This quinoa bacon bits recipe is a satisfying, nutritious alternative to the meat version. This is the third of six recipes that create one epic seventh recipe, from Dustin Harder’s new cookbook, Epic Vegan: Wild and Over-the-Top Plant-based Recipes. This recipe is quick, easy, vegan, gluten-free, and can be made in 30 minutes or less. Yield: 1 cup (160 g)
Prep Time15 minutesmins
Cook Time15 minutesmins
Total Time30 minutesmins
Course: Topping
Cuisine: American
Keyword: bacon bits, quinoa, red quinoa, vegan bacon
Servings: 8
Calories: 97.3kcal
Equipment
skillet
Ingredients
1cupquinoared (cooked) 185 g
1tablespoonsoy sauce15 ml
1tablespoonolive oil15 ml
2teaspoonsketchup10 g
1teaspoonsmoked paprika
½teaspoonsea salt
½teaspoonblack pepper
Instructions
In a medium bowl, mix together the quinoa, soy sauce, olive oil, ketchup, smoked paprika, salt, and pepper until well combined.
Heat a nonstick skillet over medium heat until it’s hot. Add the quinoa mixture and spread in one layer. Cook 3 minutes, undisturbed (it will be hard to resist!). Using a spatula, scrape the quinoa off the bottom of the skillet, mix it around, and spread it in another single layer. Cook an additional 3 minutes.
Transfer the quinoa to a bowl, scraping the skillet to get any crispy stubborn bits off. Store cooled bacon bits in a sealed container in the refrigerator for up to 1 week.
Notes
Author’s Note: BACON! Even vegans are obsessed with it. Because I enjoy smoky flavors in my meals, I created these bacon bits particularly for the Loaded Baked Potato Soup on page 140, but you will find use for them in several other recipes in this book! I also like to have them on hand to sprinkle over salads, soups, or even in sandwiches.Tip: The quinoa will not necessarily crisp up when in the skillet; you might luck out and get some crispy pieces, but the purpose of this step is to dry out the quinoa a bit and release some of the robust flavors.