Start by finely chopping all of the base ingredients and adding to a pan with olive oil, fry on a medium heat for around 5 minutes
Meanwhile get a pot of water onto boil, add the cauliflower florets and leeks and allow to bubble for around 5 minutes
In the main pan, after 5 minutes of frying add the tomato purée and water, dried herbs and tamari and leave to simmer for 5 minutes
Drain the water from the cauliflower and leeks, leaving them in the colander, then add the other ingredients to the pot, heat and stir to create the ‘cheese’ sauce, add the cauliflower and leek back in stir through
Preheat the oven to 180°C, pour the pan full of veggies to a baking dish, then pour the cauliflower and leek cheese topping on top, bake in the oven for around 30 minutes
There are bowls you make because something hearty is needed. And then there are bowls like this Vegan BBQ Pulled Tofu Bowl — the kind that stacks smoky, saucy pulled tofu over fluffy rice with crunchy coleslaw, pickled red onion, corn, and a drizzle of cooling vegan ranch into a bowl so deeply satisfying and so completely loaded that it rivals any BBQ dish you have eaten anywhere. This is that bowl. The one that makes pulled tofu a genuinely exciting ingredient rather than a compromise. The one that delivers the smoke, the sauce, the crunch, and the freshness all in a single bowl that is complete and spectacular.
This recipe pulls pressed extra firm tofu into irregular, shredded pieces that absorb a rich, smoky homemade BBQ sauce and are baked or pan-fried until caramelized and slightly crispy at the edges — producing a protein that is deeply saucy, slightly chewy, and genuinely reminiscent of pulled BBQ in a way that rewards the technique. Served over rice with a bright, creamy coleslaw and pickled red onion that cut through the richness of the BBQ sauce, this bowl has every element it needs to be completely, memorably satisfying.
What makes this bowl so outstanding is the pulling technique — shredding the tofu by hand into irregular, rough-edged pieces rather than cutting it into cubes creates dramatically more surface area for the BBQ sauce to cling to, producing a result that is far more saucy and far more texturally interesting than any cube-cut tofu preparation.
This recipe is 100% vegan, naturally gluten-free when made with tamari-based BBQ sauce, ready in about 45 minutes, and absolutely magnificent assembled generously in wide bowls and eaten immediately while the tofu is still hot and the coleslaw is cold and crunchy.
Recipe Information
Prep Time
Cook Time
Total Time
Servings
Calories
15 mins
30 mins
45 mins
4
~480 kcal
Ingredients
For the BBQ Pulled Tofu
2 blocks (900g total) extra firm tofu, pressed for 20 minutes
2 tbsp neutral oil
1 tsp smoked paprika
½ tsp garlic powder
½ tsp salt
For the Smoky BBQ Sauce
1 cup (240ml) tomato ketchup
2 tbsp soy sauce or tamari
2 tbsp maple syrup
1 tbsp apple cider vinegar
1 tbsp Dijon mustard
1 tsp smoked paprika
1 tsp garlic powder
½ tsp onion powder
½ tsp liquid smoke
¼ tsp cayenne pepper
Salt and black pepper to taste
For the Crunchy Coleslaw
2 cups (160g) green cabbage, very finely shredded
1 medium carrot, grated
3 tbsp vegan mayonnaise
1 tbsp apple cider vinegar
1 tsp maple syrup
Salt and pepper to taste
For the Bowl
2 cups (370g) cooked white or brown rice
½ cup (80g) corn kernels, fresh or grilled
¼ red onion, thinly sliced and pickled in lime juice for 10 minutes
Fresh cilantro
Vegan ranch or extra BBQ sauce for drizzling
Lime wedges
Instructions
Press and pull the tofu. Press the tofu for at least 20 minutes. Once pressed, use your hands to pull and tear the tofu into irregular, rough-edged shreds — pulling rather than cutting is what creates the pulled BBQ texture. The pieces should vary in size, with some larger chunks and some smaller, crumbly pieces that will crisp up during cooking.
Make the BBQ sauce. Combine all BBQ sauce ingredients in a small saucepan over medium heat. Stir to combine and simmer for 5 minutes until slightly thickened and deeply flavored. Taste and adjust — more maple syrup for sweetness, more vinegar for tang, more liquid smoke for smokiness.
