Vegan Mushroom Pancetta
Smoky, crispy, and undeniably delicious, this here is the vegan solution to any meal that calls for smoked pancetta or bacon bits!
King oysters have a distinctively meaty texture, which once fried and crisped up allows us to mimic pancetta perfectly. Use these pancetta bits on top of a carbonara, mac and cheese, risotto or anywhere you want smoky, salty bites!
What you need
MAKES 1 CUP
- 1 cup king oyster mushrooms, diced (you can use button mushrooms if king oysters are not available)
- 2 tbsp. neutral oil
- 1 tbsp. maple syrup
- 2 tsp. nutritional yeast
- 2 tsp. smoked paprika
- 1 tsp. salt
- ½ tsp. liquid smoke
Mix everything except the oil in a bowl until well seasoned.
Heat the oil on medium high heat and drop the mushroom bits in there, cooking for 5-10 minutes until they are crispy and crunchy all over.
Remove and place onto a paper towel so they don’t get soggy, and set aside until ready to use.
✨ RECIPE NOTES ✨
- Storage: Store any leftover bits in the fridge for up to 3 days. Make sure they are totally cooled before covering them so they don’t steam and go soggy.