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Learn how to make plant-based bacon from a handful of lentils and some seasonings! This vegan bacon is high in protein, soy-free, grain-free, oil-free, gluten-free and both cheap and easy to make.
Table of Contents
- Soy-Free Vegan Bacon
- Recipe Benefits
- Ingredients for the Lentil Bacon
- Step by Step Instructions
- Step One: Rinse the Lentils
- Step Two: Quick-Soak the Lentils
- Step Three: Blend the Lentils
- Step Four: Cook the Lentil Mixture
- Step Five: Pour Lentil Bacon Batter into Pan
- Step Six: Chill the Lentil Bacon Block
- Step Seven: Unmold and Slice the Vegan Bacon
- Step Eight: Cook The Lentil Bacon
- Step Nine: Eat!
- Taste & Texture of Vegan Bacon
- Crispy Bacon
- Serving Suggestions for Lentil Bacon
- Ingredient Options
- FAQ
- Related Posts
- Lentil Bacon (High Protein, Soy-Free) Recipe
Soy-Free Vegan Bacon
I love it when readers offer suggestion for new inspiration for posts. That is how this recipe came to pass. After posting my Lentil Gyros recipe last week, more than one reader (who made the gyros recipe) asked if it might be adapted to make bacon.
Yes!!! As soon as I read the comments, my scheming, followed by much testing, began.
Thanks TofuAnnie & Trina. Your wish was my command.
Here it is: Lentil Bacon.
Recipe Benefits
- High in protein (6 grams per serving–about 6 to 8 strips of bacon)
- High in fiber (7 grams per serving–about 6 to 8 strips of bacon)
- 96 calories per serving (about 6 to 8 strips of bacon)
- Soy-free
- Vegan (egg-free, dairy-free, no chicken, beef, or pork)
- Grain-free
- Gluten-free
- Oil-free
- Nut-free
- Seed-free
- No nutritional yeast
- Easy to make
- Frugal
Ingredients for the Lentil Bacon
The exact amounts of each ingredient are indicated in the recipe card at the end of the post. Toggle between US Customary (volume) and Metric (weights) for preferred measurement option.
- uncooked red lentils (see notes for using other lentil varieties)
- tomato paste (adds umami)
- coconut sugar (or maple syrup)
- liquid smoke
- onion powder
- garlic powder (or use 2 to 3 cloves garlic, peeled, in place of 1.25 tsp garlic powder)
- smoked paprika (a.k.a. pimenton; use sweet, not hot, variety)
- ground black pepper
- salt
Making the recipe also requires regular tap water. I provide a specific amount of salt in the recipe, but it is adjustable/optional depending on your needs and tastes.
Step by Step Instructions
Note that the complete directions are also in the recipe card below.
Step One: Rinse the Lentils
Place the red lentils in a colander or mesh sieve and rinse under cold water. This removes any dust or debris from the dried lentils.
Step Two: Quick-Soak the Lentils
Combine the red lentils and boiling water in a medium size, heat proof mixing bowl. Let stand for 15 to 20 minutes until the lentils are plump and the water has cooled (do not drain).
Step Three: Blend the Lentils
In a blender (high speed or regular), blend the lentil-water mixture, remaining 1.25 cups room temperature water, tomato paste, coconut sugar, liquid smoke, onion powder, salt, smoked paprika, garlic powder, and black pepper until completely smooth. Stop several times to scrape down the sides of the blender container.
Step Four: Cook the Lentil Mixture
Pour the red lentil mixture into a medium-size, heavy-bottomed saucepan.
Whisk over medium heat for 8 to 9 minutes until the mixture is VERY THICK, glossy and coats the bottom of the pan (turn heat down, as needed). The mixture will glob onto the whisk when it is lifted from the pan.
Step Five: Pour Lentil Bacon Batter into Pan
Scrape the batter into a 9×5 inch (22.5×12.5 cm) loaf pan (or similarly sized pan), smoothing the top.
The pan does not need to be oiled or sprayed with nonstick cooking spray. The bacon loaf will release (with ease) from the pan once set.