Season and cook the tofu. Toss the pulled tofu with the oil, smoked paprika, garlic powder, and salt. Heat a large skillet or oven to 425°F (220°C). For pan frying — cook in a hot skillet over medium-high heat for 8–10 minutes, stirring occasionally, until the pieces are golden and slightly crispy at the edges. For baking — spread on a lined baking sheet and bake for 20–25 minutes, flipping halfway, until golden and caramelized.
Toss with BBQ sauce. Remove the cooked tofu from the heat and pour three quarters of the BBQ sauce over it. Toss to coat every piece evenly. Return to the pan or oven for 3–4 minutes until the sauce has caramelized slightly onto the tofu.
Make the coleslaw. Combine the shredded cabbage and grated carrot in a bowl. Whisk together the vegan mayonnaise, apple cider vinegar, maple syrup, salt, and pepper. Pour over the cabbage mixture and toss to coat evenly. Taste and adjust seasoning.
Assemble the bowls. Divide the cooked rice between four wide bowls. Top generously with the BBQ pulled tofu, a scoop of coleslaw, corn kernels, pickled red onion, and fresh cilantro. Drizzle with the remaining BBQ sauce and vegan ranch. Serve with lime wedges alongside.
Pro Tips
Pull the tofu by hand rather than cutting it — the irregular, rough-edged pieces created by hand-pulling absorb the BBQ sauce dramatically better than cut cubes and produce a far more convincing pulled BBQ texture.
Press the tofu thoroughly — more thoroughly than seems necessary. Extra firm tofu still contains significant water that prevents proper crisping and caramelization if not removed.
Caramelize the sauce onto the tofu in the final minutes — this last step, where the sauced tofu returns to high heat briefly, creates a slightly sticky, caramelized coating that makes the tofu dramatically more flavorful than simply tossing with sauce and serving.
Keep the coleslaw cold and the tofu hot — the temperature contrast between the hot, smoky tofu and the cold, crunchy coleslaw is one of the most satisfying elements of this bowl.
Why Pulled Tofu Is Better Than Cubed Tofu For This Bowl
Surface area is everything in BBQ cooking. The reason pulled meat absorbs so much sauce and has such a satisfying, complex texture is that the irregular, rough, shredded pieces create an enormous surface area for sauce to cling to — far greater than any smooth-cut cube could achieve. When extra firm tofu is pulled by hand into irregular shreds, exactly the same principle applies — the rough edges and varied sizes create maximum surface area for the BBQ sauce to caramelize onto, producing a result that is far more saucy, far more textured, and far more reminiscent of true BBQ pulled protein than any cubed preparation.
Flavor Variations
Korean BBQ Tofu Bowl: Replace the American-style BBQ sauce with a gochujang-based sauce for a Korean-inspired version with building heat.
Chipotle BBQ Tofu Bowl: Add a tablespoon of chipotle in adobo to the BBQ sauce for a smokier, spicier version with a deeper, more complex heat.
Loaded BBQ Tofu Bowl: Add sliced avocado, jalapeño, and black beans for an extra-loaded version with more substance and nutrition.
Nutritional Highlights (Per Serving)
Calories
Protein
Carbs
Fiber
Fat
~480 kcal
22g
58g
5g
17g
Storage
Refrigerator: Store each component separately for up to 4 days. The BBQ pulled tofu reheats beautifully in a hot skillet or air fryer. Assemble fresh bowls throughout the week.
BBQ sauce: The homemade BBQ sauce keeps in a sealed jar in the refrigerator for up to 2 weeks — make a double batch for use throughout the week.
Freezer: The cooked BBQ pulled tofu freezes well for up to 2 months. Thaw overnight and reheat in a hot skillet or air fryer until caramelized and heated through.
Frequently Asked Questions
Can I use tempeh instead of tofu?
Yes — crumble or slice tempeh thinly and cook in the same BBQ sauce using the same technique. Tempeh has a firmer, nuttier texture that also works very well in a BBQ bowl context.
Can I use store-bought BBQ sauce?
Yes — a good quality vegan BBQ sauce works perfectly as a shortcut. Check the label as some BBQ sauces contain honey or other non-vegan ingredients.
What rice works best in this bowl?
Fluffy long-grain white rice, jasmine rice, or brown rice all work well. Cauliflower rice is an excellent lower-carb alternative that pairs particularly well with the richness of the BBQ sauce.
Tried this recipe? Leave a comment below and let us know how it turned out! Tag us on Instagram and Facebook — we love seeing your plant-powered creations. Looking for more addictive vegan snack and appetizer recipes? Browse all recipes on Easy Vegan Recipes — new recipes posted every single week!
