Bacon-ish Bits (Vegan)

Here's a simple green salad topped with Bacon-ish Bits served
with some Curried Cauliflower Soup with grapes on the side.

Recipe from The Plant Based Cookbook by Ashley Madden
Husband-Tested in Alice’s Kitchen
Makes 1 cup

If you eat lots of salads, veggies and soups like we do, you will like changing them up with this delicious topping.  It has that savory, smokey, salty, sweet crunchy taste that we all love. These are more healthful than actual bacon bits.  

1 teaspoon smoked paprika
½ teaspoon onion powder
½ teaspoon garlic powder
1 teaspoon nutritional yeast
1 Tablespoon + 1 teaspoon tamari
1 teaspoon maple syrup (optional)
½ cup sliced almonds (You can substitute the almonds with pumpkin seeds for a nut-free version.)
½ cup raw (hulled) sunflower seeds

Preheat the oven to 300F.  Line a rimmed baking sheet with parchment paper or a silicone mat.  

In a medium sized bowl, mix the spices, nutritional yeast, tamari and maple syrup (if using) into a paste.  Add the almonds and the sunflower seeds and mix well using a non-stick spatula until all the nuts and seeds are well coated.  

Transfer the mixture to the baking sheet in a single layer.  Bake for 18-20 minutes, mixing and redistributing into a single layer halfway through the cooking time.  They’re done when slightly browned and dry to the touch.  

Remove from the oven, mix around to break up any clumps, and let cool completely.  They will harden as they cool.  

Keep these Bacon-ish Bits in a sealed jar in a cool, dry place for up to a month.

2 Tablespoons Bacon-ish Bits equals approximately 60 calories.