Guilt Free Bacon (Trumpet Mushrooms – Vegan)

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When people think about veganism they think lentils, grains and Birkenstocks but vegan cooking is really all about imagination and innovation. It’s about taking the humble healthy vegetable and creating something new that you would never logically associate with it, a new flavour profile – a new way of looking at something all together

‘Logic will take you from A to B, imagination will take you everywhere’ – Einstein

This is the greatest invention since sliced bread or for those who are gluten free or Paleo, the greatest invention full stop. It is so good that it defies logic that it is not offered as an option in every café/diner

I welcome ridicule from die-hard meat eaters by saying this, but I actually prefer it to bacon. It tastes indulgent and fatty without any actual fat and the sweet, savoury combination adds my favorite umami twist. Mr B likes the smokiness from the paprika and I sometimes add red pepper for him too

Ingredients

  • 2 large trumpet mushrooms
  • 2 tbsp. coconut sugar
  • 2 tbsp. olive oil
  • ½ tsp. smoked salt
  • ½ tsp. smoked paprika
  • 1 tsp. pepper

Method

  • Preheat the oven to 350F
  • Lightly grease a rimmed baking sheet or use a silicon mat
  • In a small bowl, combine the sugar, smoked salt, smoked paprika and black pepper
  • Place the sliced mushrooms in a large mixing bowl
  • Drizzle with oil and mix well to combine
  • Use hands to massage into the mushrooms and make sue they are well coated
  • Arrange the mushrooms on the baking tray/mat, leaving a little space between them
  • Bake for c. 15 minutes, flip using a spatula and let bake for another 15 minutes
  • Let cool for at least 10 minutes (this will also crisp the mushrooms)
  • Eat on its on or serve with…literally anything

 

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