These vegan bacon crumbs are smoky, crunchy, and salty, just like real bacon! They’re made out of coconut, take just 20 minutes to make, and are gluten-free.
Bacon is one of the most universally loved foods in the world. It has so many amazing flavors: it’s sweet, salty, smoky, savory, and rich. It’s also pure meat, so I decided to find the best recipe for vegan bacon crumbles. The goal was to find a plant-based recipe that had all the flavor and indulgence of bacon bits, that I could easily put together in my own kitchen.
This recipe does exactly that. It uses flaked coconut, which is rich, nutty, and has a fatty flavor. Tamari, liquid smoke , paprika, and maple syrup give the vegan bacon crumbles the traditional bacon flavor. This recipe is fun and easy to make, and only takes about 20 minutes. Plus, it’s gluten-free! Give this to a bacon lover in your life, and they might not even know that it’s not real bacon!
Notes on Ingredients
Here are the five ingredients that you need to make vegan bacon crumbles out of coconut. Check out the recipe card at the bottom of the page to find the exact amounts for each ingredient.
- Flaked coconut – Make sure to use unsweetened, un-toasted coconut for this recipe.
- Tamari
- Liquid smoke
- Maple syrup – You want to use 100% pure maple syrup for vegan bacon.
- Smoked paprika
What is Tamari?
Tamari is a sauce made from fermented soybeans. It is very similar to soy sauce, but usually uses no wheat, making it gluten-free (always check the label though, as some brands use a small amount of wheat). You can use soy sauce in this recipe if you’re not trying to make gluten-free vegan bacon crumbles.
How to Make Vegan Bacon Crumbles
Here’s how to make these super simple plant-based bacon bits. They only take 20 minutes!
- Prep. Preheat your oven to 350F, and line a baking sheet with parchment paper.
- Put the coconut in a bowl. Place the flaked coconut in a large mixing bowl.
- Mix the ingredients. In a smaller bowl, add the tamari, liquid smoke, maple syrup, and smoked paprika, and stir to combine. Pour the mixture over the coconut and mix until all the pieces of coconut are coated.
- Bake. Put the flaked coconut on the baking sheet and place in the oven. Bake for 12 minutes, then cool and eat!
Tips for Success
Here are some tricks and tips to use when making these coconut vegan bacon crumbles.
- Spread out the coconut. When baking these plant-based vegan crumbles, spread the coconut out across the baking sheet so that the pieces aren’t touching each other too much. If you crowd the shaved coconut, the bacon bits will be a little bit limp and soggy instead of crispy and crunchy.
- Watch for burning. This recipe can burn super easily, so keep an eye on it when it’s in the oven. Start checking on it before the 12 minutes are up, to make sure it’s not burning. If you notice that the vegan bacon is getting too dark, pull it out of the oven immediately.
- Have fun with seasonings. This recipe has just 5 ingredients, but you can add to it if you want. Bacon is a food that you can buy with a lot of different flavor options, so have fun seasoning your plant-based bacon the way you like it. You can add more or less of the listed ingredients, or add other flavors like garlic, pepper, and chilis.
How to Serve Vegan Bacon Crumbles
You can use these vegan bacon crumbles in any recipe that calls for bacon bits. However, my favorite way to use them is simply by putting them on top of a salad! Here are a few of my favorite recipes to add vegan bacon crumbles to.
- Vegan quiche muffins with sun-dried tomatoes and spinach
- Easy vegan caesar salad
- The best vegan potato salad
- Creamy garlic mushroom pasta
How to Store
You can store vegan bacon crumbles in an airtight bag or container in the fridge for up to a week. However, this recipe loses some of its texture when placed in the fridge.
Can I Freeze This Recipe?
Freezing is my preferred way to store vegan bacon crumbles. Put them in an airtight bag, get all the excess air out, and store them in the freezer for up to 3 months. They’ll thaw at room temperature very quickly.
Ingredients
- 2 cups unsweetened coconut flakes
- 2 tablespoons tamari sauce
- 1 tablespoon liquid smoke
- 1 tablespoon maple syrup
- ¼ tsp smoked paprika , for color
Instructions
- Preheat your oven to 350 ° F/175 ° C. Line a baking sheet with parchment paper or a silicone mat.
- Place the coconut flakes in a large bowl.
- Mix together the tamari, liquid smoke, maple syrup and paprika and pour over the coconut flakes. Toss gently to combine until all the coconut flakes are coated. Spread out evenly onto the baking sheet.
- Bake for 12 minutes.
- Remove from the oven and let cool completely.
Notes
- Inspired and adapted from hot for food .
- This recipe is vegan and gluten free. You can use liquid aminos if you don’t have tamari. The liquid smoke is crucial for the smokey flavor and the umami similar flavor of bacon.
- HOW TO STORE: Use immediately, or store them in a freezer safe zipped bag to store. This keeps them fresh and crisp, and thaws in seconds.
- JESSICA’S KEY TIP: These burn very easily, and I actually burnt my first batch! After 12 minutes, either take them out or keep your eye on them very closely. It will also help to turn the baking sheet halfway in the oven to ensure even baking.
These vegan bacon crumbs are smoky, crunchy, and salty, just like real bacon! They’re made out of coconut, take just 20 minutes to make, and are gluten-free.
Bacon is one of the most universally loved foods in the world. It has so many amazing flavors: it’s sweet, salty, smoky, savory, and rich. It’s also pure meat, so I decided to find the best recipe for vegan bacon crumbles. The goal was to find a plant-based recipe that had all the flavor and indulgence of bacon bits, that I could easily put together in my own kitchen.
This recipe does exactly that. It uses flaked coconut, which is rich, nutty, and has a fatty flavor. Tamari, liquid smoke , paprika, and maple syrup give the vegan bacon crumbles the traditional bacon flavor. This recipe is fun and easy to make, and only takes about 20 minutes. Plus, it’s gluten-free! Give this to a bacon lover in your life, and they might not even know that it’s not real bacon!
Notes on Ingredients
Here are the five ingredients that you need to make vegan bacon crumbles out of coconut. Check out the recipe card at the bottom of the page to find the exact amounts for each ingredient.
- Flaked coconut – Make sure to use unsweetened, un-toasted coconut for this recipe.
- Tamari
- Liquid smoke
- Maple syrup – You want to use 100% pure maple syrup for vegan bacon.
- Smoked paprika
What is Tamari?
Tamari is a sauce made from fermented soybeans. It is very similar to soy sauce, but usually uses no wheat, making it gluten-free (always check the label though, as some brands use a small amount of wheat). You can use soy sauce in this recipe if you’re not trying to make gluten-free vegan bacon crumbles.
How to Make Vegan Bacon Crumbles
Here’s how to make these super simple plant-based bacon bits. They only take 20 minutes!
- Prep. Preheat your oven to 350F, and line a baking sheet with parchment paper.
- Put the coconut in a bowl. Place the flaked coconut in a large mixing bowl.
- Mix the ingredients. In a smaller bowl, add the tamari, liquid smoke, maple syrup, and smoked paprika, and stir to combine. Pour the mixture over the coconut and mix until all the pieces of coconut are coated.
- Bake. Put the flaked coconut on the baking sheet and place in the oven. Bake for 12 minutes, then cool and eat!
Tips for Success
Here are some tricks and tips to use when making these coconut vegan bacon crumbles.
- Spread out the coconut. When baking these plant-based vegan crumbles, spread the coconut out across the baking sheet so that the pieces aren’t touching each other too much. If you crowd the shaved coconut, the bacon bits will be a little bit limp and soggy instead of crispy and crunchy.
- Watch for burning. This recipe can burn super easily, so keep an eye on it when it’s in the oven. Start checking on it before the 12 minutes are up, to make sure it’s not burning. If you notice that the vegan bacon is getting too dark, pull it out of the oven immediately.
- Have fun with seasonings. This recipe has just 5 ingredients, but you can add to it if you want. Bacon is a food that you can buy with a lot of different flavor options, so have fun seasoning your plant-based bacon the way you like it. You can add more or less of the listed ingredients, or add other flavors like garlic, pepper, and chilis.
How to Serve Vegan Bacon Crumbles
You can use these vegan bacon crumbles in any recipe that calls for bacon bits. However, my favorite way to use them is simply by putting them on top of a salad! Here are a few of my favorite recipes to add vegan bacon crumbles to.
- Vegan quiche muffins with sun-dried tomatoes and spinach
- Easy vegan caesar salad
- The best vegan potato salad
- Creamy garlic mushroom pasta
How to Store
You can store vegan bacon crumbles in an airtight bag or container in the fridge for up to a week. However, this recipe loses some of its texture when placed in the fridge.
Can I Freeze This Recipe?
Freezing is my preferred way to store vegan bacon crumbles. Put them in an airtight bag, get all the excess air out, and store them in the freezer for up to 3 months. They’ll thaw at room temperature very quickly.
Ingredients
- 2 cups unsweetened coconut flakes
- 2 tablespoons tamari sauce
- 1 tablespoon liquid smoke
- 1 tablespoon maple syrup
- ¼ tsp smoked paprika , for color
Instructions
- Preheat your oven to 350 ° F/175 ° C. Line a baking sheet with parchment paper or a silicone mat.
- Place the coconut flakes in a large bowl.
- Mix together the tamari, liquid smoke, maple syrup and paprika and pour over the coconut flakes. Toss gently to combine until all the coconut flakes are coated. Spread out evenly onto the baking sheet.
- Bake for 12 minutes.
- Remove from the oven and let cool completely.
Notes
- Inspired and adapted from hot for food .
- This recipe is vegan and gluten free. You can use liquid aminos if you don’t have tamari. The liquid smoke is crucial for the smokey flavor and the umami similar flavor of bacon.
- HOW TO STORE: Use immediately, or store them in a freezer safe zipped bag to store. This keeps them fresh and crisp, and thaws in seconds.
- JESSICA’S KEY TIP: These burn very easily, and I actually burnt my first batch! After 12 minutes, either take them out or keep your eye on them very closely. It will also help to turn the baking sheet halfway in the oven to ensure even baking.
Vegan Bacon Crumbles
Ingredients
- 2 cups unsweetened coconut flakes
- 2 tablespoons tamari sauce
- 1 tablespoon liquid smoke
- 1 tablespoon maple syrup
- ¼ tsp smoked paprika for color
Instructions
- Preheat your oven to 350 ° F/175 ° C. Line a baking sheet with parchment paper or a silicone mat.
- Place the coconut flakes in a large bowl.
- Mix together the tamari, liquid smoke, maple syrup and paprika and pour over the coconut flakes. Toss gently to combine until all the coconut flakes are coated. Spread out evenly onto the baking sheet.
- Bake for 12 minutes.
- Remove from the oven and let cool completely.
Notes
- Inspired and adapted from hot for food .
- This recipe is vegan and gluten free. You can use liquid aminos if you don’t have tamari. The liquid smoke is crucial for the smokey flavor and the umami similar flavor of bacon.
- HOW TO STORE: Use immediately, or store them in a freezer safe zipped bag to store. This keeps them fresh and crisp, and thaws in seconds.
- JESSICA’S KEY TIP: These burn very easily, and I actually burnt my first batch! After 12 minutes, either take them out or keep your eye on them very closely. It will also help to turn the baking sheet halfway in the oven to ensure even baking.
