I used to think it was weird that vegans and vegetarians were so into “fake” meat. Now I get it. It’s how we were raised. It’s comforting. It’s convenient. The unshakeable evolution of the human fast food diet. And besides, nobody gives up bacon because they don’t like the taste. We do it because it’s cruel, it’s unhealthy and it’s killing the planet.
I have tried a few meat, dairy and egg-free bacon alternatives since I went vegan. And unsurprisingly, some of them taste like dry, “hickory flavoured” cardboard. But there is hope for plant-based foodies craving that perfect, juicy, smokey bacon taste on burgers, pancakes and scrambled tofu.
Of course, The Full Nelson’s homemade crispy tofu bacon is a vegan junk food dream. But so far, my favourite DIY supermarket option is This Isn’t Bacon. Followed by Upton’s Naturals, which is thinner and drier than I’d like and does need seasoning.
Then I stumbled across a bag of SGAIA’s Vegan Meats Streaky Mheat Rashers in Whole Foods, Piccadilly Circus. And straight away, I was intrigued.
They really do look the part. The uncooked rashers are “juicier” and more bacon-like than Upton’s, and even This Isn’t Bacon. And when you pop them in a hot pan with a splash of oil, the sizzles, crackles and smells are perfect. Close enough to trigger the feels, yet different enough to not smell like actual dead flesh cooking – which now grosses me out, a lot.
I tried the rashers in toasted cheese and bacon sandwiches and on burgers, and I’m definitely hooked. They’re crispy, chewy and bacon-thick. The taste’s fantastic as well. Salty. Smokey. With a hint of sweet maple – thanks to the combination of beech wood liquid smoke, molasses and maple syrup. Next time I think I’ll cook up a vegan carbonara. Mmm…