Bacon to Burgers: Meatless Substitutes

Bacon to Burgers: Meatless Substitutes


For the second edition of my cooking series at the Caribbean Marketplace at the Little Haiti Cultural Center, we focused on meat substitutions. It was requested by the attendees from my previous cooking workshop. From the smiles on everyone's faces, I believe everyone who came to Bacon to Burgers: Meatless Substitutes loved the recipes I shared. As promised below are the recipes I shared.




Eggplant “Bacon”


  • 1 medium eggplant (or 2 medium Asian eggplants)
  • 2 tbsp extra-virgin olive oil
  • 2 tbsp Nam shoyu (or Tamari)
  • 1 tbsp maple syrup
  • 1/2 tsp smoked paprika
  • 1/2 tsp Liquid Smoke
  • 1/2 tsp Onion powder
  • 1/2 tsp Liquid Smoke
  • 1 tbsp apple cider vinegar
  • Dash of cayenne


  1. Cut eggplant in quarters, lengthwise. Slice each quarter into long, thin strips.
  2. In a small bowl, whisk together remaining ingredients.
  3. Place eggplant slices on dehydrator trays and brush both sides with sauce.
  4. Dehydrate for 12 hours or until desired texture. Flip halfway through.

Note: To make in the oven. Preheat oven to 300 degrees. Bake until cooked through and starting to get crisp about 45-60 minutes.


Yes Baby I like It Raw Burger


  • Raw Burger
  • Eggplant Bacon (recipe above)
  • Pickles Sprouts or mixed greens
  • Romaine leaves
  • KetchupDirections:
  1. Layer ingredients in the following order: Romaine leaves, mixed greens, raw burger, eggplant bacon, pickles, ketchup.

Carrot Tuna


  • 2 cups of carrot pulp from juicing
  • ