Yeah, I invented a new vegan bacon, especially for the Virtual Vegan Potluck 3.0. It might just be the meatiest and most versatile vegan bacon yet… You’re welcome.
Since I can’t just serve you bacon, (I mean, I could, but this is supposed to be the appetizer course). I’m sharing my take on some special bite sized BLT’s. For size reference, the plate I’m using in these photos only has a 3 inch diameter.
To assemble these little cuties, you’ll need the following: Mini Caraway, Onion and Rye Pretzel Rolls (recipe follows), Kimchi, store bought or homemade, Peppered Maple Jackfruit Bacon (recipe follows), sliced tiny grape and or sun sugar tomatoes, and Vegan Wasabi Ranch Dressing (1/4 c. vegan ranch dressing + 1 t. wasabi paste, stirred til combined)
Peppered Maple Jackfruit Bacon
- 1 can young green jackfruit in brine (unsweetened) I bought mine from a local Asian Market
- 1-2 T. liquid smoke (mine is concentrated, so I only used 1 T.)
- 1 T. Bragg’s liquid aminos or coconut aminos for those with soy allergies
- 1 T. extra virgin olive oil or melted unrefined coconut oil
- 2 T. pure maple syrup
- 1 t. – 1 T. ground black pepper (depending on how peppery you want your bacon)
- 1 t. balsamic vinegar
- 1 t. unsulphered molasses
- 1/2 t. sea salt (optional)
Method: Rinse and drain the jackfruit. Press lightly onto clean kitchen towels to drain any excess moisture. Slice jackfruit into very thin strips with a filet knife, it’s okay if some of it shreds. Jackfruit is kinda shreddy like that. Press sliced jackfruit on the clean kitchen towels again to remove additional moisture. Place jackfruit slices in a medium bowl. In a small bowl, whisk together all the other ingredients to form the marinade. Pour marinade over the sliced jackfruit and gently toss to coat with your hands. Cover and refrigerate for 30 minutes to let the jackfruit absorb the flavors. Preheat your oven to 425°. Lightly oil a large rimmed baking sheet and arrange the jackfruit slices on it so they don’t overlap. Bake for 25-30 minutes, stirring a time or two and watching to make sure the jackfruit bacon doesn’t burn and that it gets nice and crispy (a fine line). Remove from oven and spread onto paper towels and let cool a bit before use.
Mini Caraway, Onion and Rye Pretzel Rolls
- 1 1/2 C. unbleached organic all-purpose flour
- 1/2 C. dark rye flour
- 1/2 t. sea salt
- 1/2 C. warm water
- 1 T. olive oil
- 1 1/2 t. active dry yeast
- 1 T. caraway seeds
- 1 T. cocoa powder
- 1 T. vital wheat gluten
- 1 T. unsulphered molasses
- 1 T. dried chopped onion or 1 t. onion powder
- caraway seeds, sesame seeds and flaked sea salt for sprinkling on the rolls
Method: in a medium bowl, whisk together the dry ingredients (including yeast). Add the wet ingredients and stir with a wooden spoon til combined. If mixture seems to dry, add warm water, a tablespoon at a time. knead dough for 10 minutes. Place in a lightly oiled bowl, cover and Let rise for 30 minutes or until doubled. Punch dough down, divide into 32 mini pretzel roll bites or 16 slider sized rolls. Lightly press each piece of dough down with your fingertips. Arrange rolls on a baking sheet covered with parchment paper or a silpat (otherwise they’ll stick like crazy). Cover and let rise for 20-30 minutes until doubled in size. In the meantime, bring to a boil: 2 quarts (8 cups) water with 1 T. kosher salt and 4 T. baking soda. When the water comes to a rolling boil, Poach 4 rolls at a time, if doing bite sized, poach for 20-30 seconds, for slider sized 30-40 seconds, turning over halfway through poaching time. See photos of this method here. Remove rolls with a slotted spoon. Slash each roll a couple of times across the top with a sharp knife. Quickly sprinkle with caraway seeds, sesame seeds and flaked sea salt. Repeat until all buns are poached. Let rest while oven preheats to 400 degrees. Bake for 10-15 minutes for bite sized or 15-20 minutes for slider rolls. Please use parchment paper or a silpat to bake on, otherwise you will need a chisel and a hammer and quite possibly ruin your favorite baking sheet.
To start at the beginning of the potluck, click here:
If you run into any broken links along the way, (some bloggers show up a little late to the party) here’s a list of the bloggers in the potluck to help you get back on track. Pretty cool to see over 169 bloggers from all around the world flaunting their vegan awesome! Use the buttons below to Go Back to visit the lovely Bex (Sparkles) at Vegan Sparkles in Australia. Go Forward to see what The Singing Vegan brought to the party.