This vegan mushroom bacon recipe doesn’t use any liquid smoke, and it’s perfect on top of creamy, dreamy, Cheesy Vegan Stove Top Grits.
I will confess it: I am a vegan bacon fan. Basically any kind of vegan bacon is the secret key to my heart. Packaged or made-from-scratch – it doesn’t matter. That crispy, smoky, greasy, salty goodness can not be beat in my book.
The recipe below is adapted from the Olives for Dinner shiitake bacon recipe, which calls for liquid smoke. I even almost picked up liquid smoke to make her recipe and call it a day, but I didn’t want to buy a whole bottle just for one recipe. Instead, I decided to adapt it to use a spice that I’d be more likely to reach for again and again.
Chipotle chili powder felt like the right way to replace the liquid smoke, and the result was a smoky, slightly spicy bacon that’s perfect on top of these simple, creamy “cheese” grits.
Homemade Vegan Mushroom Bacon with Cheesy Stove Top Grits
This vegan mushroom bacon recipe doesn't use any liquid smoke, and it's perfect on top of creamy, dreamy, Cheesy Stove Top Grits.
For the Vegan Bacon
- 2 tablespoons refined coconut oil (Don't use unrefined, unless you want your bacon to taste like coconut.)
- 2 cups shiitake mushrooms sliced into strips
- 1/4 teaspoon mild chipotle chili powder
- 1/4 teaspoon salt
For the Cheesy Stove Top Grits
- 2 tablespoons refined coconut oil
- 2 cloves garlic minced
- water to make 2 servings of grits, according to your package directions
- grits to make 2 servings of grits, according to your package directions
- 1/4 cup nutritional yeast
- 1 teaspoon apple cider vinegar
- diced tomato and green onions for topping
Make the Vegan Bacon
Heat the oil in a skillet on medium high, then add the mushrooms, chili powder, and salt. Saute, stirring constantly, until the mushrooms turn crispy.
Turn them out onto a plate lined with a clean kitchen towel or a paper towel to drain while you make your grits.
Make the Cheesy Stove Top Grits
In a small saucepan, heat the coconut oil on medium high. Add the garlic and saute until it starts to turn golden brown.
Add the water, and bring to a boil, then toss in the grits, nutritional yeast, and vinegar. Reduce the heat to low and cook, stirring, until the grits are done, adding water by the tablespoon if the grits get too thick too fast. How long this takes and how much water you need depends on the grits you’re using. I used Arrowhead Mills Yellow Corn Grits, and it took about 5 minutes.
Top with your vegan bacon and a little diced tomato and scallion.