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Magic Vegan Bacon Greens

10/30/2014

3 Comments

 

Magic Vegan Bacon Greens

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When Alex first told me he had seen a product online called 'Magic Vegan Bacon Grease',  I laughed. He has crazy awesome ideas sometimes, and I thought maybe this was just one of them in the making. But NOPE! Its a real thing. A delicious, heavent sent, better-than-any-oil-for-frying I've ever tried thing. When I first opened the jar, I remember asking Alex "Would it be weird if I bathed in this? Can we get more?!" Apparently, it would be. But man oh man, would I smell delicious!
Because if there's one thing I love (and you may already know this), its COCONUT BACON. Our recipe, the one I still consider best above all the rest, the one featured on Post Punk Kitchen's Best of 2014 (#14!!), is a staple in this house. Lucky for us, Magic Vegan Bacon Grease HAS chunks of homemade bacon- just made out of TVP, instead. Which frankly, holds up much better when you're frying it. Plus, this magic grease is virtually guilt-free: coconut oil based and free of hydrogenated oils & GMOs, its consistency when hardened (unlike below- damn So Cal heat wave) is that of REAL lard...only its 100% vegan. It can be used for cooking, frying, or baking, and is made with 11 very pronounceable ingredients (Coconut oil, soy protein (TVP), sea salt, demerara sugar, black pepper, onion, garlic, torula yeast, natural hickory flavor, & maple extract). We loved it to spice up these simple greens. It added all the flavor and richness they needed, and gave them a great 'meaty' flavor. Check 'em out on their website for more info. In the meantime, lets get our grease on!
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INGREDIENTS:
2 tablespoons Magic Vegan Bacon Grease
2 cloves garlic, minced
3 small heads of bok choy, ends removed & roughly chopped
3 small zucchinis, halved and sliced
1/4 teaspoon smoked paprika
1/4 teaspoon chili powder
salt & pepper (to taste)

DIRECTIONS:
In a large skillet, heat the Magic Vegan Bacon Grease over medium heat. Sauté garlic for 2-3 minutes. Don't let it brown- burnt garlic tastes very bitter. Add in chopped bok choy and zucchini and cook, stirring regularly, for about 5 minutes- or until the veggies are softened but not soggy. Season with smoked paprika, chili powder, salt, and pepper & cook a minute more. Remove veggies from heat and serve immediately. Garnish with a sprinkle of Homemade Coconut Bacon. Saves well in the fridge for several days, but is best enjoyed immediately. Dig in!
print recipe
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3 Comments
Deborah Reek
10/30/2014 08:43:33 am

Of the zillion(?), maybe not SO many, vegan blogs I've perused since becoming vegan, yours, kiddo, by ALL means!, is my favorite. My 'praise' may simply be one of the many you already get - but I just downloaded a couple more of your recipes (anxiously awaiting to cook 'em up) and just HAD to thank you. I've NEVER commented before on anyone's blog - but you, young lady, are special.

Everything is laid out so perfectly - from printing, the gorgeous photos, the suggestions about additional recipes, even the ability to convert. All these may seem simple and obvious necessities, but believe me, they're not all followed as well by so many other bloggers. You make it sooo easy to just go nutso with the possibilities, rather than stumped at the "how-to's".

Again, thanks. I do appreciate you both!

Debbie

Reply
amallia link
11/2/2014 04:46:44 pm

Delicious vegan recipe with zucchini, thanks for sharing:-)

Reply
Brooke Idol link
11/7/2014 10:01:39 am

Shut your mouth. You did NOT just say vegan bacon grease! Imma have it.

Reply



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