Step Six: Chill the Lentil Bacon Block
Refrigerate the lentil bacon block, uncovered, for at least 1.5 hours until completely cold and very firm (it will have the firmness of extra firm tofu).
Step Seven: Unmold and Slice the Vegan Bacon
When you are ready to cook the plant based bacon, run a dull knife around the edge of the pan before inverting the block onto a cutting board. Thinly slice into crosswise strips.
Step Eight: Cook The Lentil Bacon
Place the bacon strips in a large nonstick skillet (I use a ceramic nonstick). I “fry” the strips without oil, but you can also add a small amount of oil (e.g., a teaspoon or up to a tbsp of olive oil or avocado oil) to the skillet.
Pan fry over medium-high heat for 2 to 3 minutes until browned. Allow the bottom side to sear before turning (you should be able to move the strips, with a spatula, with ease).
Gently press down on the cooked side of each strip to further flatten the bacon (bonus: this also gives the bacon some streaks). Cook until the bottoms sides are browned. Repeat with remaining lentil bacon strips.
Step Nine: Eat!
Serve the vegan bacon while warm, or cool the lentil bacon on a wire rack (enjoy at room temperature, or rewarm later).
Taste & Texture of Vegan Bacon
The cooked lentil bacon strips are slightly crispy at the edges with a tender bite. The flavor is nuanced and akin to smoky bacon.
Crispy Bacon
If you eat oil, you can add a small amount of oil to the pan (or brush onto the strips) to achieve a crispier texture to the bacon strips.
Serving Suggestions for Lentil Bacon
- Breakfast or Brunch: Enjoy cooked slices of lentil bacon as part of your morning meal. Consider pairing it with one of my plant-based no-egg scrambles (e.g., Pumpkin Seed Scrambled Eggs or Easy 1-Ingredient Vegan Scramble).
- Sandwiches: Pile the cooked lentil bacon strips onto or into your favorite sandwich or wrap. Above is my favorite: an open face lentil bacon, arugula, sliced tomato, and melted vegan mozzarella sandwich.
- Snack or Appetizer: Enjoy strips of cooked lentil bacon as an anytime, high protein snack, or as an appetizer (for example, on a plant based charcuterie board).
- Salads: Add the cooked lentil bacon strips to a wide variety of salads for a flavorful, high protein boost.
Ingredient Options
- What Can I Use in Place of Coconut Sugar? You can use an equal amount of just about any sweetener you prefer in place of the coconut sugar. For example, maple syrup, brown sugar, cane sugar, agave nectar, or brown rice syrup. You can also use an equal amount of 1:1 sugar replacement of your choice (granulated or liquid).
- Can I Use Tan Lentils, Green Lentils, or Black Lentils? Yes! Use the same weight (135 grams). The color of the bacon will end up darker (it will depend on the color of the lentils), but the taste will be more or less the same.
- What Can I Use in Place of Salt? You can use coconut aminos, soy sauce, or tamari for the salt, or replace the room temperature water with vegetable broth.
- Can I Use Cooked Lentils in Place of Raw? No, that will not work.
FAQ
- Can I bake the lentil bacon strips? Yes! Arrange the strips on a parchment paper-lined baking sheet and bake in a preheated oven (400F/200C) for 6 minutes; turn over the strips with a spatula, flatten slightly with a spatula, and cook for 3 to 5 minutes longer until browned.
- How Should I Store the Lentil Bacon? Leave the prepared bacon block in the loaf pan, in the refrigerator/fridge, for up to five days. You can also cook the bacon strips, cool completely, and store in an airtight container in the refrigerator for up to 3 days. Briefly re-warm in a skillet, or serve cold.
- Can I Freeze the Lentil Bacon? Yes.
- Freeze before cooking the strips: unmold the lentil bacon block and place in an airtight container. Defrost in the refrigerator. Place the lentil bacon block between layers of paper towels to remove excess water (very gently press, as needed)
- Freeze the cooked strips: Cook the bacon strips as directed and cool completely. Store in an airtight container and freeze. Defrost in the refrigerator or microwave. Blot with paper towels to remove excess moisture.
