When I’m fancying a traditional(ish) Sunday brunch, I generally opt for scrambled tofu, sausage, beans and mushrooms. Today, I’m adding an accompaniment in the way of carrot ‘bacon’. Not that a vegetarian / vegan breakfast needs any enhancing or bacon replacement – I’ve never felt the need to replace it with ‘facon’ products.
It’s one of those popular myths that all vegetarians miss bacon. I don’t. In fact the stench of it turns my stomach. This carrot replacement is just a smoky vegetable addition that can either be served with a breakfast dish or in a sandwich with rocket, (vegan) mayo, tomato and pine nuts as a vegan BLT.
- 1 x large carrot, peeled
- 2 x tsp sesame oil
- 1 x tsp soy sauce
- 1 x tsp smoked paprika
- Drizzle of maple syrup
Peel and thinly slice the carrot into ribbons using a peeler. Combine the rest of the ingredients together and marinate the carrot ribbons in it for up to 30 minutes.
Spread the strips out on a lined baking tray, cover with any remaining marinade. Bake at 200C for 20 minutes or until crispy.