Smoky Carrot Bacon (Vegan)


Yay, Spring is upon us, and with that, lots of time will be spent outside grilling. I was finally able to come up with a delicious vegan version of bacon. It is absolutely delicious on burgers or in anything that you have bacon in. In the picture, I paired it with my Smoky Cajun Burgers; the recipe for them is HERE.

Since I don’t have a mandoline, I used a vegetable peeler to cut the lengthwise strips of carrots. It’s a lot more difficult, but you can get them quite thin. Lay the carrot strips on a parchment lined baking sheet. Isn’t it crazy how they go wavy like bacon?

Mix together the sauce. You can adjust the liquid smoke to your desired preference by adding only one drop at a time and then tasting. It is quite a strong flavor, but it is good in this! Make sure that you coat BOTH sides of the carrot strips before baking. You do have to keep a close eye on the strips so that they don’t burn, and flip half way through. Note: If you let them get brown, but not burnt, they are very crispy!

5 from 1 vote

Smoky Carrot Bacon (Vegan)

Crispy & full of flavor

Course Side Dish
Cuisine Vegan
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings 14 Strips
Author Sareena's Food


  • 2 Carrots (peeled)
  • 1 Tblsp Maple Syrup
  • 2 Tblsp Tahini
  • 1 tsp Tamari
  • 1 tsp Almond Butter
  • ¼ tsp Liquid Smoke Add 1 drop at a time to get desired smokiness
  • Salt


  1. Preheat oven to 350°F/176°C.

  2. Slice the carrots 1/16 of an inch thick lengthwise and place on a parchment lined baking sheet.

  3. Combine the maple syrup, tahini, tamari, and almond butter. Add the liquid smoke 1 drop at a time so it doesn't overpower it. Spread it over both sides of the carrots. Sprinkle with salt and bake for 9-11 minutes flipping half way through.


  1. 5 stars
    Yum! These are crispy, and nice and smoky, salty and tasty like bacon.

  2. Can I use peanut butter if I don’t have almond butter?

  3. These look great. After preparation, how do you keep them and how long can you keep them?

  4. Robynne Catheron

    I don’t have tamari- is there a substitute?


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