There are soups you make because something warm is needed. And then there are soups like this Vegan One-Pot Mushroom Soup — the kind that fills the kitchen with the most extraordinary aroma of deeply browned mushrooms and garlic and thyme from the moment the heat goes on, that cooks down into a broth of such remarkable depth and body that it tastes like it simmered for hours rather than thirty-five minutes, and that delivers spoonful after spoonful of rich, earthy, umami-packed satisfaction that makes it genuinely one of the most craveable soups in the entire plant-based repertoire. This is that soup. The one that makes mushroom skeptics reconsider everything. The one that gets made again the very next week.
This recipe builds extraordinary depth from a combination of cremini and dried mushrooms — the fresh mushrooms providing body and texture, the dried mushrooms providing an intensely concentrated umami hit that elevates the entire broth far beyond what fresh mushrooms alone could achieve. A generous amount of garlic, fresh thyme, soy sauce, and a splash of balsamic vinegar add the layers of savory complexity that make this soup so deeply satisfying.
What makes this soup so outstanding is the searing technique — taking the time to brown the mushrooms properly in a hot pan before building the soup around them, producing that deep, caramelized, almost meaty mushroom flavor that is the defining characteristic of a truly great mushroom soup.
This recipe is 100% vegan, naturally gluten-free when made with tamari, ready in just 35 minutes, made in one pot, and absolutely magnificent served with crusty bread for soaking up every last drop of the broth.
Recipe Information
Prep Time
Cook Time
Total Time
Servings
Calories
10 mins
25 mins
35 mins
4
~180 kcal
Ingredients
For the Soup
600g cremini or mixed mushrooms, sliced
20g dried porcini or shiitake mushrooms
1 cup (240ml) boiling water (for soaking dried mushrooms)
1 large onion, finely diced
5 cloves garlic, minced
2 tbsp olive oil
4 cups (960ml) vegetable broth
2 tbsp soy sauce or tamari
1 tbsp balsamic vinegar
1 tsp fresh thyme leaves (or ½ tsp dried)
1 tsp fresh rosemary, finely chopped
Salt and black pepper to taste
Optional Add-ins
½ cup (120ml) plant cream or coconut cream stirred in at the end for a creamy version
1 cup (180g) cooked pearl barley for extra substance
A splash of dry white wine added after the garlic
2 tbsp nutritional yeast for extra umami depth
To Serve
Crusty bread
Fresh parsley, finely chopped
A drizzle of good olive oil
Cracked black pepper
Instructions
Soak the dried mushrooms. Place the dried mushrooms in a small bowl and pour the boiling water over them. Let soak for 15 minutes until softened. Strain the soaking liquid through a fine sieve and reserve — this mushroom broth is extraordinarily flavorful and goes into the soup. Roughly chop the rehydrated mushrooms.
Sear the fresh mushrooms. Heat the olive oil in a large pot over high heat until shimmering. Add the sliced fresh mushrooms in a single layer — work in batches if needed — and let sit undisturbed for 2–3 minutes until deeply golden on the bottom before stirring. Continue cooking until golden all over and any released liquid has evaporated completely, about 6–8 minutes total. Season with salt and pepper.
Build the aromatics. Reduce heat to medium and add the onion to the pot. Cook for 4–5 minutes until softened. Add the garlic, thyme, and rosemary and cook for 60 seconds until fragrant.
Build the soup. Add the rehydrated chopped mushrooms and their strained soaking liquid to the pot. Add the vegetable broth, soy sauce, and balsamic vinegar. Bring to a boil then reduce to a simmer and cook for 12–15 minutes until the broth has deepened in flavor.
Adjust and serve. Taste and season generously with salt and black pepper. For a creamier version, stir in plant cream at this stage. Serve hot with crusty bread alongside and a scattering of fresh parsley over the top.
Pro Tips
Sear the mushrooms properly before building the soup — this step is what creates the deep, almost meaty mushroom flavor that makes this soup so extraordinary. A crowded pan steams rather than sears; use the largest pan you have and work in batches if needed.
Never skip the dried mushrooms — they contribute a concentrated umami depth that fresh mushrooms alone cannot replicate, and their soaking liquid adds another layer of rich flavor to the broth.
Add the mushroom soaking liquid carefully — pour slowly and leave any grit behind in the bowl, or strain through a fine sieve.
