Learn how to make Vegan Coconut Bacon Without Liquid Smoke in this easy-to-follow recipe!
I originally posted this recipe back in 2015, with a vegan cobb salad recipe. Today I’m reposting the master recipe with updated photos to show how you can make vegan coconut bacon without liquid smoke!
I stopped eating red meat when I was 8, and I went mostly vegetarian when I was 13. It’s never been hard for me to give up meat because I don’t care for the taste. But the one thing that I did kind of miss was bacon. Going out for breakfast with my friends, I’d smell the bacon from the kitchen and wish I could have it (even though I didn’t!). So when I adopted a mostly plant-based diet, figuring out a bacon alternative was high on my list!
When I first started looking into coconut bacon recipes, almost all of them called for liquid smoke. I bought a bottle of it and tried making a few popular recipes. But the taste honestly made me gag – it was aggressive, off-putting, and tasted like I had inhaled ash from a fire. So I set out to create the perfect vegan coconut bacon WITHOUT liquid smoke – and after months (yes, it took me that long) of testing, I succeeded at my mission!
I’m not going to lie, this coconut bacon doesn’t taste exactly like bacon. But it’s savory, filled with umami, and addictingly crunchy. The marinade that gives it the flavor is top notch (if I do say so myself). This coconut bacon is perfect for making vegan BLTs, or even in a vegetarian breakfast salad!
I hope you love this recipe! If you try it, be sure to tag me on Instagram with your photo using the hashtag #wellandfull :)
Recipes that use Vegan Coconut Bacon Without Liquid Smoke:
Vegan Coconut Bacon Without Liquid Smoke
This vegan coconut bacon without liquid smoke is savory, crunchy, a little spicy, and totally addicting! Perfect for BLTs, cobb salad, or breakfast bowls!
- 2 Cups Coconut Flakes
- 2 Tbs Extra Virgin Olive Oil
- 2 1/2 Tbs Tamari or Soy Sauce
- 1 1/2 Tbs Sriracha
- 2 Tsp Maple Syrup
- 1 Tsp Smoked Paprika
Preheat your oven to 350 degrees F.
In a bowl, combine coconut flakes with all other ingredients. Let the coconut flakes marinate for about 10 minutes.
Place the coconut flakes on a baking sheet lined with parchment paper (do NOT skip the parchment paper - it will stick otherwise). Try to evenly space out the coconut flakes so that there is as little overlap as possible.
Once the oven is at 350 degrees, bake the coconut bacon for 5 minutes.
After 5 minutes, take the coconut bacon out and stir again. Once the coconut is evenly spaced out again, bake for another 2 minutes.
Repeat the previous step IN TWO MINUTE INTERVALS, taking the coconut bacon out and stirring every time. BE CAREFUL, it can go from perfectly cooked to burnt in little time!
Towards the end of the cooking time, check your coconut bacon in 30-40 second intervals to ensure that it doesn't burn!
In total, your coconut should bake for anywhere between 10-15 minutes (including the first 5 minute bake). However, this time may vary based on your oven.
When the coconut bacon is done, it is slightly blacked on the edges but not burnt. See photos for reference. Let the coconut bacon cool completely (it will continue crisping as it cools on the baking sheet).
Use the coconut bacon immediately, or store in a glass jar on your countertop (do not refrigerate - it can become soggy) for 2-3 days.
For this recipe, you want large coconut flakes, NOT shredded coconut.
If you make this recipe and post it on Instagram, be sure to tag me @wellandfull and #wellandfull so I can see! I love seeing your takes on my recipes :)