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    Home » Recipes » Breakfast

    Vegan Aubergine Bacon

    Published: Mar 4, 2018 by Jess & Dan · Modified: Mar 9, 2020 · This post may contain affiliate links

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    Our vegan bacon is made with aubergine (or eggplant), and is smokey and salty, giving it those real bacon-y flavours, guilt-free. It goes really great with a vegan full English, but is also a solid edition to a vegan BLT sandwich.

    Vegan full English on a pink plate

    It's great served as part of a vegan full English breakfast. For the scrambled tofu, we keep it really simple - none of this onion, parsley, cumin etc. nonsense that people seem to add to tofu when trying to replicate eggs. We've already posted the recipe for it as a scrambled tofu on toast recipe, so go check that out, you'll struggle to find a recipe closer to the real thing!

     

    Vegan full English on a pink plate

    Vegan Aubergine Bacon

    Vegan aubergine bacon is a great part of a vegan full English, or even as part of a sandwich. Serve with baked beans, plant based sausages and tofu scramble for a more substantial meal.
    5 from 1 vote
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    Course: Breakfast
    Cuisine: British
    Diet: Vegan
    Prep Time: 10 minutes
    Cook Time: 20 minutes
    Total Time: 30 minutes
    Servings: 2
    Calories: 84kcal
    Author: Jess & Dan

    Ingredients

    Metric - US Customary
    • ½ aubergine (80-100g) - thinly sliced
    • 1.5 tbsp tamari or soy sauce
    • 1 tbsp liquid smoke
    • 1 tbsp maple syrup
    • 1 tsp vegan Worcestershire sauce

    Instructions

    • Pre-heat your oven to gas mark 6/200c.
    • Mix all the liquid ingredients together in a bowl or dish.
      1.5 tbsp tamari, 1 tbsp liquid smoke, 1 tbsp maple syrup, 1 tsp vegan Worcestershire sauce
    • Drench the slices of aubergine in the liquid mix, then add to a non-stick baking tray (use greaseproof/parchment paper if you don't have non-stick).
      ½ aubergine
    • Brush any remaining liquid onto the aubergine slices on the tray.
    • Bake for 10 minutes.
    • Remove from the oven, turn the slices over, then bake for another 5-10 minutes - how long they take is really going to depend on your oven, your tray, and just how thick the slices were, so keep a close eye on them and make a call on when they're done!

    Nutrition

    Calories: 84kcal | Carbohydrates: 21g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 52mg | Potassium: 378mg | Fiber: 4g | Sugar: 17g | Vitamin A: 32IU | Vitamin C: 3mg | Calcium: 33mg | Iron: 1mg
    Tried this recipe? Tag us today!Mention @vegan_punks or tag #veganpunks!
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    Hey there! Thanks for checking out Vegan Punks. We're Dan and Jess – a husband and wife team who love creating and sharing vegan recipes. We draw on our experiences of travelling the world and learning about different cuisines. That's why you'll find plant-based versions of traditional dishes from all around the globe on our blog. And, of course, all with a pinch of punk attitude.

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