Enjoy! Leave a comment if you give these a try, or tag me on instagram.
Related Posts
Lentil Bacon (High Protein, Soy-Free)
Equipment
- 1 9×5 inch loaf pan
- 1 large nonstick ceramic skillet
- 1 medium heavy saucepan
Ingredients
- 3/4 cup uncooked red lentils, (or other lentils; see notes)
- 1.5 cups boiling water
- 1.25 cups room temperature water
Seasonings
- 2 tablespoons tomato paste
- 1.5 tablespoons liquid smoke, (available where most spices are sold)
- 4 teaspoons coconut sugar, (see notes for options)
- 1.5 teaspoons onion powder
- 1 teaspoon salt, (adjustable, according to needs/tastes)
- 3/4 teaspoon smoked paprika, (dolce/sweet, not hot)
- 1/2 teaspoon garlic powder
- 1/8 teaspoon ground black pepper
Instructions
- Place the lentils in a colander or mesh sieve and rinse under cold water. This removes any dust or debris from the dried lentils.
- Combine the lentils and 1.5 cups boiling water in a heat proof bowl. Let stand for 15 to 20 minutes until the lentils are plump and the water has cooled (do not drain).
- In a blender (high speed or regular), blend the lentil-water mixture, remaining 1.25 cups room temperature water, tomato paste, coconut sugar, liquid smoke, onion powder, salt, smoked paprika, garlic powder, and black pepper until completely smooth. Stop several times to scrape down the sides of the blender container.
- Pour the lentil mixture into a medium-size, heavy-bottomed saucepan. Whisk over medium heat for 8 to 9 minutes until the mixture is VERY THICK, glossy and globs onto the whisk when it is lifted from the pan (turn heat down to medium, as needed).
- Scrape the mixture into an 9×5-inch (22.5×12.5 cm) loaf pan, smoothing the top (the pan does not need to be oiled).
- Refrigerate the bacon block, uncovered, for at least 90 minutes until completely cooled and very firm. (Alternatively, leave the bacon block in the refrigerator for up to 5 days until ready to use.)
Cook & Serve the Bacon
- When ready to cook, run a dull knife around the edge of the dish; invert the tofu onto a cutting board. Slice the tofu gyros crosswise into thin strips.
- Place the strips in a large nonstick skillet (I use a ceramic nonstick). I "fry" the strips without oil, but you can also add a small amount of oil to the skillet. Cook over medium-high heat for 2 to 3 minutes until browned (you should be able to move the strips, with a spatula, with ease, before turning).
- After turning the bacon, gently press down on the cooked side of each strip to further flatten the bacon (bonus: this also gives the bacon some streaks). Cook until the bottoms sides are browned. Repeat with remaining lentil bacon strips.
- Serve the vegan bacon while warm, or cool the lentil bacon on a wire rack (enjoy at room temperature, or rewarm later).
Video
Notes
-
- Storing the Lentil Bacon: Leave the prepared bacon block in the loaf pan, in the refrigerator/fridge, for up to five days. You can also cook the bacon strips, cool completely, and store in an airtight container in the refrigerator for up to 3 days. Briefly re-warm in a skillet, or serve cold.
-
- Freezing:
-
- Freeze before cooking the strips: unmold the lentil bacon block and place in an airtight container. Defrost in the refrigerator. Place the lentil bacon block between layers of paper towels to remove excess water (very gently press, as needed)
-
- Freeze the cooked strips: Cook the bacon strips as directed and cool completely. Store in an airtight container and freeze. Defrost in the refrigerator or microwave. Blot with paper towels to remove excess moisture.
-
- Freezing:
Nutrition
Hi, this recipe looks amazing and i wanna try it out, but i only have red split lentils. Will that work?
Hi Kate! Yes, definitely, that’s what I use in the recipe :). Almost all red lentils sold in the the US are split. Apologies for any confusion:)
I suspect I added too much water & stopped whisking too early this time around. The mixture is almost twice the size it was the last time I made this. Is there a way to save it if it’s too soft to cut & fry? My arms could not handle whisking it anymore so I put it in the fridge hoping for the best. Is there any way of saving this? Or another way I can use it so I don’t waste it? Pls help
Hi Mels! You can definitely warm it back up (slowly, and cook the mixture further, so that more water evaporates and you end up with the right texture. You could also freeze the mixture; then when you defrost, you can more easily drain off the extra liquid before cooking it longer. That would take less time (which is always my preferred way 😉, if possible).
