This version of vegan and gluten-free bacon is so tasty it’s hard to stop at just a few strips. The recipe is easy to make and you’ll enjoy the final product once it’s complete.


  • 1/2 cup dried adzuki beans
  • 1/3 cup dried buckwheat groats
  • 1/3 tsp rubbed sage
  • 1 1/2 tsp onion powder
  • 1 tsp garlic powder
  • 1/2 tsp dried thyme
  • 2 tsp smoke paprika
  • 1 1/2 tsp nutritional yeast
  • 2 tsp celtic salt
  • 2 tsp coconut aminos (or tamari)
  • 1 tsp liquid smoke (make sure it’s gluten free)
  • 2 tbsp pure maple syrup (for the flavouring)
  • 1 tsp coconut oil


  1. Let adzuki beans and buckwheat groats sit in water overnight.
  2. The next day…Preheat over to 400 degrees. Drain beans and groats.
  3. Place in food processor and pulse with other ingredients.
  4. Scrape down sides of food processor and continue process till ingredients are blended.
  5. Line a 9 x 13 baking pan with parchment paper.
  6. Spread batter on sheet with a spatula.
  7. Cook in oven for about 10 minutes so the batter hardens.
  8. Take out of oven and cut into bacon strips.
  9. If you want to eat bacon right away, crisp up strips in a pan with some coconut oil and cook till crispy. If not, put cut up strips in parchment paper and seal in a Ziploc bag in the freezer.
  10. Remove strips from freezer and cook in pan with coconut oil when ready to use. Fry till crispy or browned on both sides.

Note: When I don’t have adzuki beans on hand, I’ve also used canned pinto beans.


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