These oven-baked vegan TVP bacon bits are simple and easy-to-make, but add an amazing smokiness flavor to salads, pasta, potatoes and so much more. They are surprisingly high-in-protein and much healthier then the store-bought veggie bacon bits!
Why do people love bacon so much? The smokiness? The crunchy/chewiness? The overwhelmingly salty taste? All the fat?
You will get all of this with these vegan bacon bits! Well, the salty flavor is not overwhelming, rather just right. And there is no fat. So I guess it's not exactly like bacon. But otherwise, they really taste just like bacon bits!
And these are so easy-to-make: stir the textured vegetable protein (TVP) with a few ultra flavorful spices, then bake in the oven until chewy or crunchy, depending on what you are looking for.
Plus, TVP not only is a vessel to carry on all the flavors you are looking for to garnish your meals, it is also loaded with healthy plant protein. TVP also has almost zero fat, which makes them such a healthier option for any diet, whether you are vegetarian or not.
Sprinkle over salads, pasta dishes, baked potatoes, vegetable casseroles and so much more. My imitation bacon bits jars never last for very long!
Why you will love this recipe
- Oil-free and oven-baked
- Rich in protein
- Healthy, dye-free and without preservatives
- Stores well
- Requires only 6 simple pantry ingredients
- So flavorful!
Are store-bought bacon bits already vegan?
You can definitively find bacon bits made with animal protein, but did you know that the common bacon bits from the company McCormick is actually vegan? They also use TVP to make it, BUT the problem is all the other stuff that comes with it which consists of a long list of ingredients hard to pronounce including dyes and preservatives.
So, why not make your own? You will save money, control the flavor to your taste and actually eat something that's good-for-you.
What's TVP?
TVP stands for "Textured Vegetable Protein".
It does sound like an odd ingredient, but it is simply made from soybeans. While making soybean oil, the high-in-protein paste left is dehydrated and then shaped into mini bits. It is considered a processed ingredients, but TVP also carries lots of protein, some fiber and pretty much no fat at all.
Before using, you have to rehydrate TVP. Then, use it as a meat replacement in burgers, pasta sauces, chilis or anywhere you want to add more nutrients and texture. I use the TVP from Bob's Red Mill.
Ingredients you'll need
- TVP: has a crumbly and chewy consistency, which mimics so well the bacon bits.
- Soy sauce: use a gluten-free tamari if needed. Essential for the saltiness/savory flavor.
- Maple syrup: sweetener of choice, but agave nectar would work too. Do not use granulated sugar.
- Liquid smoke: you will need it for a smoky bacon flavor. If you don't have it, then you can try swapping for smoky paprika instead. I use this liquid smoke from Colgin that I buy at the grocery store. A little goes a long way, so you won't need a lot.
- Nutritional yeast: not a typical bacon bits ingredient, but helps get a deeper flavor.
- Garlic powder: just for flavor, onion powder would also work fine if that's all you have.
How to make these veggie bacon bits
Line a baking sheet with parchment paper and pre-heat the oven to 325º.
Soak
In a medium bowl, combine the hot water, soy sauce, liquid smoke, maple syrup, nutritional yeast and garlic powder. Then, add the TVP and stir to combine. Let the TVP soak for about 10 minutes, it should absorb most of the liquid.
Bake
Once soaking is done, transfer the marinating TVP on a the prepared baking sheet making sure to spread it all over the surface and bake for 10 minutes. Then, stir the TVP and bake for another 10 minutes.
If you are looking for a CHEWY bacon bits, then you are done! Let them cool down completely on the baking sheet so they dry up a little more.
Adjust texture
If you are looking for CRISPY bacon bits, then I recommend you bake them for another 10 or 15 minutes extra, stirring every 5-10 minutes. I tried baking for a total of 35 minutes and they came out super crispy. Be careful as you bake them longer as they can burn easily, especially on the edges of the baking sheet. Again, let the bits completely cool down on the baking sheet.