HI Camilla,
I do not want to use liquid smoke. I see you already answered the substitution question.
If I was to double the smoked paprika amount then would I still get a really good flavor?
Anything else that I could do other than using smoked salt?
Thank you 🙂
Hi Alina,
I think doubling the smoked paprika would give a good smoky flavor. You can go ahead and taste the lentil mixture before chilling, and stir int extra, as desired (the lentils will be fully cooked at that point). Just be sure to use sweet (dolce) smoked paprika unless you like things hot :). Cumin adds some smokiness, but that takes the flavor profile in a slightly differnt direction. A delicious one, but different. I cannot think of another option. If someone else comes up with one, please share!
Brilliant !!!
Thanks Dominique!
Hi Camilla,
Can the liquid smoke be substituted with something else?
I’m blown away by all of your recipes and so excited to try all of them!
Thank you!
Hi Thelma! Yes, definitely! You can leave it out altogether. The smoked paprika adds subtle smokiness, but you can definitely add more (I usually add TWICE the amount of smoked paprika because I love the flavor). One other option: smoked salt. It is ridiculously delicious on so many foods if you like smoky flavor. The salt is smoked over wood fires and comes in varieties like hickory or mesquite. I used to have to mail order it, but now my local supermarket (in small-ish Texas town) carries it (in the spice section). You can replace the salt with an equal amount of smoked salt. Cheers 🙂
Hi, Camilla. I was super skeptical about this recipe, usually veggie bacon from the store tastes like play dough…..but oh my gosh I am glad I tried this…..it was so good, the flavor was smokey but sweet and like you said crispy on the edges, but a soft bite in the middle….it was so good. I would give this bacon 100 stars if I could. I will be making this often. Thank you for such a great healthy recipe. 🙂 …I also love your lentil tofu…it is so much better than soy tofu, I tried the split pea one also and it turned out perfect…I just didn’t like that one as much as the lentil one, I think it was too earthy for me but the recipe turned out well. Also I listened to your advice about letting the bacon sear, and it would release when ready…and you were 100% right, I would have tried to flip too soon, haha. Anyways thank you for all the work you do coming up with creative healthy recipes….much appreciated. 🙂
Christine! Yay and hooray, I am sooo glad you gave the bacon a try, and like it so much! Extra yay for letting the bacon sear for easier turning 🙂 So happy that the legume tofus and bacon are working for you. Thank you so very much for letting me know, you made my day. 🙂
This recipe is such a revelation! It is so simple and so delicious. I’ve made it a few times now and love it. Tastes very much like meat. Thank you!
Lisa, that’s so greta to hear! I am so glad you ried and liked the recipe 🙂
This is very good and comes out just like the pics. Splurge and use some oil, people. A teaspoon makes the strips crispy and caramelized at the sides.
Thank you, Margot, happy to know you like the recipe :).
I love this! I make your lentil tofu regularly so the process was familiar already. I’ve never tried to make “bacon” or bought meatless bacon, so I cannot compare it to those, but I love how this tastes. It makes the best sandwiches. I made it without oil for the first batch of slices (nonstick pan, definitely). I like it fine, but using a tiny bit of oil (I used avocado oil), as you suggest, makes all of the difference for both crisp edges and enhancing the flavor IMHO.
I crumbled the last 1/3 of the batch and sautéed to make “bacon bits” for a salad (massaged lacinato kale, avacado, Medjool dates). Probably the best salad I’ve ever eaten, and I made it myself! The “bacon” tied it together!
Gigi, that salad! WOW! Thank you so much for such a detailed review, for sharing your salad creation, and for your ti[ to make “bacon bits.”
Yum! Love this , it is beyond!
Yay, so glad you like it, Mariah!
