I’m sharing my Vegan Mushroom Bacon Recipe that shows how oyster mushrooms can be baked into 100% plant based, keto friendly strips that recreate bacon using simple pantry ingredients.

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I cant stop messing with this Vegan Mushroom Bacon Recipe, its weird and slightly addictive. Made from oyster mushrooms with a hit of liquid smoke, it somehow tastes meaty even though its totally plant based.

The texture flips between crisp and chewy in a way that makes you keep reaching for another piece, and people always try to guess what secrets I slipped in. I bring it to casual get togethers and watch friends argue over whether its smoked pork or magic, then quietly admit its vegan and act surprised when they dont care.

Try it when you want to trick your own taste buds.

Ingredients

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Oyster mushrooms: meaty, low calorie, some fiber, little protein, perfect bacon texture when crisped.
Olive or avocado oil: adds healthy fats and helps mushrooms crisp and brown.
Tamari or soy sauce: salty, umami boost, adds depth, contains some sodium.
Liquid smoke: tiny bit goes a long way to add smoky bacon flavor without fire.
Smoked paprika: smoky, slightly sweet, gives color and warmth, enhances savory notes.
Nutritional yeast: optional, cheesy umami, adds B vitamins and extra savory depth.
Apple cider vinegar: brightens flavor, balances salt and smoke with a mild tang.
Erythritol or monk fruit: optional sweetener, tiny sweetness balances smoke and salt without calories.

Ingredient Quantities

10 ounces oyster mushrooms, pulled into strips (about 280 g)

2 tablespoons olive oil or avocado oil

1 tablespoon tamari or soy sauce (use tamari for gluten free)

1 teaspoon liquid smoke

1 teaspoon smoked paprika

1/2 teaspoon garlic powder

1/2 teaspoon onion powder

1/4 teaspoon freshly ground black pepper

1/2 teaspoon smoked sea salt or regular salt

1 teaspoon apple cider vinegar

1 teaspoon powdered erythritol or monk fruit sweetener (keto friendly, optional but nice)

1 tablespoon nutritional yeast (optional for extra savory umami)

1/2 teaspoon toasted sesame oil (optional, adds depth)

How to Make this

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1. Preheat your oven to 375 F 190 C and line a baking sheet with parchment paper or a silicone mat; pat the 10 ounces oyster mushrooms dry with paper towels and pull them into thin strips with your hands, try to make them about the size of bacon strips.

2. In a medium bowl whisk together 2 tablespoons olive oil or avocado oil, 1 tablespoon tamari or soy sauce (use tamari for gluten free), 1 teaspoon liquid smoke, 1 teaspoon smoked paprika, 1/2 teaspoon garlic powder, 1/2 teaspoon onion powder, 1/4 teaspoon freshly ground black pepper, 1/2 teaspoon smoked sea salt or regular salt, 1 teaspoon apple cider vinegar, and 1 teaspoon powdered erythritol or monk fruit sweetener.

3. Stir in 1 tablespoon nutritional yeast and 1/2 teaspoon toasted sesame oil if using; they are optional but add great umami and depth, so i usually put them in.

4. Add the pulled mushroom strips to the bowl and toss well so every piece is evenly coated; let them sit and marinate for about 10 to 15 minutes so they soak up the flavor.

5. Spread the mushrooms in a single layer on the prepared sheet, dont overcrowd the pan or they steam instead of crisping, press them down lightly with a spatula so they make good contact with the sheet.

6. Bake for about 12 minutes, flip every strip gently, then bake another 8 to 12 minutes until edges are deep golden and crispy; oven times vary so watch closely near the end.

7. If they still need extra crisp, pop them under the broiler for 30 to 90 seconds but watch like a hawk because they burn fast, ok.

8. Remove from oven and transfer to a cooling rack or paper towel to cool and firm up; they get crispier as they cool so dont judge them straight out of the oven.

9. Serve immediately or store in an airtight container in the fridge for up to four days; to re crisp, warm in a 350 F 175 C oven or air fryer for a few minutes.

