Crispy Shiitake ‘Bacon’

Let the ingenious Spork Sisters show you how to satisfy your craving for a smoky salty treat. Great for replacing bacon wherever it’s found but especially delicious on a wedge salad!

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 (e.g., Vegenaise reduced fat brand)
1/4 cup vegan non-hydrogenated sour cream (e.g., Tofutti brand)
2 Tbsp. unsweetened almond milk
1 tsp. vegan Worcestershire sauce (e.g., Wizard’s brand)
2 tsp. Dijon or stone ground mustard
2 tsp. lemon juice
Zest of ½ lemon
1/4 tsp. sea salt
1/4 tsp. garlic powder
1/2 container vegan bleu cheese (e.g., Soy Bleu brand, 6 oz.)
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

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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

— Ingrid E. Newkirk, PETA President and co-author of Animalkind