Vegan carrot bacon is a plant-based bacon substitute made from thinly sliced carrots marinated in a sweet and smoky mixture, then cooked until the edges crisp and char. It delivers savory, smoky, and slightly sweet flavors with a satisfying crispy-chewy texture.
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Using a vegetable peeler, peel the carrots into long, thin ribbons.
In a bowl, combine the maple syrup, smoked paprika, garlic powder, and liquid aminos to create the marinade.
Add the carrot ribbons to the marinade and toss gently to ensure they are fully coated.
Let the carrots marinate for a couple of minutes to absorb the flavors.
Place the marinated carrot ribbons in an air fryer and cook until crispy.
Store cooked carrot bacon in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet over medium heat until edges crisp again, or in a 375°F oven for 5–7 minutes.
sharp knife or mandoline for thin, even slicing · shallow bowl or zip-top bag for marinating
Slice carrots lengthwise into thin strips, roughly 1/8 inch thick, so they cook evenly and crisp at the edges.
Yes. Marinate and cook the carrot bacon up to 2 days ahead, then store in an airtight container in the fridge. Reheat in a skillet or oven until crispy.
Cook on medium-high heat without crowding the pan, and allow the carrots to sit undisturbed for 2–3 minutes per side so they char and crisp rather than steam.
Yes. Tamari, soy sauce, or coconut aminos work well as 1:1 swaps for a similar umami and salty depth.
Only if you use tamari or certified gluten-free liquid aminos in place of standard soy sauce or liquid aminos, which may contain gluten.
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