Banana Peel "Bacon" (Vegan)
Here’s a solid, tasty recipe for banana peel "bacon" — crispy, smoky, and surprisingly satisfying when done right.
Ingredients
- 2 ripe banana peels yellow, slightly spotty – not green or black
- 1 tbsp soy sauce or tamari
- 1 tsp maple syrup
- ½ tsp smoked paprika
- ½ tsp garlic powder
- 1 tsp olive oil plus more for frying
- Optional: a dash of liquid smoke or a pinch of chili flakes
Instructions
- Eat the bananas 😊 and cut off both ends of each peel.
- Use a spoon to gently scrape out the inner soft fibrous layer (the white bit). This improves the texture and helps them crisp up.
- Slice the peels into long bacon-like strips.
Marinate:
- In a bowl, mix all the marinade ingredients.
- Add the banana peels and coat well.
- Let sit for 15–30 minutes, or up to a few hours for deeper flavour, or keep for 24 hours in a sealed container in the fridge.
Pan fry method
- Heat a bit of oil in a non-stick or cast iron pan.
- Fry the strips for 1–2 minutes per side until crisp and browned.
- Drain on paper towel and serve.
Air fryer method:
- Cook at 180°C (350°F) for 6–8 minutes, flipping halfway through.
Nutrition
Serving: 100gCalories: 163kcalCarbohydrates: 37gProtein: 4gFat: 5gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gSodium: 1008mgPotassium: 395mgFiber: 6gSugar: 5gVitamin A: 493IUVitamin C: 0.03mgCalcium: 15mgIron: 1mg
Tried this recipe?Let us know how it was!
Smoky Chickpea Based Bacon
Crispy, smoky, salty—and totally plant-powered. This layered vegan bacon is perfect in sandwiches, breakfasts, or anywhere you used to eat the original thing.
Ingredients
Red layer: Smoky and Bold
- 1 400g tin chickpeas, drained
- 1 tbsp beetroot powder for colour
- 80 g vital wheat gluten
- 1 tsp smoked paprika optional but adds depth
- salt & pepper to taste
White Layer: Umami & Savoury
- 1 tin 400g chickpeas, drained
- 1 tbsp white miso paste
- 80 g vital wheat gluten
- 1 tsp garlic powder optional
- salt & pepper to taste
To Cook
- neutral oil for frying
- optional: maple syrup or soy sauce for brushing
Instructions
Make the Doughs
- For each layer, blend the chickpeas with flavourings until smooth.
- Mix in the vital wheat gluten and knead for 3–5 minutes until elastic.
- You should have two doughs: one red, one white.
Layer & Press
- Roll out each dough thinly into rectangles.
- Layer red and white alternately (3–4 layers), pressing them gently together.
- Wrap and chill for at least 30 minutes to firm up (or freeze briefly if you're in a rush).
Slice & Cook
- Slice thin strips from the block (as thick or thin as you like).
- Lightly brush with oil (and optionally soy sauce or maple for caramelisation).
- Fry in a hot non-stick pan for 1–2 minutes per side, until crispy and golden.
Notes
Where to Add Liquid Smoke in Your Recipe:
1. In the Dough
Add ½ to 1 tsp of liquid smoke to either or both dough layers when blending the chickpeas. It will infuse the bacon with a deep, smoky aroma throughout.
Tip: Start with ½ tsp and taste the raw dough (it’s safe) before adjusting—liquid smoke is very potent.
Before frying, brush the sliced bacon with a mix of:
- 1 tbsp oil
- 1 tsp soy sauce or tamari
- ½ tsp liquid smoke
Tried this recipe?Let us know how it was!