Crispy Shiitake ‘Bacon’ Wedge Salad (Video)

5.0 (1 reviews)

Crispy Shiitake ‘Bacon’ Wedge Salad (Video)



  • 1 Tbsp. neutral-tasting oil (e.g., refined coconut)
  • 1 Tbsp. + 1 tsp. maple syrup
  • 2 tsp. sherry vinegar
  • 1/2 tsp. liquid smoke
  • 1/4 tsp. smoked sea salt
  • 1/2 tsp. finely ground black pepper
  • 10–15 shiitake mushrooms, sliced into thin strips
  • 1/2 cup vegan mayonnaise
  • 1/4 cup vegan non-hydrogenated sour cream
  • 2 Tbsp. unsweetened almond milk
  • 1 tsp. vegan Worcestershire sauce
  • 2 tsp. Dijon or stone ground mustard
  • Zest of ½ lemon
  • 1/4 tsp. sea salt
  • 1/4 tsp. garlic powder
  • 1/2 container vegan bleu cheese
  • 1 head organic iceberg lettuce, quartered


  • Preheat the oven to 400°F.
  • In a bowl, place the oil, I Tbsp. maple syrup, the vinegar, liquid smoke, smoked sea salt, and ¼ tsp. pepper and whisk.
  • Add the mushrooms and marinate for about 10 minutes.
  • Place on a baking sheet lined with a silpat or greased parchment.
  • Bake for about 15 to 20 minutes, flipping once.
  • In another bowl, place the vegan mayonnaise, vegan sour cream, almond milk, 1 tsp. maple syrup, the Worcestershire sauce, mustard, lemon juice, lemon zest, sea salt, ¼ tsp. black pepper, and garlic powder.
  • Whisk to incorporate.
  • Crumble in the vegan bleu cheese. Whisk to combine.
  • Place the lettuce wedges on salad plates. Drizzle each with the dressing and top with a few pieces of the shiitake bacon.

Makes 4 servings

© Spork Foods, 2014

[peta-video youtube=”eh-ReStIuGA”]

Rated 5.0/5 based on 1 reviews

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 Ingrid E. Newkirk

“Almost all of us grew up eating meat, wearing leather, and going to circuses and zoos. We never considered the impact of these actions on the animals involved. For whatever reason, you are now asking the question: Why should animals have rights?” READ MORE

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