Coconut Bacon from Baconish by Leinana Two Moons

Satisfy your bacon cravings with the first vegan bacon cookbook by Leinana Two Moons. Now the oft heard, “I’d be vegan but I can’t give up bacon,” is no more. You can enjoy the salty, smoky, crispy, fatty yum made with plant-based ingredients. It’s all in the seasonings, and these easy-to-make recipes are loaded with decadently delicious bacony flavor. Not only that, but these tasty plant-based bacons are low in fat and cholesterol-free. Leinana does admit the recipes are not low salt and not all are healthy, but they are far better than the pork kind in every way. Compassionate, plant-based bacon that tastes great and so many different kinds – let’s go!

In Baconish, you’ll discover Leinana’s basic bacon recipes, made with a variety of plant-based ingredients. Then you can use them to make  favorite dishes that include bacon. With these plant-based bacons, you can make a wide range of recipes from Quiche Lorraine, a Bacon and Butternut Galette, BLTs (of course), and Bacon Cheeseburgers, plus much more!

The recipes are quite easy to make, and use readily available ingredients. I appreciate their versatility, allowing readers to use the various bacons interchangeably. So when that salty, smoky, crispy craving strikes you, Leinana’s  animal-friendly flavorful recipes will serve you well. I found this coconut bacon recipe easy to make and delicious to eat.

Coconut Bacon

Makes 2 1/2 cups

This recipe will make any vegan-bacon skeptic a true believer. It is my absolute favorite bacon to use for the best BLTs ever.

Ingredients

• 3 tablespoons tamari
• 1 tablespoon liquid smoke
• 1 tablespoon water
• 1 tablespoon maple syrup
• 3 cups unsweetened large-flake coconut

Preparation

Preheat the oven to 350°F. Whisk the tamari, liquid smoke, water, and maple syrup together in a large bowl. Stir in the coconut and mix well to ensure that the flakes are evenly coated.

Spread the coconut in an even layer on a large baking sheet lined with parchment paper. Bake 10 minutes, then stir. Bake another 8 minutes, keeping a very close eye on the coconut in the last few minutes. The coconut will go from almost done to completely burned very quickly. Remove from the oven when the coconut flakes on the outer edges of the pan are becoming a deep, dark brown, but not black.

Place the baking sheet on a cooling rack. The coconut will continue to crisp as it cools. Coconut bacon will keep 1 to 2 weeks in an airtight plastic container, but will become less crisp the longer you store it.

From Baconish © 2016 by Leinana Two Moons. Used with permission from Vegan Heritage Press.

I have a copy of Baconish for one lucky winner. Follow the instructions below to enter. Contest ends at midnight eastern time on May 3rd. U.S. residents only, please. Good luck!

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