How To Make Eggplant Bacon (raw vegan) & Should You Make A Recipe eBook?

maple syrup

🥗Healthier: agave syrup

💰Cheaper: brown sugar

Agave syrup is lower in calories and has a similar sweetness.

soy sauce

🥗Healthier: tamari

💰Cheaper: coconut aminos

Coconut aminos are gluten-free and lower in sodium.

nutritional yeast

💰Cheaper: parmesan cheese

Parmesan cheese adds a similar umami flavor.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Canola oil is less expensive and has a neutral flavor.

Peel the eggplant and slice it into thin strips.

Prepare the marinade by combining sun-dried tomato, water, soy sauce, gula melts, smoked paprika, liquid smoke, onion powder, and malaysian chili powder.

Blend the marinade until smooth.

Place the eggplant slices into a bowl and pour the marinade over them.

Toss the eggplant slices to coat them evenly with the marinade.

Transfer the marinated eggplant slices onto the dehydrator tray lined with a paraflex ultra sheet.

Dehydrate the eggplant slices at 115°F for 12 hours, flipping halfway through.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens