There are so many uses for these smoky, crunchy, vegan bacon bits which are easy to make with only 4 ingredients. I like sprinkling them over baked potatoes, soups, salads, and even pancakes.
Preheat your oven to 300°F, and use parchment paper to line a baking sheet to prevent sticking and make cleanup a breeze.
Pour half a bag (4 oz) of dry soy curls into a large bowl and break them into small pieces using your hands. Alternatively, you can place them in your blender or food processor and pulse a couple of seconds. Just be careful because they will turn into powder very quickly. It is easier to get them similar in size if you do it by hand.
In a small bowl, whisk together the soy sauce (or gluten-free tamari), maple syrup, and liquid smoke.
Pour the marinade over the pieces of soy curls in the larger bowl and stir until they are coated well. Allow them to sit in the bowl for about 15 minutes for the flavors to marry up well. They should soak up all of the liquid.
Pour the marinated soy curl pieces onto the lined baking sheet making sure they are spread out into a single layer.
Bake for 25 minutes, stirring halfway through. When they begin to turn a light brown, they are almost done, so watch them carefully. You don’t want them to overcook.
Remove from the oven and allow them to cool before serving over pancakes, soups, baked potatoes, and more. See storage directions and air fryer cooking options below.
Video
Notes
Best tips for success
Cook time- The size that your pieces are broken into will affect the cooking time. If you have tiny pieces, the cooking time will be less. Check every ten minutes and stir each time.
Longer pieces– If you want to use these more like bacon for sandwiches like BLT’s, simply leave them in strips and follow all the other instructions, though they will likely need to cook a little longer.
Air Frying– These can be made in your air fryer, especially if you are planning to leave them in strips. Air fry them whole at 400°F for about 8 minutes, stopping to shake the basket every 2-3 minutes or so until they are nice and crispy.
Liquid smoke– A few people have asked me if they can make these without liquid smoke. I personally feel that it’s an important ingredient, but if you want or need to leave it out, try adding a teaspoon of smoked paprika in its place.
Storage suggestionsCool completely before storing. Leftovers can be kept in an airtight container in the refrigerator for about 7-10 days. They can also be frozen for about 3 months. To defrost, simply heat in the microwave or set the container on the counter until it comes to room temperature.Serving suggestionsThese meatless bacon bits are perfect for topping salads, soups, stews, and even baked potatoes. You might even sprinkle them over your vegan breakfast scramble to add a smokey salty flavor or make a vegan BLT with them. In the article above, I have listed some of my favorite recipes to serve them with.