10. Tips: pull the mushrooms into thin strips for best texture, pat very dry before marinating, and dont skip the liquid smoke or vinegar they make the bacon vibe believable.

Equipment Needed

1. Oven (set to 375 F / 190 C)
2. Baking sheet plus parchment paper or a silicone baking mat
3. Medium mixing bowl
4. Measuring spoons and measuring cups, plus a whisk or fork for mixing
5. Paper towels for patting mushrooms dry
6. Heatproof spatula for pressing and flipping the strips
7. Cooling rack or a plate lined with paper towels
8. Timer and oven mitts (watch the broiler, they burn fast)

FAQ

Q: How do I get the oyster mushrooms really crispy? A: Dry them well with paper towels, pull into thin strips, and don't crowd the pan. Use medium-high heat and 1 to 2 tablespoons oil, let them sit a minute or two so they brown, then stir. For oven baking spread on a sheet and roast at 400°F (200°C) for 12 to 18 minutes, flipping once. Air fryer works great too at 375°F (190°C) for 8 to 12 minutes. Salt at the end so they stay crisp.

Q: Can I use other mushrooms instead of oyster? A: Yes. King oyster works best if you slice or pull it into strips, shiitake caps also crisp nicely, cremini or button will work but theyre smaller and wont get as bacon like unless you slice thin and press out moisture first.

Q: Is liquid smoke required, and can I substitute it? A: It gives the signature smoky flavor but it's not mandatory. If you dont have it, add a little extra smoked paprika or use smoked sea salt, or a pinch of chipotle powder. Tamari plus smoked paprika still gives a nice smoky umami hit.

Q: Is this recipe gluten free and keto friendly? A: Use tamari instead of regular soy sauce for gluten free. The optional powdered erythritol or monk fruit keeps it keto friendly. Nutritional yeast and sesame oil are fine for both diets, just check labels for hidden carbs or gluten.

Q: How long will it keep and whats the best way to reheat? A: Store cooled mushrooms in an airtight container in the fridge for up to 4 to 5 days. Reheat in a skillet or air fryer to bring back the crispness, 3 to 5 minutes on medium heat. Microwave makes them soggy so avoid that if you want them crunchy.

Q: Can I make these ahead for meal prep or sandwiches? A: Absolutely. Make them a day or two ahead, store in the fridge, then re-crisp before using. For sandwiches pack them separately if possible so the bread doesnt get soggy, and add a little extra oil when reheating if they seem dry.

Vegan Mushroom Bacon Recipe Substitutions and Variations

Oyster mushrooms – try:
- King oyster (king trumpet), pulled into thin strips; meaty and holds up well
- Shiitake, stems removed and shredded; stronger umami so use a bit less soy
- Enoki for thin, noodle-like ribbons; cook briefly so they crisp instead of sogging
Tamari or soy sauce – try:
- Coconut aminos for a milder, slightly sweeter gluten free option
- Bragg’s liquid aminos if you want similar flavor but different salt profile
- Diluted miso (1 tsp miso + 1 tbsp water) for deep umami without extra sodium
Liquid smoke – try:
- Smoked paprika plus a tiny splash of soy or tamari for color and smoky flavor
- Smoked sea salt in place of regular salt, added sparingly so it doesnt overpower
- Chipotle powder or smoked chili flakes for a spicier smoke note
Powdered erythritol or monk fruit sweetener – try:
- Maple syrup or agave (non keto) use about 3/4 the amount and reduce other liquids
- Coconut sugar or brown sugar for a deeper, molasses-like sweetness
- Pure maple sugar or granulated cane if you want a dry sweetener with richer flavor

Pro Tips

1) Pat and air dry the pulled mushrooms way longer than you think, especially in the folds. If theyre even a little damp theyll steam not crisp, so give them 10 more minutes on paper towels or a cooling rack before marinating.

