Breakfast, Light Meals

Carrot Bacon

Carrot bacon sounds a little odd, but it works I promise. Its smokey, crispy, salty, chewy and a little bit sweet, everything you would expect from bacon but meat free. The best way to serve this without doubt is in between bread, slathered with ketchup, mayo, brown sauce or as a ”CBLT“.



Carrot Bacon

  • Approx. 3 large carrots peeled to long shavings, yielding about 300g.


  • 2tbs soy/tamari
  • 2tbs maple syrup
  • 1 tbs liquid smoke
  • 1/2tsp smoked paprika
  • 2 tbs groundnut oil/sunflower oil

To serve

  • 4 bread rolls or sliced bread
  • 4 tomatoes sliced
  • Round lettuce leaves
  • Veganise
  • Ketchup
  • Black pepper


  1. First mix up all the marinade ingredients in a large boil.
  2. Add your carrots and let sit for 5-10mins, while you get the oven at 200°C.
  3. Prepare your rolls or bread, butter, spread with vegan mayo, ketchup, tomato slices and your lettuce.
  4. When your ready to cook lay your slices of carrot out onto a couple of lined baking trays, try not to overlap too much. There will be some marinade left in the bottom of the bowl, reserve this.
  5. Place in the hot oven and check after 5 minutes, you want to see the ends browning and the slices sizzling and drying out a little, if they aren’t doing that, wait a few minutes and check again. When ready give a turn and brush on some of the reserved marinade before popping back into the oven to cook on the other side for 5 minutes or so, until they look about done. They will crisp and firm a little once out if the oven.
  6. Pile onto of the tomato and lettuce, I like to give them another squeeze of tomato ketchup and a grind of black pepper, top with bun and eat immediately.

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