Easy Vegan Mushroom Bacon

If you’ve been craving that smoky, savory, salty bite that bacon brings to a dish but want a plant-based version that’s just as satisfying, my easy vegan mushroom bacon is about to be your new favorite thing. It’s packed with umami flavor, ready in under 30 minutes, and honestly? I could eat it straight off the pan like chips!

I first started experimenting with mushroom bacon when I wanted something bold and flavorful to layer into sandwiches and wraps. I had tried store-bought vegan bacon before, but most of it was overly processed and not exactly budget-friendly.

So I grabbed a portobello, mixed up a quick smoky marinade, and tossed it in the oven. The result? Crispy, caramelized edges, a chewy center, and an addictively savory flavor that tastes amazing on just about everything.

This has quickly become one of my go-to vegan mushroom recipes, and I find myself making it again and again. It’s quick, easy, and so versatile. You can toss it into salads, sprinkle it over pasta, layer it in breakfast sandwiches, or just eat it with your fingers while you wait for the rest of dinner to cook! No judgment here! 🙂

🥘 Ingredients

You only need a few ingredients to make my plant-based bacon recipe, and you probably already have most of them in your pantry! Here’s what I used:

Portobello Mushrooms: I like using a large portobello for thick, bacon-like slices, but crimini, shiitake, or even oyster mushrooms work great too. Use about 160 grams if you’re subbing another type.

Maple Syrup: Regular bacon has a very subtle sweet note, so I added maple syrup for that classic sweet-savory balance.

Liquid Smoke: Key for that rich, smoky flavor. A little goes a long way!

Seasonings: I used a generous amount of sea salt, garlic powder, onion powder, and black pepper – all of which come together to add that deep, savory, bacon like flavor to the mushrooms.

🔪 How To Make

Making vegan bacon from mushrooms is easier than you think, I promise! Here’s how I do it:

Preheat And Prep: I start by preheating the oven to 350°F (175°C). Then I slice the mushroom into thin strips (about ¼ inch thick). I try to keep the slices even so they cook at the same rate. I also prep the marinade by whisking together the maple syrup, liquid smoke, garlic powder, onion powder, black pepper, and sea salt in a small bowl. This is the flavor base, and it comes together in just a minute.

Coat Mushrooms: I lay the mushroom slices flat on a plate or in a wide container, then brush the marinade over both sides. I like to let them sit for a couple of minutes so they soak up all that smoky goodness.

Bake: I arrange the slices on a parchment-lined baking sheet and bake for 15 minutes. Then I flip them and bake for another 10–20 minutes, checking every 5 minutes after flipping.

Serve: Once they’re cooked and crispy, I take them out and let them cool slightly. Then I use them right away, or try not to eat the whole batch straight from the tray!

📖 Variations

I truly love this recipe as is, I’ve tested it so many times it’s virtually perfect! But it is easy to tweak depending on what you have on hand or what flavors you’re craving. Here are some of the ways I typically customize it:

Make It Spicy: If I’m craving more heat, I’ll add a pinch of cayenne or a few dashes of hot sauce to the marinade for a spicy kick.

Less Sugar: If you want to make these lower in sugar or sugar free, you can cut the maple syrup in half or swap it for lower sugar coconut aminos to reduce the sweetness and bring in some extra umami flavor.

Soy-Free: If you’re avoiding soy (often in liquid smoke), try smoked paprika instead. It adds a nice smoky flavor without any soy-based ingredients.

🍽 Serving Suggestions

This mushroom bacon goes with just about everything – I seriously mean it! Here are a few of my favorite ways to serve it:

• Crumble over a salad like a grilled romaine salad
• Add it to a bowl of vegan chili mac or savory breakfast oatmeal
• Pile it on a high protein vegan burger or tuck it into a this vegan pastrami sandwich
• Use it as a topping for vegan bolognese or pasta salad
• Serve it with a slice of vegan french toast for a salty-sweet combo

🧊 Storage Directions

Refrigeration: I store leftovers in an airtight container in the fridge for up to 3–4 days.

Freezing: I don’t recommend freezing this recipe. Mushrooms tend to change texture after freezing and thawing, and it can affect the final result.

Reheating: You can reheat the plant-based-bacon in the oven, on the stovetop, or even in the microwave, just know the texture will be crispier with dry heat (oven or pan).

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Easy Vegan Mushroom Bacon

My crispy, smoky vegan mushroom bacon is so simple, it needs just 6 ingredients. It's a healthy, flavorful plant-based topping for salads, sandwiches, and more!

Prep Time5 minutes mins

Cook Time25 minutes mins

Total Time30 minutes mins

Course: 30 Minutes or Less, Breakfast, Brunch, Topping

Cuisine: American, Vegan, vegetarian

Diet: Gluten Free, Vegan, Vegetarian

Servings: 4

Calories: 36kcal

Author: Anjali Shah

Ingredients

• ▢ 1 portobello mushroom , see note
• ▢ 2 tablespoons maple syrup
• ▢ 1 tablespoon liquid smoke
• ▢ 1-1½ teaspoons sea salt , start with 1 and taste to see if you want more
• ▢ 1 teaspoon garlic powder
• ▢ 1 teaspoon onion powder
• ▢ ½ teaspoon ground black pepper

US Customary – Metric

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Instructions

• ▢
  Preheat the oven to 350 degrees F / 175 C
• ▢
  Slice the mushroom into thin slices, no thicker than ¼ inch thick, and place them on a plate or wide container.
• ▢
  Mix the rest of the ingredients in a bowl.
• ▢
  Coat the mushroom slices with the mixture on both sides.
• ▢
  Lay them out on a parchment lined baking sheet.
• ▢
  Bake for 15 minutes. Flip the slices over. Bake for another 10-20 minutes, depending on how crispy you want them. Make sure to start checking them every 5 minutes after flipping as cook time will vary by oven and how thick the slices are.
• ▢
  Serve in everything!

Notes

• Other Mushrooms: If you want to use another mushroom, use 160 grams of whatever one you are using. I chop up cremini mushrooms for this too and it works great, just watch the bake time.
• Keep An Eye On The Mushrooms: Every oven is different, and your bake time will depend on how thick your slices are and how crispy you like them. Mushroom bacon can also go from perfectly crisp to overdone pretty quickly. I always check mine every 5 minutes after flipping and pull any thinner pieces early so they don’t burn.
• Slice Evenly: Try to cut all your mushroom strips the same thickness so they cook evenly. Thinner = crispier, thicker = chewier.
• Taste As You Go: When it comes to salt, I start with 1 tsp and adjust after baking. Some mushrooms soak up salt more quickly than others so it’s important to taste as you go.
• Wipe, Don’t Rinse Mushrooms: I use a damp cloth or paper towel to clean them. Avoid soaking, they’ll absorb water and won’t crisp up properly.
• Customize The Texture: If you like your “bacon” chewy, bake closer to 25 minutes. If you want it crispier, go for 30–35 minutes (or as long as you need to in order to get it super crisp) and use thinner slices.

Nutrition

Calories: 36kcal | Carbohydrates: 9g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Sodium: 532mg | Potassium: 108mg | Fiber: 1g | Sugar: 7g