Is ‘seaweed bacon’ the delicious veggie dream it’s cracked up to be?

[UK] Vegetarian bacon is often made of beans, tofu or other ‘alternative’ proteins. And – unfortunately for vegans – egg, too.

But one of the more unusual new members of the faux-bacon family involve none of these things, and is instead made of 100% seaweed.

If you’re someone whose food must meet a certain list of requirements before touching your tongue, seaweed bacon seems to miraculously fill every quota: it’s vegan, organic, low carbohydrate, gluten free and sustainable.

But does it fulfil that last, essential thing we ask of a foodstuff (especially one that’s meant to replace one of the saltiest, richest foods out there); does it taste alright?

Sorry, I added an egg (Picture: Alice Sholl)

One brand of this stuff called I Sea Bacon claims to ‘turn into bacon’ when you fry it and delivers a ‘crunchy, salty, smoky kick’ to your taste buds.

Alternatively, it says you can put the soft leaves in salads, pasta and other meals.

So as someone who consciously cuts meat out of my diet, but enough of a meat eater to remember the exact taste of actual bacon, I decided to test the claims.

A raw taste test: 1/5

But crispy? It sure was.

So I decided to make the millennial classic avocado and bacon on toast.

 

Avocado and ‘bacon’ on toast (Picture: Alice Sholl)

And following my ASOS parcel experience, it was surprisingly good.

So good, in fact, I momentarily forgot I wasn’t eating bacon.

It’s light and crunchy, almost like the consistency of flaky pastry, and provides the smoky taste that’s so good with bacon added to avocado on toast.

Top marks.

Cauliflower and broccoli cheese, folks? (Picture: Alice Sholl)

In vegetarian cauliflower cheese: 4/5

For dinner, I decided to make a batch of cauliflower and broccoli cheese (if you’ve only ever had it with a roast before, seriously, it’s a meal in its own right).

Usually laced with bacon by meat eaters to give it a bit of edge, I put the seaweed bacon straight into the cheese sauce before cooking.
While it didn’t have the crispy texture it takes on when fried, this time, it wasn’t like chewing on a plastic bag; I didn’t really register the texture at all, but it added plenty to the dish’s overall flavour.

What it looks like when soaked (Picture: Seamore Food)

It retained more of its seaweed-like taste than when it was fried, which might not be to everyone’s tastes, but still added delicious sharp taste to what can otherwise be a bland meal.

In other words, the trick with this stuff is to use it as an ingredient, not the main event.

 

View original article at: Is ‘seaweed bacon’ the delicious veggie dream it’s cracked up to be?

 

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