The Edgy Veg

Eggplant bacon recipe

Let’s face it, bacon is just one of those things that recovering omnivore’s will never get over. It’s like the girl that got away, the one drink that leads to 5 and crack after rehab, it’s always on your mind. It smells great and because of it’s sweet, but salty, crunchy and greasy goodness that seems to make every dish better. UNLESS you are vegan.

Well pals, I think I’ve got it. Yes, I have the answer, a vegan bacon that isn’t a complete disappointment. The best way to make this is with a dehydrator, but an oven works too, but not as well. Either way, you are probably getting as close as you can, to real bacon taste and texture. Juuuust try it!

Vegan Eggplant Bacon Recipe
Prep time
Cook time
Total time
This vegan bacon recipe uses Eggplant, but you can also use tempeh if you have it. The secret is in the marinade--we used liquid smoke to give it that bacon flavor. I prefer the bacon dehydrated and raw, but Excalibur dehydrators are quite expensive and we don't all have them, so I concentrated on frying and baking here.
Recipe type: Vegetarian Basics
Cuisine: American
  • 2 eggplants
  • 4 tbsp tamari or coconut aminos
  • ½ tsp liquid smoke
  • 4 Tbsp maple syrup
  • 1-2 chipotles (dried or with adobo)
  • 3-4 Tbsp olive oil
  • 3 Tbsp apple cider vinegar
  • 3 tsp smoked paprika
  • 1 tsp salt
  • Pinch black pepper
  1. Soak dried chipotles in ½ cup of warm water until soft. If you have chipotles in adobo sauce, skip this step. In a blender combine all of the ingredients except the eggplant and blend until well combined. This will be your marinade for both versions of this recipe.
  1. Using a mandolin, slice eggplant lengthwise into thin strips.
  1. Preheat oven to 425F. Coat eggplant in a little bit of oil. Line a baking sheet with parchment paper and lay the eggplant pieces on.
  2. Bake for about 7 minutes, flip and bake for another 4-5 minutes on the other side, until they begin to brown.
  3. Remove the tray and let cool. Change the temperature of your oven to 350F.
  4. Dip the eggplant into your marinade mixture. Place them back on the tray and bake for another 3-5 minutes until crispy.
  1. In a large bowl, pour the marinade over the eggplant bacon slices. Toss to coat each slice in the mixture, and allow these to marinate for 30 – 60 minutes. Spread out your bacon slices on a Teflex-lined dehydrator tray. They should be lined in single layers. Dehydrate at 115F for 10-14 hours. Or until they meet your desired crispiness.


eggplant bacon recipe


vegan bacon recipe

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  • Thanks so much for creating this wonderful marinade. I’m addicted to it. I’ve finally came up with a way to use it with tofu. Check it out….

    I’ve been having fun thinking of all the different ways I can use your marinade in recipes. I’ll be sure to share them with you when I post them onto my blog! You can even make Chipotle Maple Bacon Seasoned Mayo with the marinade….

    1/4 cup vegan mayo
    1 Tbsp Chipotle Maple Bacon Marinade

    Mix together and voila!

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  • I feel the same as conniefletch the flavor was GREAT!!!!! I had hard time getting all the eggplant pieces to go crispy. My guy loved it and he is not one to give compliments. I think I am going to try to make this with potatoes instead of eggplant. Of course I’ll have to cook them longer to get them crispy….I’ll call them Crispy Potato Bacon. I’ll let you know how they turn out.

    • conniefletch says:

      I have started baking for 5 minutes or so on each side, and then finishing them off in the dehydrator. They come out perfect!!!! How did the Crispy Potato Bacon come out?

  • conniefletch says:

    The flavor is absolutely wonderful.. I followed the directions for baking on the video, which is different than the written directions. I’m having difficulty to get the slices to crisp up….any ideas? Do the written directions have a better outcome?

  • uglicoyote says:

    Reblogged this on Vegan Coyote.


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