I’m not a huge fan of soy products pretending to be meat. Don’t get me wrong, I like tofu, tempeh, seitan, etc., but as someone who isn’t fully vegan I do find there is usually something off about the pre-packaged facon and the like. Although oddly enough I don’t mind taste of vegan cheese, depending on the brand. Also Café My House in Ottawa has the best vegan cheese!
Anyway with all that said, this has led me to look into how I can mimic – at least best I can – the texture and taste of bacon without all the extra chemicals found in pre-packaged products. To be completely honest, after doing taste tests with several people, they were split down the middle on whether or not it reached facon territory, but they all agreed it tasted delicious and would be a good topper on certain dishes like the mac and cheeze pictured above.
I will continue on with my facon journey and will likely update this page as I test out different vegetables and spices, but for now here is the original recipe!
Prep Time: 10 minutes + 3 hours to overnight for marinade
Cooking Time: 45 minutes
Makes: 1 cup
4 medium portobello mushrooms thinly sliced
3 tablespoons of soy sauce
1 teaspoon of cayenne
1 teaspoon of smoked paprika
1 teaspoon of onion powder
1 teaspoon of garlic powder
½ tablespoon of maple syrup
½ tablespoon of Montreal steak spice
A pinch of chilli flakes
¼ cup of tahini
In a large bowl, combine all ingredients and mix well. Cover and put in the fridge to marinade for at least three hours, but preferably overnight.
When marinade is ready, pre-heat convection oven to 250° F / 120° C.
Lightly grease parchment paper using cooking spray or a little bit of grape seed oil and place on the convection oven pan. Evenly spread the mushrooms out on the pan.
Cook for 45 minutes, turning halfway through.