A recipe for vegan, kosher bacon that will blow your mind. Seriously.
  1. Find some King Oyster mushrooms. They're widely available in most well-stocked grocery stores and Asian specialty markets. Get ones that are about the length of your palm.
    350881 d302fa08 2c50 4c99 bf4a 5288214c04ae
  2. Preheat your oven to 325 degrees F.
  3. Lightly grease a rimmed baking sheet with olive oil.
  4. In a small bowl, combine 2 tbsp brown sugar, 1/2 tsp sea salt (ideally smoked), 1/2 tsp smoked paprika, and 1 tsp ground black pepper. Stir to combine and set aside.
    350571 187be2b8 9252 43f1 b2d3 cef65ca00725
  5. Slice 2 large King Oyster mushrooms lengthwise, into thin, bacon strip-shaped pieces and place them in a large mixing bowl.
    350581 9285c7a6 4fa2 41ac a652 eeac5d99d63a
  6. Drizzle with 2 tablespoons olive oil and toss well to combine.
  7. Add the brown sugar mixture to the oiled mushrooms and use your hands or a spoon to toss well, ensuring each mushroom slice is well-coated.
    350601 5c0f7e03 72e3 4ad4 a808 242b284a1982
  8. Arrange the mushrooms on the oiled baking sheet with space in between each one.
    350611 d30716a8 822c 4674 b4a8 2ac3677dd63e
  9. Bake for 18-22 minutes, until the mushrooms turn dark brown.
  10. Flip the mushrooms gently, using a spatula.
  11. Bake for another 15-17 minutes, until very brown.
  12. Let cool for at least 10 minutes (this will also crisp the mushrooms).
  13. Serve immediately. Unused bacon will keep in an airtight container in the refrigerator for up to a week (not that you'll have any unused bacon to speak of--I mean, look at that).
    350661 814969d5 2228 420f b1bd 03c288340e35