2) Dont overcrowd the pan. Use two baking sheets or work in batches so every strip gets direct contact with the hot surface. Press them gently onto the sheet so they stick a bit, that contact = browning.

3) Let the marinade sit on the mushrooms at least 10 to 15 minutes, and gently massage it in so it gets into the layers. Wipe off any puddles of excess marinade right before baking so they dont pool and make things soggy.

4) Cool on a wire rack and resist tasting right away, they firm up as they cool. For rescues: revive stored pieces in a hot air fryer or a 350 F oven for a few minutes, or broil for 30 to 60 seconds if you need extra crisp but watch like crazy or youll burn them.

Vegan Mushroom Bacon Recipe

Recipe by Bob Jones

0.0 from 0 votes

I’m sharing my Vegan Mushroom Bacon Recipe that shows how oyster mushrooms can be baked into 100% plant based, keto friendly strips that recreate bacon using simple pantry ingredients.

Servings

servings

Calories

184

kcal

Equipment: 1. Oven (set to 375 F / 190 C)
2. Baking sheet plus parchment paper or a silicone baking mat
3. Medium mixing bowl
4. Measuring spoons and measuring cups, plus a whisk or fork for mixing
5. Paper towels for patting mushrooms dry
6. Heatproof spatula for pressing and flipping the strips
7. Cooling rack or a plate lined with paper towels
8. Timer and oven mitts (watch the broiler, they burn fast)

Ingredients

10 ounces oyster mushrooms, pulled into strips (about 280 g)
2 tablespoons olive oil or avocado oil
1 tablespoon tamari or soy sauce (use tamari for gluten free)
1 teaspoon liquid smoke
1 teaspoon smoked paprika
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/4 teaspoon freshly ground black pepper
1/2 teaspoon smoked sea salt or regular salt
1 teaspoon apple cider vinegar
1 teaspoon powdered erythritol or monk fruit sweetener (keto friendly, optional but nice)
1 tablespoon nutritional yeast (optional for extra savory umami)
1/2 teaspoon toasted sesame oil (optional, adds depth)

Directions

Preheat your oven to 375 F 190 C and line a baking sheet with parchment paper or a silicone mat; pat the 10 ounces oyster mushrooms dry with paper towels and pull them into thin strips with your hands, try to make them about the size of bacon strips.
In a medium bowl whisk together 2 tablespoons olive oil or avocado oil, 1 tablespoon tamari or soy sauce (use tamari for gluten free), 1 teaspoon liquid smoke, 1 teaspoon smoked paprika, 1/2 teaspoon garlic powder, 1/2 teaspoon onion powder, 1/4 teaspoon freshly ground black pepper, 1/2 teaspoon smoked sea salt or regular salt, 1 teaspoon apple cider vinegar, and 1 teaspoon powdered erythritol or monk fruit sweetener.
Stir in 1 tablespoon nutritional yeast and 1/2 teaspoon toasted sesame oil if using; they are optional but add great umami and depth, so i usually put them in.
Add the pulled mushroom strips to the bowl and toss well so every piece is evenly coated; let them sit and marinate for about 10 to 15 minutes so they soak up the flavor.
Spread the mushrooms in a single layer on the prepared sheet, dont overcrowd the pan or they steam instead of crisping, press them down lightly with a spatula so they make good contact with the sheet.
Bake for about 12 minutes, flip every strip gently, then bake another 8 to 12 minutes until edges are deep golden and crispy; oven times vary so watch closely near the end.
If they still need extra crisp, pop them under the broiler for 30 to 90 seconds but watch like a hawk because they burn fast, ok.
Remove from oven and transfer to a cooling rack or paper towel to cool and firm up; they get crispier as they cool so dont judge them straight out of the oven.
Serve immediately or store in an airtight container in the fridge for up to four days; to re crisp, warm in a 350 F 175 C oven or air fryer for a few minutes.
Tips: pull the mushrooms into thin strips for best texture, pat very dry before marinating, and dont skip the liquid smoke or vinegar they make the bacon vibe believable.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.