Taste and season the broth generously at the end — mushroom soup rewards confident seasoning.
Why Dried Mushrooms Make This Soup Extraordinary
Dried mushrooms contain significantly higher concentrations of glutamates and other umami compounds than fresh mushrooms, as the drying process concentrates all their flavor compounds dramatically. Adding even a small amount of dried porcini or shiitake to a soup that already contains fresh mushrooms creates a depth and complexity that would be impossible to achieve with fresh mushrooms alone, producing a broth that tastes deeply savory and complex rather than merely mushroomy.
Flavor Variations
Creamy Mushroom Soup: Stir in half a cup of plant cream or blended cashews at the end for a richer, creamier version.
Mushroom and Barley Soup: Add a cup of cooked pearl barley for a more substantial, hearty soup that works as a complete meal.
Spicy Mushroom Soup: Add a pinch of chili flakes and a teaspoon of smoked paprika for a warmer, spiced version.
Nutritional Highlights (Per Serving)
Calories
Protein
Carbs
Fiber
Fat
~180 kcal
7g
16g
3g
9g
Storage
Refrigerator: Store in an airtight container for up to 5 days. The soup deepens in flavor during storage and is often even better on day 2 or 3. Reheat gently on the stovetop.
Freezer: Freezes well for up to 3 months. Thaw overnight in the refrigerator and reheat gently on the stovetop, adding a splash of broth if needed.
Meal prep: This soup is an excellent meal prep staple — make a large batch at the beginning of the week for effortless lunches and dinners.
Frequently Asked Questions
Can I use only fresh mushrooms without the dried ones?
Yes, though the soup will have less depth. If omitting dried mushrooms, add an extra tablespoon of soy sauce and a teaspoon of nutritional yeast to compensate for some of the lost umami complexity.
What type of dried mushrooms work best?
Porcini mushrooms provide the most intense, truffle-like flavor; shiitake provides a deeper, earthier umami. Either works beautifully, as does a mixed dried mushroom blend.
Can I blend this soup?
Yes — blend half the soup for a version that is partially smooth and partially chunky, which many people find the most satisfying texture. Alternatively blend completely for a smooth, creamy mushroom bisque.
Tried this recipe? Leave a comment below and let us know how it turned out! Tag us on Instagram and Facebook — we love seeing your plant-powered creations. Looking for more rich, satisfying vegan soup and dinner recipes? Browse all recipes on Easy Vegan Recipes — new recipes posted every single week!
Vegan Carrot Cake is a delicious and flavorful treat for dessert lovers. Filled with natural sweetness from carrots, your taste buds will thank you. Gather your ingredients, follow our simple instructions given below and enjoy the taste of this delectable vegan carrot cake.
Ingredients:
2 cups all-purpose flour 2 tsp baking powder 1 tsp baking soda 1 tsp ground cinnamon 1/2 tsp ground ginger 1/4 tsp ground nutmeg 1/2 tsp salt 1/2 cup vegetable oil 1/2 cup unsweetened applesauce 1 1/2 cups granulated sugar 1 tsp vanilla extract 1/4 cup unsweetened almond milk 2 cups grated carrots 1/2 cup chopped walnuts (optional)
For the vegan cream cheese frosting:
1/2 cup vegan butter, softened 8 oz vegan cream cheese, softened 3 cups powdered sugar 1 tsp vanilla extract
Instructions:
Preheat the oven to 350°F (180°C) and grease a 9-inch cake pan.
In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, ginger, nutmeg, and salt.
In a separate large bowl, whisk together the oil, applesauce, sugar, vanilla extract, and almond milk until smooth.
Add the dry ingredients to the wet ingredients and mix until just combined.
Fold in the grated carrots and chopped walnuts (if using).
Pour the batter into the prepared cake pan and bake for 30-35 minutes, or until a toothpick inserted in the center of the cake comes out clean.
While the cake is baking, make the vegan cream cheese frosting. In a large bowl, beat the vegan butter and vegan cream cheese together until smooth.
Add the powdered sugar and vanilla extract and beat until creamy.
Once the cake has cooled, spread the frosting on top of the cake.
Serve and enjoy!
Note: You can also make this recipe into cupcakes by dividing the batter among 12 muffin cups and baking for 18-20 minutes
Another gorgeous meal that is on top of our must-try list!
Ingredients.
