What’s better than crispy, savory, and salty little bits of bacon? Why, VEGAN bacon bits, of course! These magical meatless crumbles are made with textured vegetable protein and are ready to enjoy in just 15 minutes. Make this vegan bacon bits recipe anytime and keep a batch ready to sprinkle on top of your favorite breakfast, lunch, and dinner dishes for extra crunch and amazing flavor.
Vegan bacon bits?!
Yupp, you read that right!
Who doesn’t love some tiny little crispy bacon crumbles that are often sprinkled on salads and potatoes. Well, now we got some homemade vegan bacon bits.
There has long been vegetarian and vegan-friendly alternatives to traditional bacon bits, also known as bac’n bits or fakin’ bacon. But those store-bought pre-packaged bits tend to also have all kinds of questionable ingredients and loads of sodium.
And there’s really no need to buy those when it’s so ridiculously easy to make your own vegan bacon bits from scratch with my foolproof recipe! These tasty homemade not-bacon bits are perfectly crunchy, smoky, and salty, with lots of flavor and only a few ingredients.
Make a big ‘ol batch and keep on hand for whenever you need some crunchies in your munchies!
Ingredients
- Textured Vegetable Protein
- Liquid aminos
- Liquid smoke
- Maple syrup
- Apple cider vinegar
- Paprika
What is Textured Vegetable Protein?
Textured Vegetable Protein, also known as TVP or sometimes textured soy protein (TSP), is a popular meat alternative made with soy flour that has been pressure cooked and then dried. It’s considered a very nutrient-dense ingredient because although it is gluten-free and fat-free, TVP has lots of healthy protein in each serving.
From the package, it has a dry, almost chewy consistency that changes depending on how it is cooked. When used in recipes with a lot of moisture, the bits become soft and tender. But if baked they get even crispier with a great crunchy texture.
Like tofu and many other soy-based products, TVP doesn’t have much taste on its own. Instead, it takes on the flavor of other ingredients used. So textured vegetable protein is great to make “meat” balls, taco fillings, vegan chili…and, of course, bacon bits!
How to Make Vegan Bacon Bits
You are just 3 easy steps away from enjoying the crispy, crunchy, perfectly salty and savory meatless bacon bits of your dreams.
First, preheat the oven to 300 degrees Fahrenheit. Then combine all of the ingredients in a small mixing bowl.
Spread the bits onto a baking sheet in a single even layer.
Bake for 15 minutes, and toss with a spatula halfway through cooking.
Aaaand you’re done!
What to Eat With Vegan Bacon Bits
I could seriously nosh on these salty, savory, tasty little bits by the handful just by themselves.
They are a great meatless bacon alternative for just about any recipe. Use homemade vegan bacon bits to top salads like cobb salad or creamy broccoli salad, or comforting potato leek soup.
I also love to add them to vegan “egg” dishes like leek and asparagus quiche and tofu scramble.
Storage Tips
Transfer the bacon bits to an airtight container once they’ve cooled down. You can leave them at room temperature for a week or two, or keep in the fridge for up to a month.
If you tried this vegan bacon bits recipe, let me know in the comments below and share a photo using #mindfulavocado. I’d love to hear from you! Want to see more recipes? Let’s get social! CONNECT WITH ME on Facebook, Twitter, Instagram, and Pinterest to see what I’m currently cooking up.
If You Like This Fabulous Meatless Recipe, You’ll Love:
Vegan Bacon Bits
Ingredients
- 1/2 cup TVP (textured vegetable protein)
- 1.5 Tablespoons liquid animos
- 2 teaspoons liquid smoke
- 1.5 Tablespoons maple syrup
- 1 Tablespoon apple cider vinegar
- 1/4 teaspoon paprika
Instructions
- Preheat oven to 300 degrees Fahrenheit.
- In a small mixing bowl, combine all the ingredients.
- Spread on a baking sheet and bake for 15 minutes, tossing the bacon bits about halfway through.
- Store leftovers in an airtight container at room temperate. They keep for a few weeks!
Video
Notes
Nutrition
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