Print

Lentil Bacon (Vegan, Soy-Free) Recipe

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.3 from 26 reviews

This vegan, soy-free lentil bacon recipe offers a deliciously smoky, savory alternative to traditional bacon. Made from red lentils and seasoned with liquid smoke, smoked paprika, and other spices, it transforms into a firm, sliceable block that crisps up beautifully when pan-fried. Perfect for those seeking a plant-based, allergy-friendly bacon substitute with a rich, smoky flavor.

Ingredients

Main Ingredients

  • 3/4 cup uncooked red lentils (or other lentils; see notes)
  • 1.5 cups boiling water
  • 1.25 cups room temperature water

Seasonings

  • 2 tablespoons tomato paste
  • 1.5 tablespoons liquid smoke (available where most spices are sold)
  • 4 teaspoons coconut sugar (see notes for options)
  • 1.5 teaspoons onion powder
  • 1 teaspoon salt (adjustable, according to needs/tastes)
  • 3/4 teaspoon smoked paprika (dolce/sweet, not hot)
  • 1/2 teaspoon garlic powder
  • 1/8 teaspoon ground black pepper

Instructions

  1. Rinse Lentils: Place the lentils in a colander or mesh sieve and rinse under cold water to remove any dust or debris from the dried lentils.
  2. Soak Lentils: Combine the rinsed lentils and 1.5 cups boiling water in a heatproof bowl. Let stand for 15 to 20 minutes until the lentils are plump and the water has cooled, but do not drain the water.
  3. Blend Ingredients: In a blender, combine the lentil-water mixture, remaining 1.25 cups room temperature water, tomato paste, coconut sugar, liquid smoke, onion powder, salt, smoked paprika, garlic powder, and black pepper. Blend until completely smooth, stopping to scrape down the sides as needed.
  4. Cook Lentil Mixture: Pour the blended mixture into a medium-size, heavy-bottomed saucepan. Whisk continuously over medium heat for 8 to 9 minutes until the mixture becomes very thick, glossy, and clings onto the whisk when lifted. Adjust heat to medium as needed.
  5. Mold Lentil Bacon Block: Scrape the thickened mixture into a 9×5-inch loaf pan, smoothing the top. No oiling of the pan is needed. Refrigerate uncovered for at least 90 minutes until completely cool and firm. The block can also be refrigerated for up to 5 days before use.
  6. Slice Lentil Bacon: When ready, run a dull knife around the edges of the loaf pan, invert the block onto a cutting board, and slice crosswise into thin strips.
  7. Pan-Fry the Strips: Place the strips in a large nonstick skillet over medium-high heat. Fry without oil or with a small amount of oil if preferred. Cook for 2 to 3 minutes until browned and easily movable with a spatula. Turn the strips and gently press down on them to flatten and create streaks, cooking until browned on the other side. Repeat for remaining strips.
  8. Serve: Enjoy the vegan bacon warm or cool on a wire rack to eat at room temperature or rewarm later.

Notes

  • You can substitute other types of lentils for red lentils, but cooking times and texture may vary.
  • Coconut sugar can be replaced with other sweeteners like maple syrup or brown sugar if preferred.
  • Liquid smoke is essential for the smoky flavor and is widely available in spice sections or specialty stores.
  • The loaf pan size should be approximately 9×5 inches for proper thickness and setting.
  • For a crisper texture, crisp the strips in a lightly oiled skillet, but oil is optional.
  • Leftover cooked strips can be refrigerated in an airtight container for up to 3 days.

Find it online: https://deliciousyum.com/lentil-bacon-vegan-soy-free-recipe/