1/2 lb. pasta 2 tbsp vegan butter, divided 3 tbsp finely chopped fresh parsley 1 cup finely chopped onion 2 tbsp olive oil 1 tsp kosher salt 1/2 tsp black pepper 1 tbsp tomato paste 1 tsp garlic powder 2 tbsp sweet paprika 2 15 oz. cans chickpeas, drained and rinsed 1 tbsp all-purpose flour 1 cup vegetable broth 2 cups crushed tomatoes 1/2 cup vegan sour cream 1/8 to 1/4 tsp red chili flakes (optional)
Method.
Cook pasta according to package directions for al dente in salted water (2 tbsp kosher salt), then drain.
Transfer pasta to large mixing bowl, add 1 tbsp butter & fresh parsley. Remove water from pan. Over medium heat, add onions, oil, remaining butter, salt & pepper to pan.
Stir, cook on medium low heat for 5 min. Add tomato paste & garlic powder.
Stir, cook 3 min. Stir in paprika & chickpeas. Then stir in the flour. Stir in vegetable broth foll owed by crushed tomatoes, sour cream & optional red chili flakes. Stir well to incorporate. Bring to gentle simmer, cook for 4-5 min, careful not to boil. Add pasta and serve.
There are plant-based bacon substitutes that taste like a reasonable approximation. And then there are substitutes like this Air Fried Carrot Bacon — the kind that comes out of the air fryer in thin, curled, deeply caramelized strips that are simultaneously chewy and slightly crispy at the edges, coated in a smoky, salty, maple-touched glaze that hits every single flavor note that makes bacon so irresistible — the smoke, the salt, the sweet, the savory — in a thin orange strip that has no business tasting this good and absolutely does. This is that carrot bacon. The one that gets eaten straight from the basket before it even makes it to the plate. The one that converts people.
This recipe uses thin ribbons of carrot peeled lengthwise and marinated in a deeply savory, smoky marinade of soy sauce, liquid smoke, smoked paprika, maple syrup, and garlic powder, then air fried at high heat until the edges crisp and the coating caramelizes into something that is genuinely, authentically reminiscent of the real thing in flavor — even if the texture is its own delightful, chewy, slightly crisp thing.
What makes this carrot bacon so outstanding is the marinade — every ingredient is chosen to replicate a specific quality of bacon. Soy sauce provides the salt and umami. Liquid smoke provides the smokiness. Smoked paprika deepens the smoke and adds color. Maple syrup provides the slight sweetness that balances the salt. Together they coat the thin carrot ribbons and concentrate during air frying into an extraordinarily complex, deeply savory glaze.
This recipe is 100% vegan, naturally gluten-free when made with tamari, ready in just 25 minutes, and absolutely magnificent layered into sandwiches, crumbled over salads, piled into breakfast bowls, or eaten straight from the air fryer basket at the kitchen counter.
Recipe Information
Prep Time
Marinate Time
Cook Time
Total Time
Servings
Calories
10 mins
10 mins
10 mins
30 mins
4
~80 kcal
Ingredients
For the Carrot Bacon
4 large carrots, peeled into thin ribbons using a vegetable peeler
For the Smoky Marinade
3 tbsp soy sauce or tamari
1 tbsp maple syrup
1 tbsp olive oil
1 tsp smoked paprika
½ tsp liquid smoke
½ tsp garlic powder
¼ tsp onion powder
¼ tsp black pepper
Optional Add-ins
½ tsp chipotle powder for extra smokiness and gentle heat
1 tsp rice vinegar for a slightly tangier, more complex marinade
A pinch of cayenne for building heat
To Serve
In sandwiches and wraps with lettuce, tomato, and vegan mayo
Crumbled over salads as a savory topping
Piled into breakfast bowls with scrambled tofu and roasted potatoes
On top of avocado toast
In a vegan BLT
Alongside pancakes or waffles for a full vegan breakfast
Instructions
Peel the carrot ribbons. Using a vegetable peeler, run the peeler along the length of each carrot to produce long, thin, flat ribbons. Continue peeling the same carrot from top to bottom, rotating as the sides become flat. The ribbons should be thin enough to be slightly translucent when held to the light — this thinness is essential for the right texture after cooking.
Make the marinade. In a wide, shallow bowl or dish whisk together the soy sauce, maple syrup, olive oil, smoked paprika, liquid smoke, garlic powder, onion powder, and black pepper until combined.
