Vegan Savory Bacon Jam
Transform your sandwiches, charcuterie boards, and appetizers with this irresistible Vegan Savory Bacon Jam! Bursting with smoky, sweet, and umami-rich flavors, this plant-based twist on the classic bacon jam combines crispy coconut bacon with caramelized onions, maple syrup, brewed coffee, and a hint of smoked paprika. Perfectly balanced and satisfyingly chunky, this versatile spread is easy to make and stores beautifully in your fridge for up to a week. Whether you're topping crackers, dolloping on burgers, or layering into breakfast dishes, this vegan bacon jam is sure to become a crowd-pleasing favorite. Crafted with care and completely gluten-free when prepared with tamari, it's the ultimate condiment for smoky-savory flavor seekers!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 2 cups coconut flakes
- 2 teaspoons liquid smoke
- 1 tablespoon maple syrup
- 2 tablespoons soy sauce or tamari (for gluten-free)
- 1 tablespoon olive oil
- 2 large red onions, finely chopped
- 1 cup brown sugar
- 1 quarter cup apple cider vinegar
- 3 quarter cups coffee, brewed
- 2 cloves garlic, minced
- 1 teaspoon smoked paprika
- 0.5 teaspoon black pepper
Instructions
Preheat your oven to 325°F (165°C).
In a large mixing bowl, combine coconut flakes, liquid smoke, maple syrup, and soy sauce.
Spread the mixture evenly on a baking sheet lined with parchment paper.
Bake for 10-15 minutes, stirring every 5 minutes, until coconut flakes are browned and crispy. Watch closely to prevent burning.
Remove from oven and set aside to cool.
In a large skillet, heat olive oil over medium heat.
Add the chopped red onions and cook, stirring frequently, until the onions are soft and caramelized, about 10-15 minutes.
Stir in brown sugar, apple cider vinegar, brewed coffee, and minced garlic.
Add smoked paprika and black pepper, and bring the mixture to a simmer.
Reduce heat to low and cook, stirring occasionally, until the mixture thickens, approximately 20 minutes.
Once thickened, fold in the cooled, crispy coconut bacon and stir to combine.
Remove from heat and let the jam cool for a few minutes.
Transfer the jam to a food processor and pulse several times until the mixture reaches a chunky texture. Do not over-process.
Let the jam cool completely before transferring it to a jar or airtight container.
Store in the refrigerator for up to one week.
Nutrition Facts
Calories |
2218 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 126.4 g | 162% | |
| Saturated Fat | 101.5 g | 508% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2036 mg | 89% | |
| Total Carbohydrate | 250.5 g | 91% | |
| Dietary Fiber | 32.8 g | 117% | |
| Total Sugars | 184.5 g | ||
| Protein | 21.8 g | 44% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 252 mg | 19% | |
| Iron | 10.0 mg | 56% | |
| Potassium | 2182 mg | 46% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
