Lentil Bacon (High Protein, Soy-Free)

5 from 11 votes

Lentil Bacon (High Protein, Soy-Free)

Learn how to make plant-based bacon from lentils and a handful of seasonings! This vegan bacon is high in protein, soy-free, grain-free, oil-free, gluten-free and both cheap and easy to make.

Prep Time3

Cook Time12

Additional Time1 30

Total Time1 11

Course: Plant-Based Meat

Cuisine: American

Keyword: diy soy-free tofu, diy tofu, easy plant-based meat recipe, lentil tofu, lentils, meat alternative, plant based bacon, plant based meat without soy, plant-based meat, red lentil meat, red lentils, soy-free lentil tofu, soy-free plant-based meat, soy-free tofu, soy-free vegan meat, vegan bacon, vegan lentil meat, vegan meat, vegan meat without soy, vegan soy-free tofu, wfpb, wfpbno, what to make with red lentils

Servings: servings

Author: Camilla Saulsbury

Equipment

1 9x5 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

US Customary - Metric

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 9x5-inch (22.5x12.5 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.

Other Lentil Options: Use the same weight (135 grams) of other varieties (tan, black, green) in place of the red lentils. 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.

Coconut Sugar Alternatives: 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).

Baking the Bacon: 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.

Nutrition