Savory, smoky, sweet, crunchy, and delicious easy vegan bacon bits made from TVP (Textured Vegetable Protein). Excellent for sprinkling on top of salads, baked potatoes or simply eating by the handful.
If you’re not familiar with Textured Vegetable Protein, allow me to introduce you. It’s a highly nutritious soy product loaded with protein; contains no fat; and, is the perfect alternative to meat. TVP is nothing more than defatted, dehydrated soy flour and it’s naturally gluten-free.
Personally, I think it’s pretty close to perfect. Why? Because of what I just said: low in fat and calories, contains a ton of protein and a great source of fiber. Awesome, it’ll keep you strong and regular. How ’bout that?
However, it’s pretty flavorless so if you want to enjoy it you’ll need to be creative. I decided to see what would happen if I used my “bacon” brine from my Smoky Maple Tempeh Bacon. The results? Honestly, there are no words.
This recipe is so simple, all you need are 6 or 7 ingredients and roughly 10 minutes of your time. It really is that easy. If you can boil something, you can do this.
The delicious mixture of spices, maple syrup, liquid smoke, and soy sauce create the ultimate savory, sweet, spicy flavor. Once you bring it all to boil, you simply throw in the TVP and let it soak.
You can add one final step by baking these low and slow at 225 degrees until they reach your preferred level of crunchiness. Just check on them every few minutes and give the pan a little shake so you don’t burn them.
If you’ve been longing for something to satisfy a craving from your past, look no further. The smell, the taste, the texture – it’s all there. Everything except the flesh of a dead carcass someone needlessly killed and all the chronic diseases that go with it.
I’m pretty confident you’ll love this Easy Vegan Bacon Bits recipe. It’s…
- SWEET
- SMOKY
- SAVORY
- MEATY
- CRUNCHY
- EASY TO MAKE
- ABSOLUTELY DELICIOUS!
More Delicious Vegan Toppings
- Vegan Ranch Dressing
- Easy Vegan Honey Mustard
- Garlicky Lemon Tahini Sauce
- The Best Vegan Chipotle Aioli
Perfect for topping for your salads, baked potatoes with my Cashew Sour Cream or just eat it by the handful.
Be sure and let me know if you try this recipe! Leave a comment, take a picture, post it on Instagram and tag the photo #shaneandsimple so I can see your dish. If you want to be kept up to speed on all that’s going down with Shane & Simple and my latest recipes – SUBSCRIBE HERE!
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Easy Vegan Bacon Bits
- Prep Time: 2 minutes
- Cook Time: 10 minutes
- Total Time: 12 minutes
- Yield: 1 cup 1x
- Category: Toppings
- Method: Baking
- Cuisine: Vegan
- Diet: Vegan
Description
Savory, smoky, crispy and delicious bacon bits made from TVP. These are the perfect topping for salads, baked potatoes with my Cashew Sour Cream, or simply eat by the handful.
Ingredients
- ½ cup TVP
- 2 tbsp. low sodium tamari sauce (or soy sauce)
- 1 tbsp. water
- 1 tbsp. maple syrup
- 2 tsp. liquid smoke
- ½ tsp. smoked paprika
- ½ tsp. garlic powder
- Salt to taste (but it’s not really necessary)
Instructions
- Place all ingredients, EXCEPT FOR TVP, in a small sauce pan and bring to a boil.
- Once the mixture starts to boil, remove from heat and add TVP. Stir until all the liquid has been absorbed.
- Pre-heat oven to 225 degrees Fahrenheit and line a baking sheet with parchment paper. Spread bacon bits out evenly on baking sheet and place in oven. Cook for just a couple minutes then shake so the bacon bits will cook evenly. Repeat until the bacon bits are crispy, but be careful not to burn.
Notes
*Baking is not necessary, it just depends on how crunchy you want them.
Nutrition
- Serving Size: 2 Tbsp
- Calories: 30
- Sugar: 2.3 g
- Sodium: 128.7 mg
- Fat: 0 g
- Carbohydrates: 3.8 g
- Fiber: 1.1 g
- Protein: 3.4 g
- Cholesterol: 0 mg
Keywords: bacon bits, vegan bacon bits, vegan salad toppings
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I made a batch of this yesterday then immediately made another double batch. This is delicious and adds a lot of flavor to so many things! Thank you for another great recipe.
★★★★★
Yes flavor and texture! We use it on baked potatoes with sour cream (Tofuti) and chives. It’s so good and adds lots of protein.
★★★★★
Fantastic! I detest plain tvp. I had some commercial imitation bacon tvp (which I like just fine) and this to compare against each other and this shot the commercial one out of the water and beached it. Flavors are just more intense. We’ll be using this in biscuits and gravy and as part of a savory trail mix with dried apples. I made a double batch and ended up adding a bit more water to full hydrate the tvp and then had to bake it for an hour. Maybe it would’ve been fine with less water but I was concerned.
★★★★★
Amazing. It tastes like bacon bits. Thank you so much!!!
★★★★★
These are great!! I have been sprinkling them on everything from salads to pizza(vegan). I even threw them in my split pea soup toward the end of cooking and it ended up giving the texture and taste of ham. Thank you for sharing!
★★★★★
Question: would these hold as a garnishing on a cupcake? Or do you think they would go soggy?
They should hold pretty well. I would cook them a little past their allotted time and let them get real crispy.
If I were to make baked vegan mac what would you recommend? Not baking/or baking the tvp, then adding it in the Mac before putting it in the oven? OR just garnishing it over the Mac?
I would just garnish.
I live in a country where bacon is not available and this is an amazing recipe that allows me to make recipes that call for bacon again.
