“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?”
* 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.