Watch how to make them
Baking tips
- You will need to adjust the baking time depending on what you are looking for. The important part to remember is to stir them often. I stir them after 10 min and 20 min, but after that, I stir them every 5-7 minutes and aim for a total of 30-35 minutes for crunchy bacon bits. They also tend to burn a little easier on the edges of the baking sheet, so watch for that.
- Cover the baking sheet with parchment paper as this is an oil-free recipe.
- Be sure to spread out the bits nicely all over the baking sheet so they can bake as evenly as possible. If they are piled over each other too much, they simply won't cook well.
- For extra smoky bits, either add more liquid smoke or try adding some smoky paprika too.
Serving suggestions
These tasty veggie bacon bits find their way in so many of my meals! They are amazing to add a smoky flavor to salads, pasta or soups, but also a fun crunchy texture. I especially love them over my kale apple crunch salad or a simple creamy broccoli salad.
Also, add them to vegan baked mac and cheese dishes or creamy vegan cauliflower casseroles. Also great over mashed sweet potatoes. They will lose on their crunchiness if tossed in a creamy sauce, so simply garnish at the end if you want them to stay crispy.
Make sure to use them as a garnish next time you make baked potatoes or include them in my eggless salad when making sandwiches. Also try including them in a cashew white sauce to make a vegan carbonara pasta meal. They will add an amazing smoky and saltiness taste to your favorite dishes!
Storage tips
Once they completely cooled down, then you can transfer in a storing jar. If you transfer while still warm, they can steam and loose on their crunchy texture. I usually let them rest on my counter uncovered for the rest of the day.
For longer storage, you can cover the jar and keep them in the fridge for about a week.
You can also freeze them for up to 3 months.
More vegan 'meaty' recipes to try
- Vegan TVP meatballs
- Tofu bolognese
- Tempeh 'beef' stew
- Lentil and mushroom meatloaf
- Vegan lentil goulash
- Vegan shepherd's pie
- Vegan hamburger helper
I hope you like these vegan TVP bacon bits as much as we do! If you try it, please leave a comment below and rate the recipe to let me know how it was. Your feedback is so helpful!
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Vegan TVP Bacon Bits (Oven-Baked and Oil-Free)
Ingredients
- 1 ½ cup Textured Vegetale Protein (TVP)
- ¾ cup warm water
- 3 tbsp soy sauce - or gluten-free tamari
- 1 tbsp maple syrup
- 1 tbsp nutritional yeast
- 2 tsp liquid smoke
- ½ tsp garlic powder
Instructions
- Line a baking sheet with parchment paper. Pre-heat the oven to 325º.
- Combine the warm water, soy sauce, maple syrup, liquid smoke, garlic powder and nutritional yeast. Then, add the TVP, stir and let sit for 10 minutes.
- Transfer on the prepared baking sheet and spread them out up to the edges.
- Bake in the oven for 10 minutes. Then, stir well and bake for another 10 minutes or so. Let them completely cool down on the baking sheet. This should give you CHEWY bacon bits.
- If you want them extra CRISPY, then bake them longer. You can do additional 5-10 more minutes at the time, then stir and check if they are done enough for your taste. All oven are different and the bits tend to burn more easily on the edges of the baking sheet, so stirring more often is best, plus it will allow you to watch more carefully. I have tried up to 35 minutes stirring every 5-10 minutes and they were nice and crispy.
- Let the bits cool down at room temperature on the baking sheet, they will crisp and dry out more during that time. They need to be completely cool down before transferring to a storing container or they will soften. Keep in a jar for up to 7 days (or even more) in the fridge.
Video
Notes
- You will need to adjust the baking time depending on what you are looking for. The important part to remember is to stir them often. I stir them after 10 min and 20 min, but after that, I stir them every 5-7 minutes and aim for a total of 30-35 minutes for crunchy bacon bits. They also tend to burn a little easier on the edges of the baking sheet, so watch for that.
- Cover the baking sheet with parchment paper as this is an oil-free recipe.
- Be sure to spread out the bits nicely all over the baking sheet so they can bake as evenly as possible. If they are piled over each other too much, they simply won't cook well.
- For extra smoky bits, either add more liquid smoke or try adding some smoky paprika too.
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