★★★★★
so, this was sweeter than I want my “bacon bits” to be, but Shane, you are so on target with using TVP for bacon bit. I’ll play around with getting the spices tuned in to my personal taste, but I already know this is FINNALY going to be the technique that yields believable “bacon bits.” Thank you.
★★★★
Dude, this shiz is absolutely ballin. 100% recommend.
★★★★★
I’m newly vegan so this is great! How long will they last?
Keep them in a covered container and they should be good for several weeks.
I love this recipe! I live in Las Vegas and it’s 108 degrees nealy everyday in August, so I baked them in my air fryer. I put 1/2 of the mixture on parchment paper at 300 degrees, shaking every 3 minutes for about 12 minutes. Perfect!
PLEASE NOTE the recipe says it makes a cup, but it only makes 1/2 cup
★★★★★
Hi Shane! I’m wanting to try these in a split-pea soup. Will they hold up in a pot of simmering soup or should they be added later as a garnish?
Hi, Vicki! They should be added later as a garnish.
Super quick and satisfying 🙂
★★★★★
I made this to add to vegan pasta carbonara… the bacon bits came out great! I couldn’t find my paprika, so substituted 1/2tsp cayenne pepper. Still yummy! My only problem is that I think I need to double or triple the recipe! My husband walked in the kitchen just as I was marinating the TVP and said “wow does it smell like bacon in here!” even though he had no idea what I was trying to make!
★★★★★
Question: I have heard soy is healthy and I have heard it’s unhealthy. Please educate me. Thanks.
It’s completely healthy. Here are a few of the many articles I refer people to. I hope this helps. Blessings.
https://www.drfuhrman.com/elearning/eat-to-live-blog/137/dont-fall-for-the-myths-about-soy
https://freefromharm.org/health-nutrition/vegan-doctor-addresses-soy-myths-and-misinformation/
https://vegangreenplanet.com/breaking-down-the-myths-about-soy/
These look amazing Shane! Well done for working out how to recreate the flavour. It’s the stumbling block for many would- be veggies and vegans to go without bacon, but these substitutes look awesome. I imagine that you could make a pasta carbonara with these if you didn’t cook them too crunchy!
★★★★★
Thanks so much, Claire! I hope you enjoy them. Blessings and Happy New Year!
What is TVP and where do you buy it
Hi, Judy! TVP is short for Textured Vegetable Protein. It’s basically just dehydrated soy flour. Here’s a link that you can purchase it if you like: https://amzn.to/37KgiEx
What is TVC
Thanks for sharing. Do you know any alternatives to the soy protein that would be good for this recipe? (soy allergy)
I’m so sorry, Isabella. Unfortunately, no, there is no sub for TVP. But, if I can figure something out you’ll be the first to know! Happy New Year!
Hi Isabella I believe that you may want try making a while bean (not soy) tofu yourself an easy one and then crumbling it and drying the crumbles before and after this recipe. I found a good recipe easy for you (is not my recipe thou must say ) best Zeddy :
http://veganmommychef.blogspot.com/2011/12/no-soy-tofu.html?m=1
Simple to make and delicious!
★★★★★
Thank you so much!
Hi Shane!
How do you think this recipe would work work with soy curls crumbs or made into crumbs using a food processor before adding to the marinade?
Thank you 🙂
It might get a bit mushy. BUT, if you were to chop them up into chunks and bake them in the marinade, I think it’d be awesome! Almost like jerky.
I forgot, you can make jerky out soy curls! So thanks for the reminder!! 😉
I’m to give it a whirl on making them into bacon bits and let you know how it turns out. It may be a couple of weeks before I get to it. Clumsy me, fell last Saturday and broke my kneecap. I’m going nuts not being able to get into the kitchen!
Ewww, so sorry, Becky! Hoping for a quick recovery for you. I’d be going nuts too. Take care of yourself. Blessings.
These look fabulous Shane! So just use the small amount of liquid shown in ingredients with no additional water, correct? So there should be more TVP than liquid?
Yes, that’s correct! Hope you enjoy them.
why do you boil the ingredients on water before marinating the TVP on it? does something change in the flavour if you just put the TVP on them without boiling and then bake them? Is it possible to fry them on a pan instead of baking it?
It allows the TVP to absorb and cook a little. I’ve never tried to pan fry them but see no reason why it wouldn’t work. Feel free to try! Good luck.
This recipe looks amazing! Do they have to be refrigerated after baking?
No. They keep in a jar or bag. But, they usually never last around my house:)
I’ve just made these but didn’t bake them till crispy, because I want them to be a bit chewy. They’re awesome and so easy to make! I’m planning to add them to some ‘cheesy bacon’ stuffed potatoes but I’ll make crispy ones for salads next time. Thanks for the recipe!
★★★★★
Amanda, that’s awesome and love your idea with the potatoes. Thanks so much for reaching out and sharing! Blessings.
★★★★★
Super easy to make. Quadrupled the recipe to make bacony bits for Brussels sprouts for my omni partner’s family for thanksgiving.
★★★★★
Awesome! They go great with Brussel sprouts
Pre-heat oven to 225 F or C?
Farenheit.
★★★★★
I didn’t have liquid smoke, but added a ½ tsp ‘smokey’ BBQ sauce and a ½ tsp of Marmite and they were delicious!!
Great idea! Never thought of that. Can’t wait to try myself.
Fantastic! I baked them longer for a nice crunch and added 1 TBSP of nooch and 1 TBSP oil.
This recipe makes me want to make a ton, jar it up with pretty labels and gift them!
What is the shelf life?
Thanks for the recipe – it was TOTALLY AWESOME!
Thanks so much and glad you enjoyed them! Honestly, they don’t last long enough around our house, but I would say they’ll keep for at least a week or little more. Maybe longer. I’ll do some research:)
They look so real !!!
Awesome!
★★★★★