Mushroom Bacon

A vegan take on the breakfast staple

“When we substitute mushrooms for bacon, we cut down on animal-based saturated fat and associated calories, while bulking up on nutrients without losing any flavor,” says Lisa Hayim, R.D., a New York City-based nutritionist and founder of The Well Necessities.

This recipe is part of our meal prep series. Click here to view the full plan.


  • 4 cups of fresh shiitake mushroom caps, thinly sliced
  • 2 tablespoons coconut oil
  • 1 teaspoon paprika
  • ½ teaspoon salt


  1. Preheat oven to 400 degrees.
  2. In a medium-size bowl, toss the mushrooms with coconut oil, paprika, and salt.
  3. Line a baking sheet with parchment paper or tin foil.
  4. Bake for about 25 to 30 minutes, stirring occasionally until the mushrooms are dry and browned.
  5. Remove from the oven and allow to cool then store in an airtight container in the fridge.
photo by: Christine Han