Coconut bacon takes vegan kitchens by storm

Coconut bacon

Everything really is better with coconut bacon. (Stephen Hui)

A year ago, it seemed like everyone had a soccattata in the oven. These days, we’re all about coconut bacon.

For the past several months, I’ve heard so much about this plant-based alternative to cured pig meat. Indeed, it was the talk of this year’s Vancouver Vegan Prom. Kitsilano’s Edible Flours (2280 West Broadway) is even using it in cupcakes and donuts.

In early April, I finally tried coconut bacon for the first time. It turns out the fuss is warranted. This stuff is so, uh, bacony. Since then, I’ve enjoyed it in sandwiches, on salads, and by the handful.

My partner made this batch for a vegan potluck that we hosted. The ingredients included liquid smoke and soy sauce. She used the coconut bacon recipe on the prom website. It’s adapted from a recipe posted by The Vegan Cookbook Aficionado.

What’s next? I hear eggplant bacon is delicious too.

8 thoughts on “Coconut bacon takes vegan kitchens by storm

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