Gluten Free Portobello Mushroom Vegan Bacon

This is such an easy recipe, it doesn’t require any special culinary skills. I promise.

As you can see, it makes a fantastic vegan BLT. Just add the mushroom bacon to toasted bread with a smear of vegan mayo, lettuce or your favorite green leafy vegetable, and tomato.

You could also dice the mushrooms and put them in a salad, or put the slices on the side of a tofu scrambler. Anything that bacon can be added to, you can add these mushrooms to.


Ingredients:


  • 1 tablespoon coconut oil
  • One large Portobello mushroom – washed and patted dry
  • 1/4 cup maple syrup
  • 2 tbsp liquid smoke
  • sea salt to taste
  • Pepper to taste


Instructions:


  1. In a bowl that is large enough to marinate the mushroom slices combine the liquid smoke, maple syrup, salt, and pepper.
  2. Cut the mushroom into thin strips, no more than a 1/4 of an inch thick, and marinate both sides in the liquid mixture. At least 15 minutes per side.
  3. Heat the oil in a medium skillet and cook the mushrooms for 3 minutes, flip and cook for 3 more minutes. They should be browned and the edges should look crispy.
  4. Notes
  5. For a Bacon Lettuce and Tomato sandwich toast two pieces of whole grain bread. Add lettuce, sliced tomato, the mushroom bacon, and salt and pepper if desired. You can also spread some vegan mayo on the toast for added flavor.


NOTES:

  • For a Bacon Lettuce and Tomato sandwich toast two pieces of whole grain bread. Add lettuce, sliced tomato, the mushroom bacon, and salt and pepper if desired. You can also spread some vegan mayo on the toast for added flavor.

Source: veganosity.com

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