Veggie Bacon Slaw Recipes

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ASIAN STYLE VEGGIE BURGER WITH PORTOBELLO BACON AND NAPA SLAW



Asian Style Veggie Burger with Portobello Bacon and Napa Slaw image

Provided by Jeff Mauro, host of Sandwich King

Categories     main-dish

Time 1h45m

Yield 4 servings

Number Of Ingredients 28

1/2 cup hoisin sauce
2 tablespoons soy sauce
4 veggie burger patties
4 potato buns, toasted
Portobello Bacon, recipe follows
Napa Slaw, recipe follows
Hot Chinese Mustard Aioli, recipe follows
2 tablespoons olive oil
2 tablespoons soy sauce
1 tablespoon rice vinegar
2 large portobello mushrooms, stems and gills removed, cut into 1/4-inch slices
2 teaspoons granulated garlic
2 tablespoons brown sugar
1 teaspoon smoked paprika
1/4 teaspoon kosher salt
1 medium head napa cabbage, shredded
2 carrots, julienned
1 red Fresno chile, seeded and ribs removed, julienned
2 tablespoons thinly sliced green onion
1/4 cup rice vinegar
2 tablespoons soy sauce
1 tablespoon granulated sugar
1 teaspoon toasted sesame oil
1/4 cup dry English-style mustard, such as Coleman's
1/4 cup boiling water
1/2 cup mayo
1 clove garlic, grated on a rasp
Kosher salt and freshly ground black pepper

Steps:

  • Heat a large nonstick skillet over medium-low heat. Mix together the hoisin and soy sauce in a small bowl. Brush on the veggie burger patties and sear on one side until charred, 3 to 5 minutes. Brush again and flip over, then let cook, brushing frequently, until the patties are charred and shiny with the hoisin glaze, 3 to 5 minutes.
  • Place the patties on the buns along with the Portobello Bacon, Napa Slaw and Hot Chinese Mustard Aioli.
  • Preheat the oven to 400 degrees F. Fit a sheet tray with a wire rack.
  • Combine the olive oil, soy sauce and rice vinegar in a medium bowl. Add the mushrooms and toss to coat.
  • Combine the granulated garlic, brown sugar, paprika and salt on a plate and mix to combine. Press both sides of each mushroom slice in the spice mixture, then place on the prepared sheet tray.
  • Bake until dried, crispy and deep golden brown, 20 to 25 minutes.
  • Toss together the cabbage, carrots, Fresno and green onions in a large bowl.
  • Combine the vinegar, soy sauce, granulated sugar and sesame oil in a small bowl and stir until the sugar dissolves, then pour over the cabbage mixture. Toss until the slaw is coated, then let sit at room temperature to let the flavors meld, 30 minutes.
  • Whisk the mustard and boiling water together in a bowl, then let cool completely. Mix with the mayo and garlic and season to taste.

FAKEN (VEGGIE BACON)



Faken (Veggie Bacon) image

This marinated smoked tofu fries up into crisp veggie bacon! Freezing the tofu and thawing helps to improve the texture, and makes it easier to slice.

Provided by HOLLY BOXRUD

Categories     100+ Everyday Cooking Recipes     Vegetarian     Side Dishes

Time 20m

Yield 4

Number Of Ingredients 9

1 (7.5 ounce) package smoked firm tofu, frozen and thawed
1 tablespoon nutritional yeast
1 tablespoon water
2 tablespoons maple syrup
1 dash liquid smoke flavoring
2 tablespoons low-sodium soy sauce
1 teaspoon onion powder
½ teaspoon garlic powder
2 tablespoons butter or margarine

Steps:

  • Slice the thawed tofu into very thin slices (like bacon). In a medium bowl, stir together the yeast, water, maple syrup, liquid smoke, soy sauce, onion powder and garlic powder. Place the tofu strips into the bowl to marinate for at least 10 minutes.
  • Heat butter or margarine in a large skillet over medium-high heat. Quickly fry tofu strips until crisp, turning once, about 5 minutes. Drain on paper towels, and serve immediately.