Nutrition
Vegan Bacon Crumbles https://jessicainthekitchen.com/make-coconut-bacon-vegan-bacon/ April 2, 2023
Make your favourite vegan pie recipe gluten-free with this easy gluten-free vegan pie crust! You only need 4 simple ingredients for the perfect, flaky pie crust.
If you’ve ever made a traditional pie crust before, you can make this gluten-free vegan pie crust. But if you haven’t made a pie crust before? Well, you can still make this gluten-free vegan pie crust. What I’m getting at is this: it’s easy .
The same little tricks that apply to a traditional pie crust apply to this vegan and gluten-free version. You want to start with very cold (vegan) butter and ice water; this will help you get that lovely flaky texture we all want in a pie crust. Mix everything together, roll it out to flatten all those bits of vegan butter (that’s how you get the flakiness!), and add all your favourite pie fillings.
Yep, we’re talking vegan pumpkin pie , vegan apple pie , and even vegan pecan pie . Basically, any pie filling you’d like, you can use with this homemade vegan gluten-free pie crust. Follow the recipe instructions regarding the crust prep—for example, some recipes may have you par-bake the crust before filling it, while others will have you simply fill the crust and then bake.
With this pie crust recipe, you can finally make a dessert that everyone can enjoy, whether they’re gluten-free, vegan, or have no dietary restrictions at all and just want to eat a delicious slice of pie!
Notes on Ingredients
Scroll down to the recipe card to find the ingredient quantities and recipe instructions.
- All-purpose gluten-free flour – You want to use a measure-for-measure gluten-free flour blend, not a single flour like almond or coconut. Gluten-free baking blends are formulated to work exactly like all-purpose flour in a recipe, which is important here.
- Sea salt
- Vegan butter – Use store-bought or homemade vegan butter .
- Ice cold water
Do I really need to use ice cold water when I make pie dough—can’t I just get it from the tap?
Yes, using ice cold water is important, and the cold water you get from the tap just won’t cut it. Ice cold water helps ensure that the vegan butter remains in small pieces and doesn’t melt completely into the mixture while you’re making your dough. This will help create a flaky crust!
To make ice water, measure out your tap water first and then put it in the freezer for 10 minutes to get it cold. Alternatively, you can place some ice cubes in a glass of water, let it sit for 5 minutes or so, then measure out the amount of water you’ll need.
How to Make Gluten-Free Vegan Pie Crust
Although this gluten-free vegan pie crust recipe is easy, do note that you’ll need to plan for two hours of chilling time. Give yourself enough time to make the crust and your pie recipe to make sure your pie is done when you need it!
Mix the first 3 ingredients. Place the flour, salt, and butter in a large bowl. Use a pastry cutter, fork, or your hands to blend everything together to form a course dough; you want little bits of vegan butter to remain in the mixture, rather than blending everything smooth.
Add the water. Start with 4 tablespoons and mix the water in with a wooden spoon. If the dough is too dry, add more water a tablespoon at a time, until the dough holds together but isn’t sticky.
Chill. Turn out the dough onto a piece of plastic wrap and pat it into a disk. Wrap it and chill for at least 2 hours or up to 2 days.
Roll out the crust. Let the dough sit at room temperature for 5 to 10 minutes. Then, unwrap the dough and set it on a piece of parchment paper lightly dusted with gluten-free flour. Use a rolling pin to roll the dough into a 12-inch circle.
Form the crust. Lightly flour a pie dish, then use the parchment paper to transfer the crust into the pan by inverting it into the dish. (If it doesn’t fall perfectly, just reform it with your fingers.)
Pre-bake, if needed. If your recipe calls for pre-baking the crust, prick the bottom with a fork, then drape the parchment paper over the crust and add pie weights. Bake according to the recipe instructions.
Tips for Success
With simple recipes like this gluten-free vegan pie crust, it’s all about technique. Here are some tips to help you get it right.
- Ensure all of your ingredients are cold. If needed, you can even place the vegan butter in the freezer for 10 to 20 minutes to make sure it’s cold enough that it won’t blend into the rest of the crust ingredients.
- Add more flour if needed. When you’re forming the dough into a disk, you can add a sprinkle of additional flour if it feels sticky. You can also add more water, but I recommend avoiding that if at all possible—only if the crust is very dry should you add more water.
- Roll it out on parchment paper. Seriously, this is so much easier than rolling the dough on a board and trying to pick it up to transfer it to the pie plate. Even after 3 years of owning a baking company, I still always use this method.
- Weigh down the parchment paper. Since the paper is likely to move as you roll the crust it, it may help to add some weight to the edges—cans of beans, thick cookbooks, things like that!
More Ways to Use Gluten-Free Vegan Pie Crust
You already know that you can use this recipe for all kinds of sweet pies, but don’t forget that it works for savoury pies too! Try it with my vegan pot pies .
You can also roll this gluten-free vegan pie crust into a rectangle, cut it into small pieces (either with a knife or cookie cutters) and make your own gluten-free vegan Pop-Tarts. Try filling them with your favourite jam.
How to Store
This gluten-free vegan pie crust can be kept in the fridge for up to 2 days before you use it.
Can This Recipe Be Frozen?
Yes! This gluten-free vegan pie crust can be kept in the freezer for up to 3 months. To freeze, wrap the disk of dough tightly in plastic wrap and place it in a freezer bag. When ready to use, thaw overnight in the fridge and then follow the recipe instructions to roll it out and form the crust.
More Gluten-Free Vegan Recipes
- Gluten-Free Vegan Puff Pastry
- Strawberry Banana Bread (Gluten Free + Vegan)
- Gluten Free Brownies (Vegan)
- Easy Vegan Almond Flour Pizza Crust (Gluten Free & Low Carb)
P.S. Here are some of the items I used to make this recipe if you’d like to use them too:
| WHAT YOU’LL NEED // SHOP MY FAVORITE INGREDIENTS & PREP PRODUCTS |
Ingredients
Gluten Free Vegan Pie Crust
- 1 ¼ cup all purpose GF flour mix , 6.5 oz/ 185 g (if your gluten free flour mix doesn’t have xanthan gum , add ¼ teaspoon per cup – add ¼ teaspoon for this recipe)
- ½ teaspoon sea salt
- 8 tablespoons vegan butter , solid and cold
- 4-6 tablespoons ice cold water
Instructions
Gluten Free Vegan Pie Crust
- Ensure all your ingredients are very cold. You want almost frozen butter that is hard.
- Add all the ingredients (you can mix the salt with the flour first) to a large bowl and using a pastry cutter, blend it all together. You could also use a fork or even your hands. You want everything blended together to form a coarse dough, where you can still see bits of butter that look like little pieces of coarse sand. Don’t overwork.
- Add the water slowly. Start at 4 tablespoons and mix with a wooden spoon. If the dough is too dry, add a tablespoon at a time until it’s a bit more pliable. The dough should come together and not be sticky.
- Shape the dough into a disk. Pay attention to see if it needs a bit more flour (a sprinkling) or water and add accordingly. I do not recommend adding more water than above.
- Wrap with saran wrap, and place in the fridge for two hours up to two days.
- When ready to use, set on the counter for about 5 to 10 minutes before rolling out.
- Set down some parchment paper, dust it lightly with GF flour, and begin to roll out crust. Since the parchment paper moves a lot, it may help to add some weight to the edges. Roll out into a 12 inch circle.
- Lightly flour your pie dish. Move the parchment paper with pie dough over the pie dish and begin to invert it into the dish. If it doesn’t fall perfectly, just reform with your fingers. Smooth out the bottom and edges. Ensure the pie is covering all of the pie dish, especially the bottom.
- Prick the bottom with a fork lightly, then add pie weights into a parchment paper onto pie crust. IF pre-baking, bake according to recipe’s instructions. Enjoy!
