These vegan bacon crumbles are rich, salty, sweet, and smoky. They taste just like real bacon bits, but they're plant-based, gluten-free, and take only 20 minutes!
Preheat your oven to 350 ° F/175 ° C. Line a baking sheet with parchment paper or a silicone mat.
Place the coconut flakes in a large bowl.
Mix together the tamari, liquid smoke, maple syrup and paprika and pour over the coconut flakes. Toss gently to combine until all the coconut flakes are coated. Spread out evenly onto the baking sheet.
This recipe is vegan and gluten free. You can use liquid aminos if you don’t have tamari. The liquid smoke is crucial for the smokey flavor and the umami similar flavor of bacon.
HOW TO STORE: Use immediately, or store them in a freezer safe zipped bag to store. This keeps them fresh and crisp, and thaws in seconds.
JESSICA’S KEY TIP: These burn very easily, and I actually burnt my first batch! After 12 minutes, either take them out or keep your eye on them very closely. It will also help to turn the baking sheet halfway in the oven to ensure even baking.