquid smoke mixture, TVP and salt.
  3. Cover tightly with plastic wrap and micro wave on high for 5-6 minutes.
  4. *Alternatively, bring the water to a boil, pour over TVP granules, mix in liquid smoke, cover and let stand for 10 minutes.
  5. Preheat a frying pan with the oil. Add reconstituted TVP to the pan and toss to make sure it all gets coated with oil. Pan fry until desired crispness. Stir them often. You don’t necessarily want to brown them, rather dry them out. Right around ten minutes. Allow to cool completely before transferring to an airtight container. Store in the refrigerator. Should last at least a week, but probably much longer. Makes about a cup.
3.2.2499

 

Previous Post: « Edamame Guacamole
Next Post: Chocolate Orange Capuccino Cookies »

Reader Interactions

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Rate this recipe:  

Primary Sidebar

Hi We’re Julie + Jon

You may be wondering, “What happened to Everyday Dish TV?”. We’ve rebranded! All of your favorite EDTV recipes can still be found here on Rosemary, Salt + Thyme, as well as new favorites from Julie and Jon.

Please read our About page for more information on this change.

Follow Us On Social Media

  • Email
  • Facebook
  • Instagram
  • YouTube

Member Content

Are you an EDTV member? Thank you so much for your support! Your members only content is still here and accessible by log in here. Please contact us if you have any questions or trouble accessing this content.

Gluten-Free Baking Mixes

Julie’s Blog

©Julie Hasson, Jon Lagardere, Rosemary, Salt + Thyme, and Everyday Dish, 2019. Unauthorized use and/or duplication of this material without express and written permission from this blog’s author and/or owner is strictly prohibited. Excerpts and links may be used, provided that full and clear credit is given to Julie Hasson and Everyday Dish with appropriate and specific direction to the original content.

Please review our Privacy Policy