The Tastiest Vegan Bacon Is Made With This Unassuming Veggie

From thetakeout.com

Vegan bacon will never be able to fully replicate its pork-based counterpart — it's just not possible. Instead, whether you eat meat or not, think of vegan bacon as being its own smoky, savoury, crispy dish; not the lesser version of something else. Here's how David Lee, co-founder and executive chef of PLANTA, put it: "Good plant-based cooking is not about pretending something is meat. It is about technique, balance, and making vegetables taste incredible."

It comes as no surprise, then, that Lee's ingredient of choice for vegan bacon is the humble carrot. "The key to good carrot bacon is treating it like an actual ingredient, not a gimmick," he explained. "A lot of plant-based bacon alternatives rely on heavy processing to create texture. Carrots naturally caramelize because of their sugar content, which gives you depth of flavour without needing additives."

                                                                                                                    dishingpc/Instagram

Making tasty carrot bacon does require some technique, though, and it starts with slicing the carrots evenly and thinly. A vegetable peeler or mandoline is essential here. "I shave the carrots lengthwise into thin ribbons so they have enough surface area to absorb flavour and crisp properly. Thickness really matters. Too thick and they steam. Too thin and they burn," Lee said. After that, he salts the carrots and lets them sit for about 15 minutes to draw out some of the moisture. This step helps them achieve a better texture once cooked.

How to season carrot bacon

Once you do the prep work, it's time to build up the flavour of the carrots. "After patting them dry, I marinate them in a mix of tamari, maple syrup, smoked paprika, black pepper, a touch of liquid smoke, and a little neutral oil," Lee shared. The paprika and black pepper bring a touch of spice, the tamari adds salt and depth, and the maple syrup lends sweetness. "The oil is important because fat carries flavour and helps with caramelization," he explained. As for the liquid smoke, it's essential in this vegan meat alternative, but you only need a little bit. "Liquid smoke is powerful, so it has to be used carefully," Lee cautioned. "Just a small amount gives you that familiar aroma people associate with bacon. It adds depth and nostalgia."

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Lee recommended roasting the marinated carrot strips in a 400 degree Fahrenheit oven on a parchment-lined baking sheet. Make sure the pieces aren't touching so they brown well instead of steaming. Also, check on them toward the end of the cooking time since the sugars in both the carrots and marinade can burn.

According to Lee, "You want them caramelized and slightly crisp at the edges but still pliable. They will continue to firm up a bit as they cool." All that's left to do is eat your vegan carrot bacon! Snack on a couple of strips as they are, use them to bring a smoky sweet touch to balance bitter greens in a salad, pair them with a tofu scramble, or layer them into an upgraded tomato sandwich.

https://www.thetakeout.com/2118952/vegan-carrot-bacon-swap/

Scientists turn carrot waste into protein people prefer

From sciencedaily.com

Scientists have discovered a clever way to turn carrot processing leftovers into a nutritious and surprisingly appealing protein. By growing edible fungi on carrot side streams, researchers produced fungal mycelium that can replace traditional plant-based proteins in foods like vegan patties and sausages. When people sampled the foods, many preferred the versions made entirely with the fungal protein over those made with soy or chickpeas 

As the global population grows, the pressure to produce nutritious food more efficiently continues to increase. At the same time, food manufacturing generates large amounts of leftover material that often goes unused. Scientists reporting in the American Chemical Society's Journal of Agricultural and Food Chemistry investigated whether waste from carrot processing could serve a new purpose. By feeding carrot side streams to edible fungi, the researchers created a sustainable protein source.

They then used this fungal protein in experimental vegan patties and sausages. When these foods were tested, volunteers rated them as more enjoyable than comparable products made with traditional plant-based proteins.

"This study is a significant step towards a circular economy by transforming valuable food side streams into a high-quality protein source, highlighting the potential of fungal mycelium in addressing global food security and sustainability challenges," says Martin Gand, the corresponding author of the study.

The Global Need for New Food Solutions

The urgency for alternative protein sources is clear. According to the United Nations, about one in 11 people worldwide experienced hunger in 2023, and more than three billion people could not afford a healthy diet. These challenges point to the need for food systems that deliver more nutrition while using fewer resources.

Edible fungi offer one possible solution. Previous research has shown that fungi can grow on food industry leftovers such as apple pomace and whey from apple juice and cheese manufacturing, respectively. Building on this work, Gand and his colleagues set out to recover nutrients from carrot side streams and reuse them as a growing medium for fungi.

Instead of harvesting mushroom caps, the team focused on fungal mycelia. These root-like structures grow faster and take up less space, while still producing nutrients that are beneficial for human diets.