Camilla, yep, that’s the taste and smell I remember. Thank you sooooo much! I love it. Good protein and flavorful. You are outstanding!
TofuAnnie! I owe you mucho thanks for inspiring me. You are too kind with your praise, but thank you so very much 😍
This looked so good and so promising. I really wanted to love it. But it was a total mess. I went exactly by the recipe and it sliced beautifully. But when I tried to turn them, they didn’t hold together. Just a pile of mush. I went ahead and brown it and used it in a sandwich. It tasted fine. But I really wanted a bacon substitute. Like the photos.
Hi Trena,
I am so sorry that the recipe was a disappointment. I hope you will give it another try, because I can guess what went wrong. Given that you said the block sliced so well, the following may be where things went wrong: (1) Nonstick pan: First, I want to make sure that you are using a nonstick pan. It is essential. If the pan was originally nonstick, but now has lost some of of its nonstick qualities, you could have some issues); (2) Sear before turning: This is where things most likely went wrong: you need to be sure that the bottom side of the strip of “bacon” has seared off (browned) before flipping. This is true for cooking proteins in general. Nudge the spatula underneath–if the strip is sticking, you need to continue cooking, or it will tear/fall apart (it sounds like this is what happened to you. You cannot force the strips away from the pan or they will break apart). Once the bottom side is seared off, the strips will move with ease (again, still critical that it is a nonstick pan). Flip over and do the same on the other side. Press down with the spatula to flatten the strip slightly. I hope you will give it another go!
Thank you for your suggestions! I did give it another try using my panini grill with the flat sides. Nonstick. It’s newer than the other pan I had used and it worked like a charm. This recipe is a “keeper!” Delicious!!!!!!!
Trena, I just did a backflip (ok, in my head 😂) because I am so happy to read that you gave it another try! It’s so disheartening when a recipe doesn’t work, so GO YOU for giving it another go! So happy you like it 🌻🌈
I cooked these up this morning, I had hard time tasting, my taster is is suffering from the flu, however, my husband said, It’s pretty good! We had with your peptic egg and some toast. I did add some e veggies to the eggs. Over a yummy and satisfying breakfast.
Thank you for all you great recipes!
Trina
Hello Camille. I have been sick with the dreaded flu, I seem to get every three years. But I a, back and made this lentil bacon. It smells wonderful and I can’t wait til tomorrow to fry some up and have with your Pepita eggs!
Thank you thank you for hearing us and so quickly you made this recipe!
Trina
Delicious! I served it on toast covered with ‘yolky’ sauce and it was wonderful. Thank you for another simple, frugal and healthy recipe. I’ll be making it regularly for weekend breakfasts.
So glad it was a success, Nicola! That sounds super delicious 🙂
Hi, i can not have tomato paste,no tomato products…can i use somethong else, maybe like coconut aminos in place of it??
Very anxious to try this recipe!
Hi Teri! You could use an equal amount of roasted red peppers in place of the tomato paste. The tomato paste adds umami to the recipe, so other ideas include adding a bit of nutritional yeast or miso (I like chickpea miso, to avoid soy, but if you eat some soy, regular miso). The bacon will be slightly less red/orange with the latter options, but still pink from the lentils and paprika 🙂
This looks fantastic! Thank you
Thanks, Susan, I hope you like it!
Camilla, you are on a roll! I have a backlog of your recipes I want to try!
This bacon looks so delicious…I am adding it to my list.
I am glad you are so creative and also love a challenge!
Thank you!
Thanks so much for your continuing enthusiasm and support, June–I appreciate it so much! Enjoy 🙂
My rating has to be neutral because I have not made this yet, I think it sounds delicious and will do soon. I have a question about the sugar. Is there a substitute for coconut sugar? I have monk fruit allulose blend or just straight monk fruit. Will that work?
Hi Sharon,
I have some substitutions listed in the notes. You are welcome to use just about any other sweetener you prefer, including sugar-free alternatives (like the ones you mention). Look carefully on the box of your sweetener product to see if it is a 1:1 replacement for sugar (if not, adjust the amount you use to sub according to the particular sweetening product to equal 4 teaspoons of sugar).Cheers.