How to Make Carrot Bacon

Ingredients

• 2 tablespoons Maple Syrup (pure, grade A)
• 0.5 tablespoons Soy Sauce (low‑sodium preferred)
• 0.25 teaspoons Liquid Smoke (use sparingly for smoky flavor)
• 0.25 teaspoons Onion Powder
• 0.25 teaspoons Garlic Powder
• 0.25 teaspoons Smoked Paprika
• to taste Black Pepper (freshly ground)
• 2 Large Carrots (preferably firm, organic if possible)
• as needed Nonstick Cooking Oil Spray (for air‑fryer basket or baking sheet)
• 2 tablespoons Vegan Mayo (store‑bought or homemade)
• 2 leaves Iceberg Lettuce (washed and dried)
• 2 slices Tomato (ripe, medium size)
• 2 Bread Slices (whole‑grain or your favorite sandwich bread, toasted)

Instructions

1. Make the Marinade

   In a mixing bowl combine 2 Tbsp maple syrup, 0.5 Tbsp soy sauce, 0.25 tsp liquid smoke, 0.25 tsp onion powder, 0.25 tsp garlic powder, 0.25 tsp smoked paprika and a pinch of black pepper. Whisk until smooth.

   Time: PT5M

2. Peel Carrots into Bacon‑Like Strips

   Using a vegetable peeler, run the peeler lengthwise down each carrot to create long, thin ribbons about 1‑2 mm thick. Collect the ribbons in a separate bowl.

   Time: PT5M

3. Marinate the Carrot Ribbons

   Add the carrot ribbons to the bowl of marinade. Toss gently until every strip is fully coated. Let sit for 5‑10 minutes.

   Time: PT5M

4. Preheat Cooking Device

   If using an air fryer, preheat to 380 °F (193 °C). If using a conventional oven, preheat to 350 °F (177 °C).

   Time: PT5M

   Temperature: 380°F (air fryer) or 350°F (oven)

5. Cook the Carrot Bacon

   Arrange the marinated carrot strips in a single layer in the air‑fryer basket (or on a baking sheet). Cook for 3‑6 minutes in the air fryer, checking for crispness, or 10‑15 minutes in the oven, turning halfway.

   Time: PT5M

   Temperature: 380°F (air fryer) or 350°F (oven)

6. Toast the Bread

   While the carrot bacon is cooking, toast the two bread slices until golden brown.

   Time: PT2M

7. Assemble the Vegan BLT

   Spread 1 Tbsp vegan mayo on each slice of toasted bread. Layer lettuce leaves, tomato slices, and the crisp carrot bacon on the bottom slice. Top with the second slice, mayo side down.

   Time: PT3M

8. Serve

   Cut the sandwich diagonally, plate, and enjoy immediately while the carrot bacon is still crisp.

   Time: PT0M

Nutrition Facts

Calories

350

Protein

6 g

Carbohydrates

45 g

Fat

12 g

Fiber

5 g

Ingredient Substitutions

• Instead of Maple Syrup: Agave nectar, Brown rice syrup
• Instead of Soy Sauce: Tamari (gluten‑free), Coconut aminos
• Instead of Liquid Smoke: Extra smoked paprika, Smoked salt
• Instead of Onion Powder: Granulated onion, Finely minced fresh onion (extra moisture)
• Instead of Garlic Powder: Granulated garlic, Fresh minced garlic (use less)
• Instead of Smoked Paprika: Regular paprika + extra liquid smoke
• Instead of Black Pepper: White pepper
• Instead of Large Carrots: Parsnips, Thinly sliced sweet potato (different texture)
• Instead of Nonstick Cooking Oil Spray: Brush with a thin layer of olive oil
• Instead of Vegan Mayo: Regular mayo (not vegan), Cashew cream
• Instead of Iceberg Lettuce: Romaine lettuce, Spinach leaves
• Instead of Tomato: Cucumber slices, Roasted red pepper strips
• Instead of Bread Slices: Gluten‑free bread, Bagel halves

Equipment Needed

• Mixing Bowl
• Whisk or Spoon
• Vegetable Peeler
• Air Fryer
• Baking Sheet (optional)
• Oil Spray Bottle
• Toaster
• Knife
• Cutting Board
• Plate

Critical Steps — Do Not Skip

• Ensuring the carrot ribbons are thin enough to crisp quickly.
• Using the exact amount of liquid smoke to avoid overpowering bitterness.
• Monitoring the cooking time closely to prevent burning.

Chef Tips from the Video

• Use a mandoline set to the thinnest setting if you have one; it yields uniform strips faster than a peeler.
• For extra crunch, after cooking, let the carrot bacon rest on a wire rack for 2 minutes to let excess moisture evaporate.
• A dash of smoked sea salt on the finished sandwich elevates the smoky profile.

Troubleshooting

Storage

Refrigerator: Store cooked carrot bacon in an airtight container for up to 3 days.

Freezer: Freeze cooked carrot bacon in a zip‑top bag for up to 1 month; reheat in air fryer before using.

Room temperature: Do not store at room temperature for more than 2 hours.

Make-Ahead Tips

• Marinate the carrot ribbons up to 2 hours ahead and refrigerate.
• Cook the carrot bacon in advance, store in the fridge, and re‑crisp in the air fryer before assembling.

Frequently Asked Questions