Friday, September 14, 2007

Makin' Bakin

I love a challenge, so when asked about the hydrogenated fats in imitation bacon bits, I started on a quest. I normally don't buy premade meat analogs anyway, so why not figure out how to make these little bits of bacon-y goodness.

Of course, buying a jar of Bac-os is still the easiest.

Second easiest: Smart Bacon. Prepare as directed on the package, let cool and crumble.

But wait, that's still buying a premade meat analog?!? Well, at least there are no pesky hydrogenated fats...

Now, if you are a smidge adventurous, try this:

Imitation Bakin Bits
1/4 cup dry TVP granules
1/4 cup water
1/4 tsp liquid smoke
1/8 tsp salt
a few drops of vegan red food coloring (optional)

Mix together the water, liquid smoke, salt and food coloring. In a microwave safe dish, add it to the TVP and mix together. Cover with plastic wrap and cook for 2-3 minutes. In a dry pan, on medium high heat, place the reconstituted bits in a single layer and "toast" until the moisture is gone, constantly moving the bits around so they don't burn. Use as you would any imitation bacon bit.


Steffi said...

I'd love to make the TVP bacon, but no liquid smoke round here. do you think tamari would make a good substitute?

Joni Marie Newman said...

probably not, sorry. i think you will just end up with salty bits.

Anonymous said...

*worships you*

Anonymous said...

I just made them ["sans" food coloring] and I reiterate the worshiping bit. :)
[I managed to burn my finger when removing the bowl from the microwave though. hooray for being wide awake now!]

Anonymous said...

Great idea, but do you have any recommendations for a particular kind/brand of liquid smoke? Where I live (Washington state) there are almost a dozen!

Joni Marie Newman said...

aspirant...i think any brand would work, honestly, i usually buy the chapest one i see. i have "Wright's All Natural Hickory Smoke" in the fridge right now, but I recently found a brand called "Figaro" at the 99cent store so I bought a bottle! I would just use whatever your favorite flavor is, since you only need a smidge, you'll have a lot leftover and you'll be able to use it for lots of other stuff too!

2012 Copyright/Permissions/Disclaimers

All recipes written by me, Joni Marie Newman, unless otherwise noted. Please feel free to refer to or link back to any of my recipes, but please ask for permission, and remember to give credit when reprinting recipes in their entirety. I do provide links to affiliate programs (such as Amazon) in which I receive a small commission for items purchased. I do not provide paid reviews. All reviews done on products or books are of my own unsolicited opinion. On occasion I may receive a book or product to review. I will note when this is the case, but rest assured, it will not affect the authenticity of my review. Thanks!--Joni