This Vegan Bacon recipe is a game-changer for anyone craving smoky, savory flavors without the meat. With just 5 minutes of prep and 40 minutes of cooking, you’ll achieve crispy, golden strips that mimic the texture of traditional bacon.
The blend of smoky paprika, maple syrup, and a hint of garlic creates a mouthwatering balance of sweet and savory.
Perfect for breakfast sandwiches, salads, or even as a snack, this plant-based alternative is both satisfying and guilt-free.
Each bite delivers a satisfying crunch with a tender center, making it hard to believe it’s entirely vegan. The aroma alone will have your kitchen smelling like a cozy brunch spot.
Whether you’re a long-time vegan or just exploring plant-based options, this recipe is a must-try for its simplicity and incredible flavor. It’s proof that delicious, wholesome food doesn’t have to be complicated.
Ingredients for Vegan Bacon

- Tempeh Bacon:
- 8 ounces tempeh, sliced crosswise into thin strips (steam according to package instructions)
- ¼ cup tamari (or soy sauce as a substitute)
- 2 tablespoons rice vinegar
- 2 tablespoons maple syrup
- 1 tablespoon extra-virgin olive oil
- ½ teaspoon cumin
- Heaping ½ teaspoon smoked paprika
- Freshly ground black pepper (to taste)
- Shiitake Bacon:
- 8 ounces shiitake mushrooms (wipe clean with a damp cloth; avoid washing in water)
- 2 tablespoons extra-virgin olive oil
- 1 tablespoon tamari (or soy sauce as a substitute)
- Coconut Bacon:
- ¾ cup unsweetened coconut flakes
- ¾ tablespoon tamari (or soy sauce as a substitute)
- Scant ½ tablespoon maple syrup
- ¼ teaspoon smoked paprika
Step-by-Step Instructions
- Make Tempeh Bacon:
- Preheat the oven to 425°F and line a baking sheet with parchment paper.
- Place the steamed tempeh in an 8×8 baking dish.
- In a small bowl, whisk together tamari, rice vinegar, maple syrup, olive oil, cumin, smoked paprika, and black pepper.
- Pour the marinade over the tempeh and let it sit for 15 minutes.
- Layer the tempeh strips onto the baking sheet and bake for 8 to 10 minutes, or until crisp and charred around the edges.
- Let cool on the pan for 10 minutes. For bacon bits, crumble the tempeh by hand.
- Make Shiitake Bacon:
- Preheat the oven to 300°F and line a baking sheet with parchment paper.
- Stem and slice the mushrooms, then toss with olive oil and tamari until well coated.
- Spread the mushrooms in an even layer on the pan and bake for 30 to 40 minutes, tossing halfway through, until shriveled and crispy.
- Make Coconut Bacon:
- Preheat the oven to 350°F and line a baking sheet with parchment paper.
- Place coconut flakes, tamari, maple syrup, and smoked paprika on the pan and toss gently to coat.
- Spread in a thin layer and bake for 6 to 10 minutes, watching closely, until dark golden brown and slightly crispy.
Creative Serving Suggestions
Vegan bacon is incredibly versatile! Crumble the tempeh or coconut bacon over avocado toast for a smoky crunch, or layer shiitake bacon into a vegan BLT sandwich. For a hearty breakfast, pair it with tofu scramble and roasted potatoes. You can also sprinkle it on salads, soups, or even vegan mac and cheese for an extra flavor boost.
Storage and Reheating Tips
Store your vegan bacon in an airtight container in the fridge for up to 5 days. To reheat, pop it in a 350°F oven for 5-7 minutes until crispy again. For coconut bacon, a quick toast in a dry skillet works wonders. Avoid microwaving, as it can make the bacon soggy.
Recipe Variations to Try
Experiment with different flavors by adding a pinch of chili powder or liquid smoke to the marinade for extra smokiness. Swap tamari for coconut aminos for a slightly sweeter taste. If you’re not a fan of tempeh, try using thinly sliced tofu or eggplant for a similar texture.
Time-Saving Hacks
To save time, marinate the tempeh overnight for deeper flavor. For shiitake bacon, use pre-sliced mushrooms to skip the prep work. Coconut bacon cooks quickly, so make it last by doubling the batch and storing it for future use. These small tweaks can make this recipe even more convenient!
Essential Equipment Guidance
A sharp knife is key for slicing tempeh and mushrooms thinly and evenly. Use a parchment-lined baking sheet to prevent sticking and ensure even cooking. A small whisk or fork is perfect for blending the marinade, and a silicone spatula helps toss the coconut bacon gently without breaking the flakes.

Vegan Bacon
Ingredients
Tempeh Bacon
- 8 ounces tempeh, sliced crosswise into thin strips, steamed according to this recipe
- 1/4 cup tamari
- 2 tablespoons rice vinegar
- 2 tablespoons maple syrup
- 1 tablespoon extra-virgin olive oil
- 1/2 teaspoon cumin
- Heaping 1/2 teaspoon smoked paprika
- Freshly ground black pepper
Shiitake Bacon
- 8 ounces shiitake mushrooms
- 2 tablespoons extra-virgin olive oil
- 1 tablespoon tamari
Coconut Bacon
- 3/4 cup unsweetened coconut flakes
- 3/4 tablespoon tamari
- Scant 1/2 tablespoon maple syrup
- 1/4 teaspoon smoked paprika
Instructions
- Make tempeh bacon: Preheat the oven to 425°F and line a baking sheet with parchment paper. Place the steamed tempeh in an 8×8 or similarly sized baking dish. In a small bowl, whisk together the tamari, rice vinegar, maple syrup, olive oil, cumin, paprika, and sprinkles of pepper. Pour the marinade over the tempeh and set aside for 15 minutes. Layer the tempeh strips onto the baking sheet and bake 8 to 10 minutes, or until crisp and charred around the edges. Remove and let cool on the pan for 10 minutes. If desired, make “bacon bits” by using your hands to crumble the crispy tempeh into bits.
- Make shiitake bacon: Preheat the oven to 300°F and line a baking sheet with parchment paper. Use a damp cloth to wipe the mushrooms clean (if you wash them in water, they will not become crisp in the oven). Stem and slice the mushrooms, place on the baking sheet, and toss with the olive oil and tamari until well coated. Spread in an even layer on the pan and bake 30 to 40 minutes, tossing halfway through, until the mushrooms are shriveled up and crispy.
- Make coconut bacon: Preheat the oven to 350°F and line a baking sheet with parchment paper. Place the coconut flakes, tamari, maple syrup, and smoked paprika on the pan and toss gently to coat. Spread in a thin layer on the pan and bake until dark golden brown and slightly crispy, about 6 to 10 minute. Watch carefully, oven temperatures may vary and the coconut flakes can burn quickly.