If you miss the chew and crunch of bacon, this recipe will make your heart and stomach very, very happy. Made with healthy beans and oats and deep smoky flavor, you’ll want to put this on everything!
- 1/2 cup dried adzuki beans
- 1/3 cup steel-cut oats
- 3 Tbsp. maple syrup
- 2 Tbsp. liquid aminos
- 2 Tbsp. psyllium husks
- 1 1/2 Tbsp. liquid smoke
- 1 1/2 Tbsp. nutritional yeast
- 1 Tbsp. tomato paste
- 1 1/2 tsp. smoked paprika
- 1 tsp. onion powder
- 1 tsp. garlic powder
- 1/2 tsp. poultry seasoning or rubbed sage
- 1/2 tsp. thyme leaves
- 1/2 tsp. ground black pepper
- 1/2 tsp. hickory smoke powder, optional
- 2 garlic cloves, roughly chopped
- Preheat the oven to 400-degrees F and line a half sheet baking/cookie pan with parchment.
- Soak adzuki beans overnight. Drain, rinse, and place in a small saucepan with the steel-cut oats.
- Cover with water. Bring to a boil, then turn down the heat and cook for 10-12 minutes. The beans should have some bite to them. You want some texture, not moosh. Drain and let cool for a few minutes.
- Add the bean and oat mixture along with all of the remaining ingredients to a food processor. Pulse a few times, scrape the sides, and pulse again. You don’t want a uniform mash; leave some pieces of bean. This gives the bacon some bite.
- Scrape the mixture out of the food processor and onto the prepared pan. Pat the mixture as close to the pan’s edges as you can, trying to create and even layer throughout. You can moisten your hands to prevent sticking.
- Bake for about 25 minutes. Bacon will pull back from the edges of the pan a bit. Allow to cool before cutting into strips. Lightly brown the slices in a dry skillet on medium-low heat before serving.
If you prefer a thicker “slice,” don’t pat the mixture to the pan’s edges.
Keywords: vegan bacon, bean bacon, adzuki beans, steel-cut oats, easy, quick, smoky, breakfast, brunch, BLT, tofu scramble