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
Ingredients
- 1½ tbsp olive oil
Olive oil
ol-iv oylProbably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…
- 1 tbsp soy sauce
Soy sauce
soy sor-sAn 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
may-pul sir-rupThe 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)
Aubergine
oh-ber-geenAlthough it's technically a fruit (a berry, to be exact), the aubergine is used as a…
Method
Heat oven to 120C/100C fan/gas 1 and line two roasting trays with baking parchment.
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.
Roast for 45-50 mins until partially crisp– they'll crisp up more when cool.
Comments, questions and tips