Crispy Brussels Sprouts with Smoky Vegan Mushroom Bacon

A plant-based take on a classic Brussels sprouts side, ideal for the holiday table. Tender sprouts paired with a smoky mushroom “bacon”.

If you love bacon, what you’re often craving is that smoky, salty punch rather than the meat itself. Mushrooms are excellent at capturing and amplifying those flavors thanks to their natural umami, making them a superb base for a plant-based “bacon.”

This recipe creates a smoky, slightly sweet mushroom “bacon” that pairs beautifully with Brussels sprouts. It’s a crowd-pleasing side that vegans and meat-eaters alike will enjoy — perfect for Thanksgiving, Christmas, or any Sunday roast.

Easy Mushroom “Bacon”

Many mushroom bacon recipes rely on liquid smoke or techniques that don’t quite deliver the look or brightness of traditional bacon. For color without odd flavors, beetroot juice is a simple, natural option that gives a pinkish hue while keeping the taste clean. If preferred, you can substitute a natural red food dye for color.

To make the mushroom “bacon,” thinly slice about 1 lb (500 g) of white cup mushrooms. In a bowl combine the mushrooms with 2 tablespoons olive oil, 1 tablespoon maple syrup, 1 tablespoon smoked paprika, 1 teaspoon salt (smoked salt if you have it) and 1–2 tablespoons beetroot juice or a little natural red food dye. Toss until evenly coated.

Cook the mushrooms in a hot frying pan over medium-high heat for 5–10 minutes, stirring occasionally, until they darken and become crisp around the edges. The slices will lose some color as they cool, so serve them soon after cooking for the best visual impact.

📖 Recipe

Brussels Sprouts with Mushroom “Bacon” (Vegan + GF)

Yield:
4

Prep Time:
10 minutes

Cook Time:
10 minutes

Total Time:
20 minutes

A classic holiday or roast dinner side — made vegan and gluten-free.

Ingredients

For the mushroom “bacon”

• 500 g / 1 lb white cup mushrooms, thinly sliced
• 2 tbsp olive oil
• optional 2 tbsp beetroot juice, for colour
• 1 tbsp maple syrup
• 1 tbsp smoked paprika
• 1 tsp salt, preferably smoked salt

For the sprouts

• 1 tbsp vegan butter or olive oil
• 750 g / 1 ½ lbs Brussels sprouts, trimmed and outer leaves removed

Instructions

Make the mushroom “bacon”

1. Combine the sliced mushrooms, olive oil, maple syrup, smoked paprika, salt and beetroot juice in a bowl. Toss until evenly coated.
2. Heat a frying pan over medium-high heat. Add the mushrooms and cook for 5–10 minutes, stirring occasionally, until they darken and crisp at the edges.
3. Remove from the heat and set aside; they will lose color as they cool, so serve soon after cooking.

Cook the sprouts

1. In a medium saucepan, melt the vegan butter or warm the olive oil. Add the trimmed Brussels sprouts and toss to coat.
2. Add 60 ml / 1/4 cup hot water, cover with a lid and cook over medium heat for 5–8 minutes, until the sprouts are tender but still bright.
3. Stir in the mushroom “bacon” and cook on medium for a minute or two to warm through.
4. Serve immediately while the mushrooms are at their crispiest.

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