They say that bacon makes everything taste better. However, it seems like aficionados of this thin strip of heaven is deliberately turning their backs on the ill effects of bacon consumption on the health. While eating bacon once in a while may be fine, it’s an entirely different story if you stuff your face with it. If you cannot say no to bacon but you are a health-conscious person or vegan, below you will learn how to make bacon that’s pork-free.
But before we check out the said recipe, let us first talk about some of the dangers of eating bacon without restraint.
One of the reasons why bacon is bad for the health is the fact that it packs lots of saturated fat, something that can harm your health in all sorts of ways. The inclusion of too much saturated fat in your everyday diet can increase your risk of obesity, diabetes and of course heart disease.
Speaking of heart disease, your chance of having it can be increased by consuming bacon excessively because of the high sodium content. You don’t want a diet that’s high in sodium because it is associated with high blood pressure, which can endanger your heart and various organs. Nutrition experts say that eating 3 to 4 strips of bacon already supplies your body with all the sodium it needs in a day — so having more strips is a definite no-no!
Then there are also nitrates and nitrites present, which are chemicals that extend the shelf life as well as boost the taste of bacon. Numerous studies have shown that high amounts of nitrates and nitrites can damage your arteries. Additionally, they can put you at risk of diabetes as they can diminish the efficiency of your body to utilize insulin.
So do you still want to devour that platter of bacon in front of you?
Other than considerably limiting your consumption of bacon, you may also opt for a pork-free version of it just to have your health safeguarded. Here’s how you can make it at home:
- 1/2 cup of red mung beans, adzuki beans or kidney beans
- 1/4 cup of buckwheat (wholegrain and hulled)
- 1 tablespoon of soy sauce
- 4 teaspoons of nutritional yeast
- 2 teaspoons of tomato paste
- 2 teaspoons of maple syrup
- 1 teaspoon of hickory liquid smoke
- 1 teaspoon of smoked paprika
- 1 teaspoon of onion powder
- 1 teaspoon of coconut oil
- 1/2 teaspoon of kosher salt
- The night before you whip up your homemade bacon that’s pork-free, have your beans and buckwheat rinsed and soaked in water.
- The following day, preheat your oven to 400 degrees.
- Have both beans and buckwheat strained. Rinse them with water.
- Place them in your food processor. Add in your soy sauce, nutritional yeast, tomato paste, maple syrup, hickory liquid smoke, smoked paprika, onion powder, coconut oil and kosher salt.
- Have them pulsed many times. Don’t forget to have the sides as well as bottom of the bowl scraped with a rubber spatula once in a while. Stop when the consistency is already uniform. Refrain from making the mixture of ingredients look like pureed hummus.
- Grab a large casserole dish and line it with parchment paper. Coat with baking spray and place the mixture in it. Use a rubber spatula to spread the mixture evenly.
- Here’s a tip to make a really thin layer: reach for a piece of parchment paper, coat with baking spray and place on the mixture (greasy side down). Flatten the mixture with your hands. Remove the parchment paper.
- Bake for about 10 minutes.
- Once cooked, remove from the oven and allow it to cool completely.
- With a sharp knife, cut your pork-less bacon into strips.
- You may have them fried or stashed in the freezer for use later.