Otherwise known as “bacon bits”, though I expect this to be banned due to pressure from the meat industry soon. I used to love these when I lived in the UK, and fast forward 20+ years, you still can’t get them in Germany, so I make them myself.

Ingredients

• 2 cups pea protein or TVP mince
• 1/2 cup soy sauce
• 1/2 cup water
• 1/4 cup (smoked) oil
• 1/4 cup beetroot juice
• 1 tbspn whisky
• 1 tspn smoked salt

• liquid smoke – I use concentrated liquid smoke (available from specialingredients.co.uk; you will need a few drops. If using regular liquid smoke, 1 teaspoon will do.
• paprika oil for colour – this is optional as it’s not something everyone has hanging around the kitchen. Alternatively smoked paprika will do the trick, 1 teaspoon
• Bacon aroma – again optional; in the UK vegan bacon aroma is available from specialingredients.co.uk.

Method

Put everything in a pan and simmer until the liquid has mostly been soaked up, stirring occasionally.

Transfer to a dehydrator and dehydrate until the bacon bits are dry and crispy. How long exactly depends upon the moisture of your bacon bits and how densely you spread them. Alternatively, you can bake them in the oven on parchment paper at a lowish temperature (circa 100 Celsius). Check frequently and remove when they have the desired consistency. You may need to flip/stir them during the process. Spreading as thinly as possible speeds up the process.

Stored in an airtight container they will keep for several weeks to months.

Use on salads, as a topping for soups or anything else that takes your fancy. They also make great gift, especially if you cannot get them in your area.

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