Recipe · Bacon
The Ultimate Vegan Bacon Butty
Crisp-edged smoky rashers, soft white bread and your sauce of choice. Under ten minutes, zero regrets.
- Prep
- 3 min
- Cook
- 6 min
- Serves
- 2
- Effort
- Easy
Vegan
The bacon butty is a simple thing, which is exactly why the details matter: thick, soft bread, properly buttered, and rashers cooked hot enough to catch at the edges. Sweet-cure fans can add a whisper of maple; red or brown sauce is a matter of family loyalty and we won't take sides.
Ingredients
servings
For 2 servings.
- 8 rashers vegan bacon
- 1 tbsp vegetable oil
- ½ tsp maple syrup (optional, for a sweet-cure finish)
- 4 thick slices white bloomer or soft white bread (check the label for milk)
- 2 tbsp vegan butter or spread
- to taste brown sauce or ketchup
Scaled amounts are rounded. Cooking times usually stay the same, but a bigger batch may need a bigger pan or an extra few minutes.
Method
- Heat the oil in a large frying pan over a medium-high heat.
- Lay the rashers in a single layer — cook in batches rather than overcrowding — and fry for 1–2 minutes a side, or as the pack directs, until they are sizzling and crisp at the edges.
- If you like a sweet cure, brush the rashers with the maple syrup in the last 30 seconds and let it bubble and glaze. Take the pan off the heat before it catches.
- Butter the bread generously right to the edges.
- Pile four rashers onto each bottom slice, add your sauce, lid it and press down gently. Cut in half and eat while hot.
Good to know
- Vegan bacon usually has less fat than pork, so it can go from perfect to overdone quickly — stay by the pan.
- For extra crunch, toast just the inside faces of the bread in the bacon pan.
Check every label: stocks, sauces, breads and pastries sometimes contain milk, egg or fish. Cook until piping hot all the way through.
