How to Make Crispy Vegan Bacon From Scratch

Published by COMPLEMENT | A whole-food take on a classic flavor

Quick answer: This plant-based bacon is made from adzuki beans and buckwheat, seasoned with liquid smoke, smoked paprika, and Bragg's Liquid Aminos. It bakes first, then pan-fries to a satisfying crisp — no soy isolates, no mystery ingredients.

Most vegan bacon falls into one of two camps: rubbery rice paper strips, or ultra-processed soy products with a lengthy ingredient list.

This one is different. It starts with adzuki beans and whole buckwheat — real, recognizable foods — and builds smoky, savory depth from liquid smoke, smoked paprika, and nutritional yeast. Baked first, then pan-fried until crispy at the edges, it holds up on a sandwich, crumbles well over salads, and genuinely satisfies the craving.

This isn't a quick recipe. It does require a little planning (an overnight soak)...

But the active work is minimal. And it freezes beautifully, so you can make a batch and have bacon on demand.

Plus, it's absolutely the best vegan bacon you'll ever taste. 

Crispy Plant-Based Bacon

Prep time: 15 minutes (plus overnight soak) Cook time: 20 minutes Makes: 24 strips Dietary: Vegan, gluten-free, soy-free (if using coconut aminos)

Ingredients

• ½ cup dried adzuki beans (or other small red beans)
• ⅓ cup hulled whole-grain buckwheat (not buckwheat flour)
• 1 tsp onion powder
• 1 tsp hickory liquid smoke
• 4 tsp nutritional yeast
• 1 tsp smoked paprika
• 1 tbsp Bragg's Liquid Aminos (or soy sauce)
• ½ tsp kosher salt
• 2 tsp tomato paste
• 1 tsp coconut oil
• 2 tsp maple syrup
• 1 tbsp neutral oil (for frying)

Instructions

1. Rinse the beans and buckwheat and place in a large bowl. Cover with several inches of cold filtered water and soak overnight.
2. Preheat the oven to 400°F.
3. Drain and rinse the soaked beans and buckwheat. Transfer to a food processor. Add the onion powder, liquid smoke, nutritional yeast, smoked paprika, aminos, salt, tomato paste, coconut oil, and maple syrup. Pulse several times to combine, scraping down the sides as needed. Continue pulsing until the mixture is uniform but still has some texture — not as smooth as hummus.
4. Line a 9×13 casserole dish with parchment paper and coat lightly with baking spray. Transfer the mixture to the pan and spread evenly with a spatula. For a thin, even layer: lightly spray a second piece of parchment, press it directly onto the mixture, and flatten with your hands. Remove the top parchment and use a spatula to fill in any bare spots.
5. Bake for 10 minutes. Remove from the oven and let cool for 10 minutes. Slice into 24 strips approximately 1 inch by 4 inches — one lengthwise cut down the center, then twelve cuts across the short side. Remove the strips with a small spatula.
6. Heat 1 tablespoon of oil in a frying pan over medium-high heat. Fry the strips for 2–3 minutes, flipping once, until crispy at the edges.

Make-ahead tip: Freeze the baked strips before frying. When ready to serve, fry directly from frozen — no thawing needed.

Tips and Variations

For extra smokiness: Add an additional ½ tsp of liquid smoke or a pinch more smoked paprika to the mixture before processing.

To keep it soy-free: Swap the Bragg's Liquid Aminos for coconut aminos, which have a slightly sweeter flavor and no soy.

Don't skip the overnight soak. Unlike some recipes, this one relies on the beans and buckwheat being softened but still raw (not cooked) — the baking finishes the cooking and creates the firm, sliceable texture.

Storage: Finished strips keep in the fridge for up to 5 days or in the freezer for up to 2 months.

Original recipe from No Meat Athlete. Shared and adapted with permission.