Tomato season started last week. Each summer, I start checking the tomato plants daily, anxiously awaiting that first home-grown, fresh tomato for a BLT. Not the 'real' BLT, rather the fake type with faux bacon.

Regardless of how people debate the ethics of vegetarianism, or the difficulties, or not, of eathing a balanced diet (in general, not difficult), the most difficult part for this convert, is comfort food. I finally figured out a reasonable replacement for braunswager, made from lentils and spices. And I've long made lentil loaf, replacing the meatloaf that my mother used to make. But BLT is not a BLT when it is just LT. I love BLTs. This is the only time that I buy white bread, because a BLT is not a BLT on whole wheat. The big challenge, is the bacon.

For years, I've used the Morningstar Bacon Strips instead of the real thing. This year I bought some Lightlife Bacon Style Strips. Comparing the two, led to this discussion topic.

What do I look for in a fake bacon-product? Since it is an occasional food, and almost a flavor-enhancer or condiment rather than a main course, I am not too worried about salt and fat content. I want it a bit greasy, a bit salty, crispy, and having that 'bacony' flavor.

I've tried using artificially-flavored bacony chips (Bacos), but they leave a lot to be desired, especially because they are sprinkled, instead of laid on top of, the tomato.

Morning Star Farms Bacon Strips-
This is my 'standard'.
They are easy to prepare. I usually microwave them, using 3 on a small plate, for 1 minute.
Each strip is 60 cal, 4.5 gm fat, 230mg sodium
They have a long list of ingredients, starting with egg whites, soybean oil, soy protein, corn starch, then many more. Obviously, they are not vegan.

The MorningStar strips are reasonably bacony, reasonably greasy (probably no where near as much as the real thing), reasonably crispy, and reasonably salty. I do add pepper before cooking. I give them a 6 out of 10 as a bacon substitute. Not perfect, but OK for this purpose. I also use them as a stand-alone side in breakfast, or in a fried egg sandwich.

Lightlife Smart Bacon-
Each strip is 20 calories, contains 1gm fat, 140 mg sodium. The ingredients start with water, soy protein isolate, wheat gluten, soybean oil, textured soy protein, and more. They are certified vegan.

I tried microwaving the Lightlife strips. The instructions actually state to fry or bake, but in the hot summer, we are trying to keep the kitchen cool. Preparing them not according to the label may not be fair, but it's how I did it anyway.
Lightlife went directly from soft and mushy to leathery. There was no crisp stage. They didn't really taste bacony, they were not greasy at all, and they were not salty.
I gave them a 3 out of 10 as a bacon substitute. In fact, I finally pulled the strips out of the BLTs, ate the sandwiches without, and fed the strips to the chickens. The hens really did like them, fighting over them, grapping strips and running away from the other hens, who chased the 'winners'. The only thing I've seen them fight over more, is spagetti.

So there you have it. Neither product is perfect. I like the MorningStar much better than the Lightlife, but my nonstardard preparation of LightLife was an issue. The chickens loved the Lightlife, but have never been give a chance at the MorningStar.

I would love to hear your opinions of these products, or especially your results with other products, or homemade fake bacon. I've seen online recipes using eggplant, mushrooms, or tofu. The look like a lot of trouble, and I'm skeptical about the result.

Tags: bacon, vegatarian

Views: 6

Replies to This Discussion

I usually pick up morningstar farms bacon..easier. It's the best sub I've ever had...not exact, but close enough, and after eating it for a decade, and not having had real bacon in over 30 years...it'll do!
But, sometimes I feel like spending time making my own "facon" and this is what I do.

Freeze and thaw a block of tofu..use the extra firm, non-silken kind. Thoroughly press the water out..I press my tofu for at least 45 min, then slice and layer with paper towels and press again.

Then, mix up some tamari Maybe 2-3 T (I use low sodium) and 1 tsp of liquid smoke, plus 1T of maple syrup...understand that I rarely measure, I just pour and stick finger in it and taste, a little smoky, a little salty and a little hint of sweet..but not bacon-y. ;o) (adjust for your taste..maybe add some fresh cracked pepper or whatever you like your bacon to taste like)
Then I marinate the VERY* thinly sliced tofu in it for a while... I usually start it before work, and let it sit for 4 hours. Anyway, drain the tofu and pat dry. (SAVE that marinade)

Heat up some bland oil in a frying pan, and fry up that tofu! Let it get golden brown,..it'll take a while..maybe 10 minutes, each side. I put the tofu in the pan, then immediately shake the pan to make the slices slide around..after a minute they won't stick to the pan anymore. Flip 'em when they need it.
After it's all done, take the pan off the heat and pour in the leftover marinade. Flip the tofu so it's all coated. Stir and flip until the liquid is gone and the tofu is all sticky. Then sprinkle nutritional yeast over all, coating it well.

Eat! We love this stuff....

* If you slice it 1/4 inch thick...it's too thick!
We've been using the Lightlife and loving them. We put them on vegan ruben sandwiches. YUM! We skillet fry the Lightlife strips. Do they shrivel up like bacon? No. but like you said, it is more of a condiment or flavor than an integral part of the meal. We also put them on plantains with black beans. Damn! Now I'm hungery! :)
Monkeyfinger-
The Rubens sound like a great idea. We have a RUben-like sandwich, no meat or meat substitute - which I like, but I need to use up the rest of the Lightlife so I'll give it a try.

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