Carrot processing waste can be used to grow edible fungi that produce a high-quality protein. In taste tests, vegan foods made with fungal mycelium were preferred over those made with common plant-based proteins. Credit: Shutterstock

Selecting the Best Fungus for Protein Production

To identify the most promising option, the researchers tested 106 different fungal strains grown on side streams from orange and black carrots used in natural colour production. Each strain was evaluated for growth performance and protein output. One fungus emerged as the top candidate: Pleurotus djamor (pink oyster mushroom).

After selecting this species, the researchers adjusted growth conditions to increase protein yield. The resulting protein showed biological values similar to those of animal and plant proteins, meaning it could be efficiently used by the human body. The P. djamor mycelia were also low in fat and contained fibre levels comparable to other edible fungi.

Taste Tests With Vegan Foods

To see how the fungal protein worked in real foods, the team prepared vegan patties that replaced soy protein with different amounts of mycelia. The patties contained 0%, 25%, 50%, 75% and 100% fungal protein. Volunteers evaluated the patties based on texture, flavour, and aroma. A key finding was that participants preferred the patties made entirely with mycelium over those made entirely with soy.

The researchers also produced vegan sausages using either soaked chickpeas or fresh mycelia. In these tests, volunteers generally favoured both the smell and taste of the sausages that included fungal mycelium.

A Low-Waste Path to Future Protein

Overall, the findings suggest that fungal mycelia could serve as a sustainable and appealing protein source. The process makes use of food production materials that would otherwise be discarded, without requiring additional farmland, and offers nutritional benefits similar to existing plant-based proteins. Gand adds, "utilizing side streams as substrate for mycelium production reduces environmental impact while adding value and supports food security by enabling an efficient and sustainable protein production."

The authors also note that the research was supported by institutional resources and GNT Europa GmbH, a company that produces natural food colours.

https://www.sciencedaily.com/releases/2025/12/251220104557.htm

The Secret To Perfect Carrot Hot Dogs

From plantbasednews.org

Move over, bratwurst, the carrots are here... 

Plant-based hot dogs are a summer staple for many people, but vegan meat alternatives aren’t for everyone. For those looking to grill something more wholesome, without losing the joy of a classic cookout, Jill Dalton has a solution. The creator of the Whole Food Plant Based Cooking Show recently shared her secret to making oil-free carrot hot dogs.

Dalton, who has run her YouTube channel with her husband Jeff for over a decade, says this is one of her earliest recipes – and one that deserves more attention. “It’s so incredibly simple and it’s super affordable,” she explains. A whole bag of organic carrots costs less than a pack of processed hot dogs, and you’re swapping sodium and saturated fat for fibre and beta carotene. “You’re not getting any of that garbage that’s in hot dogs. You’re getting carrots, fibre, beta carotene, all those vitamins and nutrients – and it tastes delicious.”

Carrot dogs offer a nutritious, budget-friendly alternative to traditional hot dogs - Media Credit: YouTube/Whole Food Plant Based Cooking Show

Prepping the carrots

To start, Dalton selects six carrots and trims them to match the length of her buns. After peeling, she recommends rounding the ends for a more traditional hot dog look, which is especially helpful for kids or picky eaters.

The carrots are then boiled for eight to 10 minutes, and Dalton explains that you want to keep testing them with a fork so that you don’t overcook them. “You want to cook them until when you push that fork in, it still has a little bit of give to it,” she says. Overcooking makes them fall apart on the grill, so the texture should stay firm in the centre.

Making the marinade

Dalton’s secret is all in the marinade. She blends a smoky, tangy mixture using pantry staples like Dijon mustard, onion powder, apple cider vinegar, liquid smoke, and a bit of water. Dalton suggests using smoked paprika as a substitute if you don’t have liquid smoke on hand. For a subtle hint of sweetness, she adds a couple of dates, although she notes that this part is optional.

Once blended, the marinade is poured over the cooked carrots, which are placed in a container just long enough to submerge them fully. While overnight marinating is ideal for maximum flavour, Dalton notes that even four to five hours in the fridge will do the trick if you’re short on time.

Time to grill

YouTube/Whole Food Plant Based Cooking ShowVegan carrot dogs are an excellent BBQ staple

After marinating, the carrots can be grilled in a cast iron or carbon steel skillet – no oil needed. She recommends to avoid stainless steel when using no oil because the food can stick. “We’re just going to cook them for a few minutes until they feel nice and tender,” Dalton says, basting them with leftover marinade while turning to deepen the flavour.

As for serving? It’s all about the toppings. Dalton loads hers with ketchup, spicy horseradish mustard, and pickled jalapeños. “You are going to love it,” she says with a smile, taking a bite.

Jill Dalton’s carrot dogs prove that plant-based, oil-free, and healthy doesn’t have to mean boring. With a smoky marinade, satisfying texture, and bold toppings, these veggie dogs are ready for the spotlight.

For more whole food, plant-based, oil-free recipes, check out Dalton’s YouTube channel.

https://plantbasednews.org/lifestyle/food/secret-to-perfect-carrot-hot-dogs/