Nutrition Facts : Calories 173.9 calories, Carbohydrate 11.8 g, Cholesterol 15.3 mg, Fat 8 g, Fiber 2.5 g, Protein 12.2 g, SaturatedFat 3.7 g, Sodium 311.6 mg, Sugar 6.4 g

VEGGIE BACON SLAW



Veggie Bacon Slaw image

Provided by Taste of Home

Categories     Lunch

Time 10m

Yield 12 servings.

Number Of Ingredients 13

4 cups shredded fresh Brussels sprouts
4 large carrots, peeled and shredded
1 pound bacon strips, cooked and crumbled
8 green onions, chopped
2/3 cup dried cranberries
1 cup sliced almonds, toasted
DRESSING:
1 cup plain Greek yogurt
1/2 cup reduced-fat mayonnaise
1/2 cup cider vinegar
1/3 cup honey
1/2 teaspoon garlic powder
1/2 teaspoon sea salt

Steps:

  • In a large bowl, combine the first 6 ingredients. In another bowl, whisk dressing ingredients until smooth; drizzle over salad and toss to coat. Refrigerate, covered, at least 2 hours before serving.

Nutrition Facts : Calories 269 calories, Fat 16g fat (4g saturated fat), Cholesterol 22mg cholesterol, Sodium 423mg sodium, Carbohydrate 25g carbohydrate (18g sugars, Fiber 4g fiber), Protein 9g protein.

BACON, SLAW AND TOMATO SANDWICH



Bacon, Slaw and Tomato Sandwich image

My neighbor had this sandwich at her get together this past weekend and it looked terrific.There was an assortment of course but these didn't last long. This is the slaw recipe Recipe#460238

Provided by Annacia

Categories     Lunch/Snacks

Time 10m

Yield 2 serving(s)

Number Of Ingredients 6

4 slices thick-cut bacon
4 pieces white bread, toasted
2 tablespoons mayonnaise
1/2 cup cabbage slaw with dill
1 large heirloom tomato
salt and pepper

Steps:

  • In a large skillet, fry the bacon over medium heat until it's crispy, set it aside on a paper towel to drain.
  • Toast the bread so that it's crisp and brown on the outside, and firm but softer on the inside. Let the slices cool briefly, then spread equal amounts of mayonnaise on each slice.
  • Spread the 1/4 cup slaw on two of the slices of bread. Cut the tomatoes into 1/4-inch-thick slices. Arrange the slices evenly on top of the slaw, and season them with a sprinkling of salt and a generous amount of pepper.
  • Top with the bacon and the other piece of bread. Press each sandwich down gently, and cut it in half diagonally with a serrated knife.

FENNEL AND CABBAGE SLAW-VEGETARIAN



Fennel and Cabbage Slaw-Vegetarian image

A popular recipe from Ten Dollar Dinners with Melissa d'Arabian Episode: Bird on a Budget. I have changed it to make it vegetarian, using veggie bacon instead of real bacon. Enjoy! :O)

Provided by Sharon123

Categories     Salad Dressings

Time 25m

Yield 4 serving(s)

Number Of Ingredients 9

1 fennel bulb, core removed, cut into quarters, and sliced very thinly, fronds reserved
1 cup thinly sliced purple cabbage
2 scallions, chopped
2 slices veggie bacon, cooked crisp and chopped
1/4 cup mayonnaise
3 tablespoons red wine vinegar
3 tablespoons chopped fennel leaves
1 teaspoon sugar
salt & freshly ground black pepper

Steps:

  • Toss the fennel, cabbage, scallions, and veggie bacon together in a medium bowl.
  • Whisk the mayonnaise, vinegar, fennel fronds, sugar, and salt and pepper, to taste, in a small bowl.
  • Add the dressing to the slaw and toss to coat. Serve and enjoy!

Nutrition Facts : Calories 140.7, Fat 10.2, SaturatedFat 2.4, Cholesterol 11.5, Sodium 236.5, Carbohydrate 11.1, Fiber 2.5, Sugar 3, Protein 2.6

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