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“When I was a vegan and seemed to fraternize only with fellow plant eaters, one fact that got tossed around a lot was that Baco-Bits are vegan,” says Danny Seo in his book Naturally, Delicious – 100 Recipes for Healthy Eats that Make You Happy. “The reality is, everybody loves bacon, and we missed its salty, crunchy taste. This is my ode to bacon; who knew strips of coconut could be turned into a savory, protein-packed ‘fakin’ bacon’ treat?”
Preheat oven to 325°. Toss together the coconut, tamari, and paprika*, and bake for 10 to 15 minutes, tossing every 5 minutes. Transfer to a cool baking sheet; the “bacon” bits will crisp as they cool.
Make the dressing: Warm the oil* and add the mustard seeds. When the seeds begin to pop, carefully add the vinegar. Whisk in the maple syrup and mustard, and season with salt.
Divide and arrange spinach, squash, and red onion between 2 plates.
Drizzle dressing over spinach to wilt lightly, and sprinkle with coconut “bacon.”
Preheat oven to 325°. Toss together the coconut, tamari, and paprika*, and bake for 10 to 15 minutes, tossing every 5 minutes. Transfer to a cool baking sheet; the “bacon” bits will crisp as they cool.
Make the dressing: Warm the oil* and add the mustard seeds. When the seeds begin to pop, carefully add the vinegar. Whisk in the maple syrup and mustard, and season with salt.
Divide and arrange spinach, squash, and red onion between 2 plates.
Drizzle dressing over spinach to wilt lightly, and sprinkle with coconut “bacon.”