This recipe is seriously amazing. Bean bacon is 100% vegan and gluten free and it actually tastes shockingly similar to bacon! I was browsing on Pinterest one day and saw the idea, so I decided to take a shot at my own recipe. This one packs veggie, protein-filled black beans, and hearty millet to make an irresistible combination that you will be dying to serve at your next bunch party. Try pairing it with GF pancakes, or throw it into a BLT for a more lunch-y vibe!
The recipe itself is super easy to make and can be put together in no time. The only little piece of planning is soaking the millet in water overnight (or for a few hours). I honestly don’t know if soaking the millet makes a big difference or not, but I’ve always done it. Apparently, soaking makes millet easier to digest (like a lot of other grains and beans) and in this recipe, it softens the millet so it’s easier to blend.
½ cup millet, soaked overnight (let it sit in ¾ cup water, then drain and rinse in the morning)
⅔ cup black beans, cooked
1 cup sliced mushrooms
½ tsp hot sauce
¼ tsp smoked paprika
¼ tsp cumin
¼ tsp thyme
¼ tsp garlic powder
¼ tsp chili powder
⅛ tsp ginger
½ tsp salt
- Preheat oven to 450⁰F.
- Place all ingredients in a food processor or high speed blender and process until you get a fairly smooth, thick paste.
- Coat a nonstick baking sheet with oil and spread the paste on top, until about ⅛ – ¼ inch thick.
- Bake for 15 minutes. Once cool, cut into strips.
- When ready to eat, brown and crisp the strips in olive oil on a pan at high heat. Leftovers can be stored in the fridge and heated on a pan when you want them!