Gordon Ramsay Vegan Bacon Recipe

The first time I tried to make vegan bacon, I expected magic with just coconut and soy sauce.
Let’s just say… it tasted like salty trail mix and sadness.

I’d burn the coconut, undercook the tempeh, and somehow always make the mushrooms rubbery. Classic rookie mistakes. But once I stopped treating all these ingredients the same and gave each its own method, it all came together.

Now? I’ve got three reliable, plant-based bacon options — one for every mood. Tempeh for chew, shiitake for umami, coconut for crunch. And they all slap.

Why This Works (And Where Most People Mess It Up)

What goes sideways:

• Using the same bake temp for every “bacon” = disaster
• Not marinating the tempeh long enough = bland, dry slices
• Washing mushrooms = waterlogged, limp mess
• Burning the coconut in 5 minutes flat

Ramsay’s smart approach:

• Each version gets its own temp and bake time
• Marinated tempeh builds real depth
• Mushrooms are wiped, not rinsed
• Coconut is watched like a hawk to avoid burning

Ingredients That Actually Matter

For the Tempeh Bacon:

• 8 oz tempeh, sliced thin
• ¼ cup tamari – salty, umami base
• 2 tbsp rice vinegar – acid to balance
• 2 tbsp maple syrup – sweet + sticky
• 1 tbsp olive oil – helps it crisp
• ½ tsp cumin – adds warmth
• Heaping ½ tsp smoked paprika – smoky punch
• Freshly ground black pepper – to taste

For the Shiitake Bacon:

• 8 oz shiitake mushrooms – wiped clean, not rinsed
• 2 tbsp olive oil – for roasting
• 1 tbsp tamari – base flavor

For the Coconut Bacon:

• ¾ cup unsweetened coconut flakes – wide ones work best
• ¾ tbsp tamari
• Scant ½ tbsp maple syrup
• ¼ tsp smoked paprika

How To Make Gordon Ramsay’s Vegan Bacon

Tempeh Bacon:

Preheat oven to 220°C (428°F).
Steam sliced tempeh for a few minutes if you want it softer.
In a bowl, mix tamari, vinegar, maple syrup, olive oil, cumin, paprika, and pepper.
Toss the tempeh slices in the marinade and let it sit for at least 15 minutes.
Spread the slices on a lined baking sheet.
Bake for 8–10 minutes until crispy and browned on the edges.
Let cool — it firms up more as it sits.

Shiitake Bacon:

Preheat oven to 150°C (300°F).
Wipe mushrooms clean with a damp cloth. Slice them thin.
Toss mushrooms with olive oil and tamari until evenly coated.
Spread out on a parchment-lined tray. No overlapping!
Bake for 30–40 minutes, flipping halfway, until dark and crisp.

Coconut Bacon:

Preheat oven to 175°C (350°F).
Toss coconut flakes with tamari, maple syrup, and paprika.
Spread on a tray in a single layer.
Bake for 6–10 minutes, stirring once or twice.
Watch it closely — it goes from perfect to burnt real quick.

What Gordon Ramsay Says About This Dish

“Vegan bacon should be about contrast — salty, crispy, chewy, sweet.”

That’s the goal. Not to fake meat, but to nail the texture and flavor balance.

“Respect the ingredient. Cook coconut like coconut. Mushrooms like mushrooms.”

Each one wants something different. Same treatment? Same failure.

“You can’t rush crisp.”

Trying to crank the heat = burnt mess. Every version needs patience.

“Balance the flavor — you still need acid, fat, salt, and smoke.”

This is why the marinade matters more than the base.

What I Got Wrong (And How I Fixed It)

• Burnt the coconut. Didn’t watch it. Now I never leave the oven when it’s baking.
• Skipped marinating the tempeh. It was dry and boring. Now I always let it sit at least 15 minutes.
• Rinsed mushrooms. Turned out soggy. Now I wipe ‘em gently.
• Overcrowded the tray. Bacon needs space to crisp.
• Used sweetened coconut by accident. Tasted like bacon candy. No thanks.

Variations That Actually Work

• Add liquid smoke to the tempeh marinade – more BBQ vibes
• Throw chili flakes on coconut bacon – sweet heat
• Toss shiitake bacon with maple syrup after baking – sticky + savory finish
• Air-fry the tempeh – faster and crispier if you’re in a rush

🛑 What doesn’t work:

• Trying to bake them all at once on the same tray
• Using too much oil on mushrooms — they’ll never crisp
• Forgetting to stir the coconut flakes while baking

Pro Tips That Make a Difference

• Tempeh slices should be thin but not paper-thin — you want a little chew
• Line your tray with parchment to avoid sticking and burnt bits
• Let all versions cool a bit before eating — they crisp more as they sit
• Taste your marinades before baking — tweak salt, sweetness, or smoke as needed
• Store each type separately if you’re batching them all

Storage + Leftover Moves

Fridge: Let bacon cool to room temp. Store in a sealed container for up to 5 days.
Freezer: Works best for tempeh and shiitake. Freeze for up to 1 month.
Reheat: Toss in a dry pan or pop in the oven at 180°C for a few minutes until warmed and crisp.

🔥 Leftover move: Use any of them to top salads, grain bowls, avocado toast, or BLTs. Coconut bacon on vegan mac and cheese = elite.

FAQs – Real Questions People Ask

Q: Can I use soy sauce instead of tamari?
Yep — but tamari is gluten-free and has a slightly smoother flavor. Either one works.

Q: Is this meant to taste like real bacon?
Not exactly. It’s about texture and that smoky-salty-sweet combo, not faking meat.

Q: Which one’s best for sandwiches?
Tempeh. It holds its shape and gives that satisfying chew.

Q: Can I use portobello instead of shiitake?
Sure — just slice thin and cook longer. Shiitake gets crispier faster though.

Q: How long does coconut bacon last?
About 3–4 days in a sealed jar. But honestly, it never lasts that long around here.

Try More Recipes:

• Gordon Ramsay Holiday Lemon-Herb Chicken Thighs With A Crispy Bacon Gravy
• Gordon Ramsay Vegan Bacon Recipe
• Gordon Ramsay’s Bacon and Leek Quiche Was the Comfort I Didn’t Know I Needed