“Don’t you miss meat?”
“That’s what animals are for!”
“Sorry! (Eats meat) Does this bother you?”
“Don’t judge me!”
“Will you ever eat meat again?”
“Would you eat meat if you got pregnant?”
“Would you force your kids to be vegan?”
“Why do you want something to taste like meat, if you don’t eat meat?”
“How do you get enough protein?”
And the classic: “I would, but I could never live without bacon.”
Does this sound familiar?
If I had to bet, I would say that it does. Has someone ever said these things to you? Have you ever said these things to someone else? (It’s okay, I promise! )
While our world becomes more and more veggie-friendly, there are still lots of stereotypes that get repeated the moment that someone mentions plant-based eating.
For the most part, these comments are harmless and well-intentioned. But the fact is, there are plenty of good reasons to reduce your intake of meat, dairy, and eggs.
The case for imperfect vegans
Here’s the good news: you don’t have to give up everything you love, just because you want to eat more plant-forward food. (I would even argue that you don’t have to give up anything you love – because there are just so many delicious options out there!)
If you really can’t imagine your life without (insert food here) – then eat mostly plant-based, and enjoy that dish when the craving strikes! The world needs more imperfect vegans, vegetarians, and eco-conscious omnivores, I say. Okay, I’m getting off my soap box now.
Back to the bacon.
Show me the bacon
Here’s something I think we can all agree on: bacon has become synonymous with American food. Any food you can think of, chances are that someone has thought to put bacon in it.
Tacos? Oh yeah.
Ice cream? Shockingly, yes.
Even though I haven’t had the real thing in over 15 years, I get it. Honestly, I really do!
So many dishes do actually benefit from a dose of savory, salty, smoky flavors. (Ice cream, though? Jury’s still out on that one.) That’s why this dish is one of my very favorites that I return to again and again.
Mushroom Bacon Bits
These little Mushroom Bacon Bits are packed with full bodied flavor, texture, and all the savory notes your heart desires.
Add them to:
- breakfast scrambles
- grain bowls
- soup, and more
Mushroom Bacon Bits come together in minutes, and will last for days at room temperature. (Though they’ve never lasted that long in our house.) These have been known to convert even those that don’t love mushrooms. They add an instant punch of flavor to any dish, and they’re also delicious on their own, plucked straight from the baking sheet.
Give them a try, and I guarantee you will be dreaming up ways to use them before you’re even done with the first batch.
I hope you enjoy these as much as we do! If you make it, be sure to tag me on Instagram @positiveplate so I can see your creation!
Quick and Addictive Mushroom Bacon Bits
- 8 oz. cremini or baby portabella mushrooms
- 1/3 cup olive oil
- 3 cloves fresh garlic minced
- 3-4 sprigs thyme, rosemary, sage, or oregano replace with 1-2 tsp dried herbs, as needed
- 1 tsp sea salt
- 1/2 tsp freshly ground black pepper
- 1/4 tsp crushed red pepper flakes to taste
- Preheat oven to 375.
- Thoroughly clean mushrooms.
- Pat dry and slice 1/4 inch thick.
- Toss mushrooms with olive oil, garlic, spices, salt and pepper.
- Spread evenly on a lined baking sheet and cook for 45-60 minutes.
- Stir every 15 minutes or so to achieve an even bake.
- Taste test after 45 minutes. A shorter cooking time will achieve softer, chewier mushrooms. A cooking time closer to an hour will achieve a crispier effect.
- Remove from oven, add additional salt to taste.