Almond vegan 'bacon' topper
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A delicious umami hit for salads and pasta dishes. Or to simply snack on! Recipe found via Lazy Cat Kitchen.
Serves 4 as a topper for dishes
You’ll need a mixing bowl and baking tray.
Ingredients (when in italics available from the van)
20ml tamari (approx 40p)
20ml olive oil (approx 33p) (Or for extra smokiness invest in a smoked olive oil!)
20ml maple syrup
2 tbsp nutritional yeast (approx 20p)
1 tsp balsamic vinegar (approx 4p)
1 tsp smoked paprika (approx 10p)
100g flaked almonds (approx £2)
Total cost from Incredible Bulk approx £3.07
Method
Pre-heat the oven to 120° C (100° C fan setting) and line a large baking tray.
Combine tamari, oil, maple syrup, nutritional yeast, balsamic vinegar and smoked paprika in a medium bowl. Whisk together.
Add almonds and stir well to coat.
Spread the almonds on the prepared tray in a single layer. Bake for 15 minutes.
After 15 minutes, give almonds a good stir and return to the oven for another 10 minutes. Keep eye on as you don’t want them to burn.
Take the tray out of the oven and let almonds cool – they will appear soft initially but will crisp up when cold. They are best freshly made but can be stored in a air-tight jar for a week or so.
Zero Waste Tips
Buy your ingredients loose from your local refill shop to avoid single use packaging. Or look for items in reusable or recyclable packaging where not available as a refill.