Vegan alternatives to bacon
Swap matrix
Use these instead
Bacon is smoke, salt, fat and crunch. Smoked tempeh gives you all four; mushrooms and rice paper handle the crisp topping duty.
Conversion ratios
| Substitute | Use this much | Good to know |
|---|---|---|
| Smoked tempeh | 1 : 1 by weight, sliced thin | Marinate in soy, maple and smoked paprika, then fry. |
| Mushrooms | 200 g per 100 g bacon | They lose a lot of water; slice thin and cook until crisp. |
| Rice paper or coconut flakes | as topping | The crunchiest option for salads and carbonara. |
Best uses
- Carbonara and pasta
- Breakfast plates and sandwiches
- Salad and baked-potato toppings
- Smoky flavour base for soups and beans
Why the swap works
It brings the same savoury, salty depth that makes the original taste good.
Where it does not work
Liquid smoke is powerful — a quarter teaspoon flavours a whole batch. Overdo it and the dish tastes like an ashtray.
Kitchen notes
- Marinade formula: 2 tbsp soy sauce, 1 tbsp maple syrup, 1 tsp smoked paprika, ½ tsp liquid smoke.
- Steam tempeh for 10 minutes first to remove any bitterness before marinating.
- Finish in the oven at 200 °C for genuinely crisp strips.
The numbers
Swapping one kilo saves about 11 kg CO₂e. Do it once a week for a year and you avoid roughly 143 kg CO₂e — the same as driving a petrol car 715 km.
Sources: Poore & Nemecek (Science, 2018), FAO, USDA FoodData Central, Mekonnen & Hoekstra (2011).
Common questions
What is the best vegan bacon?
Marinated smoked tempeh has the best combination of texture, protein and flavour; rice-paper bacon wins on pure crispness.
How do you get a smoky flavour without bacon?
Smoked paprika, chipotle, smoked salt or a few drops of liquid smoke all deliver it without any animal product.
Are mushrooms a good bacon substitute?
For texture and savoury depth, yes. Slice them thinly and cook until the edges caramelise and crisp.
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In depth
The longer answer
Bacon contributes fat, salt, smoke flavour, and a crisp-chewy texture. Replacing it is not straightforward because no single plant ingredient mimics all these roles at once. The fat renders during cooking, carrying flavour and creating crunch, while the protein structure gives bite. A direct substitute must therefore address multiple functions, which is why most options are blends rather than whole foods.
Tempeh bacon, made from fermented soybeans, offers a chewy bite and absorbs marinades well, but it lacks the fat content for true crispness. Coconut bacon, made from smoked coconut flakes, gets very crispy but is sweet and fragile. Rice paper bacon, seasoned and fried, creates a convincing crackle but is delicate and oil-heavy. Price varies: tempeh is moderate, coconut flakes cheap, rice paper very cheap. Coconut has a higher carbon footprint if shipped far.
For best results, slice tempeh thinly, marinate in soy, maple, liquid smoke, and oil, then pan-fry until edges darken. Rice paper needs a hot, shallow fry and careful blotting. Coconut bacon works best as a crumble on salads or sandwiches. No plant bacon will sizzle and curl like pork, but these options deliver smoke, salt, and crunch in their own right. Accept the difference rather than expect an identical experience.
At a glance
Quick facts
| Detail | What to know |
|---|---|
| Main plant options | Tempeh, coconut flakes, rice paper |
| Key flavour source | Liquid smoke, smoked paprika |
| Crispness factor | Rice paper > coconut > tempeh |
| Typical price range | Cheap to moderate per serving |
| Best cooking method | Pan-fry or shallow-fry in oil |
In practice
What this means for you
- Slice tempeh thinly across the grain for better texture and marinade absorption.
- Marinate overnight in soy sauce, maple syrup, and a drop of liquid smoke.
- Fry rice paper bacon in hot oil for 30 seconds per side, then drain on paper towels.
- Use coconut bacon as a crunchy topping for salads, soups, or baked potatoes.
- Store homemade plant bacon in the fridge and reheat in a dry pan to restore crispness.
FAQ
Common questions
Can I make plant bacon without oil?
Why does plant bacon never curl like pork bacon?
Is store-bought plant bacon healthier than pork bacon?
What is the best plant bacon for a BLT sandwich?
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