Julie Hasson

Makin Bakin Bits

By

Joni Marie Newman  I am just a regular gal who loves to cook and bake…ESPECIALLY for friends and family.  Self taught, and still learning, I spend most of my spare time in the kitchen. You can visit Joni at her website Just The Food.

 

 

Fusion Food in the Vegan Kitchen The Best Veggie Burgers on the Planet Vegan Food Gifts 500 Vegan Recipes Hearty Vegan Meals for Monster Appetites

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Makin Bakin Bits

  • Author: Joni Marie Newman
  • Yield: 1 cup 1x
Print Recipe

Description

Joni Marie Newman loves a challenge, so when asked about hydrogenated fats in imitation bacon bits, she started on a quest to make the perfect vegan bacon bits. 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 on my own. Of course, buying a jar of Bac-os is still the easiest. But, if you are a smidge adventurous, try this.

Ingredients

Scale
  • 2 tablespoons liquid smoke
  • 1 scant cup water
  • 1 cup TVP granules
  • 1/4 teaspoon salt
  • A few drops red food coloring, optional
  • 3 tablespoons canola or other vegetable oil

Instructions

  1. To a measuring cup add the liquid smoke, then fill to get one cup water.
  2. In a microwave safe dish, mix together Liquid smoke mixture, TVP and salt.
  3. Cover tightly with plastic wrap and micro wave on high for 5-6 minutes.
  4. *Alternatively, bring the water to a boil, pour over TVP granules, mix in liquid smoke, cover and let stand for 10 minutes.
  5. Preheat a frying pan with the oil. Add reconstituted TVP to the pan and toss to make sure it all gets coated with oil. Pan fry until desired crispness. Stir them often. You don’t necessarily want to brown them, rather dry them out. Right around ten minutes. Allow to cool completely before transferring to an airtight container. Store in the refrigerator. Should last at least a week, but probably much longer. Makes about a cup.