- Plant-Based Meat
Beleaf Plant-based Bacon, 7 Ounce
Beleaf's Plant-Based Bacon is the perfect addition to your menu—crispy, smoky, and full of flavor. This versatile, allergen-safe, and cholesterol-free option is ideal for breakfast platters, sandwiches, or as a savory topping. Easy to prepare, it offers all the satisfaction of traditional bacon with a sustainable, plant-based twist your customers will love.
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Beleaf Plant-based Bacon, 7 Ounce
Shelf Life
18 mos
Storage
Keep frozen.
Preparation
Fully cooked, simply reheat.
Cooking Method
Pan-fry, Stir Fry, Deep-Fry, Grill
Dietary Preferences & Info
Plant-Based
Vegan
Nut-Free
No Added MSG
Non-GMO
No Trans Fat
No Artificial Flavors
No Preservatives
Vegan Plant-Based Product
Dairy-Free
Egg-Free
Fish-Free
Shellfish-Free
Allergen Information
Contains the following:
Wheat
Soy
Shelf Life
18 mos
Storage
Keep frozen.
Preparation
Fully cooked, simply reheat.
Cooking Method
Pan-fry, Stir Fry, Deep-Fry, Grill
Dietary Preferences & Info
Plant-Based
Vegan
Nut-Free
No Added MSG
Non-GMO
No Trans Fat
No Artificial Flavors
No Preservatives
Vegan Plant-Based Product
Dairy-Free
Egg-Free
Fish-Free
Shellfish-Free
Allergen Information
Manufactured in a facility that also handles soy and wheat
Contains the following:
Wheat
Soy
Creamy Pasta Perfection!
Carrot Miso Pasta with Bacon
Pasta Ingredient:
Yield: 1 lbs of pasta
| olive oil | 4 tbsp |
| carrots, diced | 1 lb |
| garlic, grated | 4 cloves |
| vegetable broth | 2 cups |
| raw cashews or silken tofu | ½ cup |
| salt and pepper | Pinch |
| miso paste | 1 tbsp |
| orecchiette pasta | 1 lb |
| Chopped parsley | TO SEASON |
Breadcrumb Topping:
|
Beleaf Plant-Based Bacon
|
½ package |
| olive oil | 2 tbsp |
| breadcrumbs | ½ cup |
| garlic powder | ½ tsp |
| dried oregano | ½ tsp |
| salt and pepper | Pinch |
Step By Step
- Thaw frozen pre-cooked bacon strips in the refrigerator overnight or submerge in hot water bath for 5 min. If using a hot water bath make sure to dry off excess water.
- Finely chop the bacon strips and add to a nonstick pan.
- Add 2 tbsp of olive oil to the non stick pan and sauté the chopped bacon over medium heat stirring occasionally for 3 minutes. Remove from heat and set aside.
- Heat a deep saucepan over medium heat and add the 2 tbsp olive oil. Add the carrot and shallot and saute, stirring occasionally, until the shallot is mostly tender, about 5 minutes. Stir in the garlic and saute for another 1-2 minutes.
- Stir in the broth, reduce the heat to low, and cover with a lid. Simmer until carrots are tender, about 10 minutes. Remove from heat and let cool for 5 minutes.
- Pour the carrot and broth mixture into a high-speed blender. Add the cashews, miso, and pinch of salt and pepper to the blender and blend on high until very smooth, at least 60 seconds. Taste and add more salt and pepper if desired.
- Make the breadcrumb mixture: Heat a small saucepan over medium-low heat and add the 2 tbsp olive oil. Add the breadcrumbs, sesame seeds, garlic powder, dried oregano, and a generous pinch of salt and pepper. Toast the breadcrumbs, stirring often, until golden brown. Remove from the heat and stir in the finely chopped bacon.
- Meanwhile, cook the pasta according to package directions, until al dente.
- Pour the sauce over the cooked and drained pasta and stir to combine and coat the pasta in the sauce. Serve topped with the breadcrumb mixture and chopped parsley and enjoy!
Carrot Miso Pasta with Bacon
Pasta Ingredient:
Yield: 1 lbs of pasta
- olive oil 4 tbsp
- carrots, diced 1 lb
- garlic, grated 4 cloves
- vegetable broth 2 cups
- raw cashews or silken tofu ½ cup
- salt and pepper Pinch
- miso paste 1 tbsp
- orecchiette pasta 1 lb
- Chopped parsley TO SEASON
Breadcrumb Topping:
- Beleaf Plant-Based Bacon ½ package
- olive oil 2 tbsp
- breadcrumbs ½ cup
- garlic powder ½ tsp
- dried oregano ½ tsp
- salt and pepper Pinch
Step By Step
- Thaw frozen pre-cooked bacon strips in the refrigerator overnight or submerge in hot water bath for 5 min. If using a hot water bath make sure to dry off excess water.
- Finely chop the bacon strips and add to a nonstick pan.
- Add 2 tbsp of olive oil to the non stick pan and sauté the chopped bacon over medium heat stirring occasionally for 3 minutes. Remove from heat and set aside.
- Heat a deep saucepan over medium heat and add the 2 tbsp olive oil. Add the carrot and shallot and saute, stirring occasionally, until the shallot is mostly tender, about 5 minutes. Stir in the garlic and saute for another 1-2 minutes.
- Stir in the broth, reduce the heat to low, and cover with a lid. Simmer until carrots are tender, about 10 minutes. Remove from heat and let cool for 5 minutes.
- Pour the carrot and broth mixture into a high-speed blender. Add the cashews, miso, and pinch of salt and pepper to the blender and blend on high until very smooth, at least 60 seconds. Taste and add more salt and pepper if desired.
- Make the breadcrumb mixture: Heat a small saucepan over medium-low heat and add the 2 tbsp olive oil. Add the breadcrumbs, sesame seeds, garlic powder, dried oregano, and a generous pinch of salt and pepper. Toast the breadcrumbs, stirring often, until golden brown. Remove from the heat and stir in the finely chopped bacon.
- Meanwhile, cook the pasta according to package directions, until al dente.
- Pour the sauce over the cooked and drained pasta and stir to combine and coat the pasta in the sauce. Serve topped with the breadcrumb mixture and chopped parsley and enjoy!
Dietary Preferences
Contains the following:
Nuts
Wheat
Soy
Contains the following:
Nuts
Wheat
Soy
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Connect, Share, and Thrive with Fellow Plant-Based Enthusiasts.
Join the BeLeaf Vegan Community Today!
Be part of the BeLeaf Vegan family and immerse yourself in a community that celebrates plant-based living. Share recipes, discover new vegan products, and be part of the growing movement for a sustainable and compassionate lifestyle.
