It’s no surprise that crispy, salty bacon is one of the top items that even plant-based eaters will reach for. The hit of smoky flavor and crunch is a big favorite at breakfast, lunch, and even dinner. Can a plant-based alternative really stand up to that reputation? I was skeptical, but Trilo saw an article about this product called Thrilling Bakon, (made by Thrilling Foods) that was getting great reviews, and ordered it for me to try. Generally speaking, I am not a person who need to have vegetables disguised as meat in order to eat them. But I went in with an open mind and gave it a try.
I was pleasantly surprised when I gave it a taste. The plant-based Bakon made from soy cooks up similar to regular bacon. I followed the package instructions for pan frying. You can also cook it up in the oven, but I haven’t tried that method yet. The strips browned up nicely, and held together well. The taste is also very good, not as salty as conventional bacon, which some folks might prefer, but with a good smoky flavor and ‘meaty’ texture. They didn’t quite get as crisp as crispy-cooked bacon, but I was trying not to overcook so I could use the bakon strips in later meals.
Enjoying a plant-based omelette
Using the pre-cooked plant bakon in an omelette was my next plan. I have already moved to a plant-alternative for my eggs (Just Eggs works really well in omelette and baked goods) so I chopped up some baby spinach, crumbled the plant bakon, and tossed it all together in my pan with a bit of olive oil.
The plant bakon held up great, even with scrambling, maintaining their shape and texture. And the omelette was every bit as good as any I have made with real eggs, meat and butter. I absolutely didn’t miss them!
The BLT salad
At lunch came the next test, when I crumbled the plant-based bacon alternative over my salad. Keep in mind, I love my salads, and tend to throw all manner of vegetables in them. I never feel like I need to add bacon bits, or other meats in them. As I said I enjoy eating vegetables. But what the heck, the plant bakon was there, already cooked up and waiting.
My favorite salad is big bowl of mixed lettuces, kale, and baby spinach with broccolini florets, avocado, and cherry tomatoes. I drizzled lemon olive oil and thick balsamic vinegar over everything. Then I crumbled the plant bakon into large chunks and topped the salad with them. I even gave it a dusting of plant-based parmesan. Yum! It doesn’t get much better than this!
Final thoughts
If you are looking to go to a plant-based diet, or are already on that path, Thrilling Bakon, the plant-based bacon alternative, is a good product to add to your shopping list. It’s versatile, and can add a lot of flavor and umami to your cooking. I’m looking forward to trying it in other dishes that usually call for bacon, but I have been unable to make since changing my diet.
Downsides? I found the strips a bit difficult to separate coming straight out of the refrigerator. I think it may be easier to handle if it sits out for a bit and softens up. I’m sure it just takes getting used to. Other than that, I have to give it two thumbs up.
If you have a chance to try Bakon for yourself, let me know in the comments. I’m curious what others think. Enjoy!
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