Vegan ‘bacon’ laid out on a strip of baking parchment

Vegan ‘bacon’

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(6 ratings)

Prep: 10 mins Cook: 45 mins - 50 mins


Makes around 16 slices

Make this vegan 'bacon' from strips of aubergine and a selection of spices. Take note: it's highly addictive – you’ll want to add 'faken' to everything

Nutrition and extra info

  • Vegetarian
  • Vegan

Nutrition: Per slice

  • kcal15
  • fat1g
  • saturates0.2g
  • carbs1g
  • sugars1g
  • fibre0.4g
  • protein0.2g
  • salt0.2g
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  • 1½ tbsp olive oil
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 1 tbsp soy sauce
    Soy sauce

    Soy sauce

    soy sor-s

    An Asian condiment and ingredient that comes in a variety of of varieties ranging from light to…

  • 1 tbsp vegan Worcestershire sauce (we used Henderson’s Relish)
  • ½ tbsp maple syrup
    Maple syrup

    Maple syrup

    may-pul sir-rup

    The rising spring sap of a number of varieties of maple tree

  • 1 tsp smoked paprika
  • big pinch ground cumin
  • ½ large aubergine, cut in half lengthways, then cut into long strips about 3mm thick (use a mandoline if you have one)



    Although it's technically a fruit (a berry, to be exact), the aubergine is used as a…


  1. Heat oven to 120C/100C fan/gas 1 and line two roasting trays with baking parchment.

  2. Mix together the oil, soy sauce, Worcestershire sauce, maple syrup, smoked paprika and ground cumin. Lay the aubergine slices on the roasting trays and brush both sides with the spice mixture.

  3. Roast for 45-50 mins until partially crisp– they'll crisp up more when cool. 

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