This Meatless Monday serves up some vegetarian/vegan ‘bacon’. The essence of bacon, and perhaps why carnivores love it so much, is the combination of salty, smoky and sweet tastes contained in a crisp or slightly chewy vessel. Use the recipe found in the following post as the marinade.
Three items in the vegetarian pantry work well with this marinade: coconut, eggplant and tempeh.
The multitude of uses for coconut bacon are outlined in the post mentioned above. You can also make a savoury trail mix of almonds, coconut bacon and whole grain crackers for eating-on-the-go. Or sprinkle some on your pancakes with some maple syrup. Speaking of which…
I’m a Lumberjack (maple and coconut ‘bacon’ doughnuts)
Meatless Monday – Fettucine Coconara
Eggplant makes for a chewy texture. Clean 1 large eggplant and cut into slices of desired thickness. You can leave the skin on but I prefer to take mine off. Let the slices sit in the marinade at least one hour. Slightly oil a cast iron grill pan and lay the eggplant in it. Bake 10-12 minutes on each side (depending on thickness of your slices) in a preheated oven set to 350°F. Remove from oven. Once slightly cool, lay the slices on some whole grain bread with some tomato slices and avocado. Dress with a little bit of vegan mayo and mustard and voilà, you have yourself an EAT (eggplant, avocado, tomato) sandwich. For extra oomph, add some roasted red pepper slices and leafy greens.
Take one package of tempeh and slice into strips. You may need to double the marinade recipe to accommodate all of them. Prepare the same as the eggplant ‘bacon’. Another option is to pan fry them on the stove. This takes less time (a few minutes per side) as the tempeh doesn’t need to cook as long. Serve alongside scrambled tofu for breakfast, use in a sandwich for lunch or chop them up and add to a vegetarian/vegan Ceasar salad for dinner.
Do you have any suggestions of how you would serve coconut, eggplant or tempeh ‘bacon’?