Marinate the ribbons. Add the carrot ribbons to the marinade and toss gently to coat every surface. Let marinate for 10 minutes, turning once halfway, so the ribbons absorb as much of the marinade as possible.
Air fry in batches. Preheat the air fryer to 375°F (190°C). Arrange the marinated carrot ribbons in a single layer in the air fryer basket — do not overlap, as overlapping produces steaming rather than crisping. Work in batches if needed. Air fry for 8–10 minutes, checking at 7 minutes, until the edges are curled and slightly crispy and the coating has caramelized to a deep, glossy finish.
Watch carefully in the final minutes. Carrot bacon can go from perfectly caramelized to burnt very quickly due to the sugar in the maple syrup and carrots. Check every minute in the final 2–3 minutes and remove when they look deeply colored but not dark.
Serve immediately. Transfer to a plate and serve immediately while still warm and at their best texture — slightly crispy at the edges, chewy through the middle, deeply glazed throughout.
Pro Tips
Peel the ribbons as thinly as possible — thicker carrot strips take longer to cook and produce a softer, less bacon-like result. The thinnest ribbons the peeler can produce are ideal.
Do not skip the liquid smoke — it is the single ingredient most responsible for the bacon-like flavor. Without it the marinade produces a delicious glazed carrot, but the bacon character is significantly reduced.
Air fry in a single layer without overlapping — every ribbon needs direct exposure to the circulating hot air to crisp properly.
Watch closely in the final minutes — the maple syrup in the marinade means these can burn quickly once they start to caramelize.
Eat immediately — carrot bacon softens as it cools and is at its best texture within 5 minutes of cooking.
Why Carrots Make Such Convincing Bacon
Carrots are one of the most effective plant-based bacon substrates for a specific reason — when sliced into thin ribbons and cooked at high heat, they develop a slightly chewy, yielding texture that is closer to cooked bacon than almost any other vegetable. Their natural sweetness, when caramelized by heat and amplified by maple syrup, replicates the slight sweetness of cured bacon. Their orange pigment deepens to a reddish-brown during high-heat cooking that visually reinforces the bacon impression. And their structural integrity — they do not collapse or disintegrate the way softer vegetables do — means they emerge from the air fryer as distinct, handleable strips rather than a pile of vegetable mush.
The marinade does the rest. Liquid smoke is the key ingredient — a concentrated distillation of real wood smoke that adds genuine, natural smokiness rather than an artificial flavoring. Soy sauce provides the deep, savory, slightly umami character of cured meat. Maple syrup provides the sweet-salty balance that makes bacon so specifically addictive. Smoked paprika contributes color and additional smoke. Together these elements make the carrot an extraordinarily convincing vehicle for the bacon flavor profile.
Flavor Variations
Spicy Carrot Bacon: Add chipotle powder and a pinch of cayenne to the marinade for a spicier version with a building heat that lingers pleasantly.
Teriyaki Carrot Bacon: Replace the Western bacon marinade with a teriyaki-style marinade of soy sauce, mirin, and ginger for an Asian-inspired variation that is particularly spectacular in rice bowls.
Extra Crispy Version: After the initial air fry, brush with a tiny additional amount of marinade and air fry for 2 more minutes — this double glazing produces an even more intensely flavored, slightly crispier result.
Nutritional Highlights (Per Serving)
Calories
Protein
Carbs
Fiber
Fat
~80 kcal
2g
12g
2g
3g
Storage
Best fresh: Carrot bacon is at its best immediately after cooking. The texture softens significantly as it cools and does not restore well during reheating.
Refrigerator: Store cooled carrot bacon in an airtight container for up to 3 days. Reheat in the air fryer at 375°F (190°C) for 3–4 minutes to partially restore crispiness — it will not be as good as fresh but still deeply flavorful.
Marinade only: The marinade keeps in the refrigerator for up to 2 weeks in a sealed jar, making it easy to marinate and cook a fresh batch quickly any morning.
Frequently Asked Questions
Can I make this in the oven instead of an air fryer?
Yes — arrange in a single layer on a lined baking sheet and bake at 400°F (200°C) for 15–20 minutes, flipping halfway, until caramelized and slightly crispy at the edges. The oven produces a slightly less crispy result than the air fryer but still delicious.
Where do I find liquid smoke?
