Yes, carrot bacon is everywhere at the moment and I was skeptical before I tried it. Now that I have, I love it. This is so easy too, the hardest part is slicing the carrot so no effort at all really.
Is it just like bacon? Absolutely not but that doesn’t matter because it is so tasty. Sweet and crunchy with a savoury hit too. It kind of remains of the fake bacon bits you find at some salad bars. Give it a go with this recipe below.
The nutritional content shown is for the carrot bacon only and not the bun, tomatoes and sauce shown in the serving suggestion pictures.
NB: some other recipes will tell you that liquid smoke is optional. This is wrong, it is essential for a decent smoky flavour. You could drop the smoked paprika for regular though. I used Stubbs Hickory Liquid Smoke which cost me less than £2 from Amazon.
- 100g carrot (1 med-large)
- 1 tsp liquid smoke
- 1 tbsp tahini
- 1 tbsp vegetable oil
- 1 tbsp maple syrup
- 1.5 tsp light soy sauce
- 0.5 tsp smoked paprika
- Pre-heat the oven to 200°C (180°C fan, 400°F, gas mark 6)
- Take a large, flat baking tray and line it with greaseproof paper.
- Peel and trim the carrot.
- Using a Y-shaped peeler is easiest for slicing the carrot. Cut the carrot in half length ways then using the peeler on the cut sides slice it along its whole length to create long, very thin slices of carrot. Put to one side for a minute.
- Add all the other ingredients into a bowl and mix well.
- No put the carrot slices in the bowl and coat well. Leave to marinate for 5 mins or so.
- Arrange the carrot on flat on the baking tray.
- Bake for 15 minutes. Check it is starting to brown, if not leave for a few more minutes.
- Remove from the oven and using the flat of a knife take the carrot off the tray and onto a plate to cool. At this point it will be floppy but it will crisp up as it cools.
- That’s it, munch away. I’ve shown it here with a vegan brioche bun (Aldi), some chopped baby plum tomatoes and a splash of brown sauce.