“When I was a vegan and seemed to fraternize only with fellow plant eaters, one fact that got tossed around a lot was that Baco-Bits are vegan,” says Danny Seo in his book Naturally, Delicious - 100 Recipes for Healthy Eats that Make You Happy. “The reality is, everybody loves bacon, and we missed its salty, crunchy taste. This is my ode to bacon; who knew strips of coconut could be turned into a savory, protein-packed ‘fakin’ bacon’ treat?”

This Story Originally Appeared On sunset.com

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Recipe Summary test

Yield:
MAKES 6 WRAPS | 30 MINUTES
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Ingredients

FOR THE COCONUT “BACON”
FOR THE DRESSING
FOR THE SALAD

Directions

Instructions Checklist
  • Preheat oven to 325°. Toss together the coconut, tamari, and paprika*, and bake for 10 to 15 minutes, tossing every 5 minutes. Transfer to a cool baking sheet; the “bacon” bits will crisp as they cool.

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  • Make the dressing: Warm the oil* and add the mustard seeds. When the seeds begin to pop, carefully add the vinegar. Whisk in the maple syrup and mustard, and season with salt.

  • Divide and arrange spinach, squash, and red onion between 2 plates.

  • Drizzle dressing over spinach to wilt lightly, and sprinkle with coconut “bacon.”

Chef's Notes

* Editor’s notes: Use a rimmed baking sheet for toasting coconut. For dressing, use a medium saucepan and melt coconut oil over medium heat. As soon as first mustard seeds pop, turn off heat and carefully drizzle in vinegar.

Make ahead: The coconut bacon can be prepared up to 1 week in advance and refrigerated in an airtight container until ready to serve. To serve, re-crisp in a preheated 325° oven.

Nutrition Facts

326 calories; protein 3.6g; fat 24g; saturated fat 20g; carbohydrates 26g; fiber 5.2g; sodium 396mg.
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