Liquid smoke is available in most supermarkets in the condiments or barbecue section, typically in small bottles. A little goes a very long way — the ½ teaspoon in this recipe provides significant smokiness. Smoked paprika can be increased slightly as a partial substitute if unavailable, though the smoky character will be less pronounced.
Can I use other vegetables for bacon instead of carrot?
Yes — thin strips of beetroot, courgette, and eggplant all work with the same marinade, each producing a different texture. Carrot produces the most convincingly bacon-like result but all are delicious in their own right.
Tried this recipe? Leave a comment below and let us know how it turned out! Tag us on Instagram and Facebook — we love seeing your plant-powered creations. Looking for more addictive vegan snack and appetizer recipes? Browse all recipes on Easy Vegan Recipes — new recipes posted every single week!
1. Heat oil in a large pan/skillet, add onion and fry for about 5 minutes. Add garlic and fry for a further 1 minute.
2. Now add the mushrooms and fry over medium heat for about 5 minutes.
3. Pour in white wine (optional), vegetable broth, tamari (or soy sauce), and the spice mixture. I love adding nutritional yeast flakes as well but that’s optional! Bring to a boil.
4. Add cornstarch to the plant-based milk or cream (I used canned coconut milk, however, almond milk, oat milk/cream or soy milk/cream is fine too) and stir to dissolve.
5. Pour the milk/cream mixture into the pan and cook on low-medium heat for about 10 minutes until the sauce thickens. Taste and adjust seasonings as to your preference.
6. Add fresh thyme leaves and/or parsley and/or tarragon to taste! Enjoy with brown rice or pasta of choice! This creamy mushroom sauce also tastes great over mashed potatoes! Enjoy!
400 g (1 lb) mushrooms (closed cup, Forestiere or chestnut)
30 g (1 ounce) porcini mushrooms, rehydrated (reserve the water)
1 medium carrot
2-3 celery sticks
Fresh thyme, 2 sprigs, minced
Fresh rosemary, 1 sprig, minced
2 bay leaves
150 g (1 cup) wild rice mix
1 liter (4 cups) vegetable stock
200 ml (1 cup) coconut milk
Baby spinach, 2 handfuls
Instructions
1. Set your pressure cooker to Saute function and add the butter. When it’s melted, add the onions and cook for 1-2 minutes until they soften.
2. Add the mixed mushrooms and garlic and saute for 4-5 minutes until they reduce in size. Add the rehydrated porcini mushrooms and continue to cook for another minute. Next, add the thyme, rosemary, and bay leaf to the pot and cook for 30 seconds until fragrant. Add the rice and cook for 1-2 minutes, stirring often. Deglaze with some of the water you used to rehydrate the porcini mushrooms in.
3. Add the carrots and celery to the pot together with the vegetable stock. Give it a good stir and season with salt and freshly ground black pepper.
4. Set the pressure cooker to High for 25 minutes and quick release.
5. Stir in the coconut milk and add the spinach to the pot. Close the lid for 1-2 minutes to allow the spinach to wilt. Season to taste and serve with crusty bread and topped with some vegan parmesan if you like.
2-3 pounds Yukon gold potatoes, cubed 2 tablespoons olive oil 1 teaspoon salt 1 teaspoon black pepper 1 cup chopped celery 1 tablespoon sweet relish 1 green onion, chopped Creamy Garlic Herb Sauce 1/2 cup vegan mayonnaise 1 tsp lemon juice 3 garlic cloves, minced 1 tsp dried dill 1 tsp dried oregano 1 tsp dried basil 1/2 tsp garlic powder 1/2 tsp salt 1/2 tsp black pepper 1/4 tsp smoked paprika (Can also use paprika) 1 Tbsp apple cider vinegar 1 tsp maple syrup
Method.
1. Preheat oven to 400 F and line a baking sheet with parchment paper. Add cubed potatoes (skin on or off) to baking sheet and drizzle with olive oil and season with salt + black pepper.
2. Toss everything to coat potatoes. Bake for 30-35 minutes or until potatoes are golden and tender once tested with a knife.
3. Make the garlic herb sauce. In a bowl, add together all ingredients, whisking until smooth and combined. Adjust taste and seasonings based on preference.
4. Remove potatoes from the oven and let cool for 10-15 minutes. Once cooled, add Garlic Herb sauce and toss everything together until potatoes are fully coated.
5. Add in the chopped celery, sweet relish, and green onions, tossing everything together again. Serve immediately or store tightly sealed in the refrigerator until ready to serve
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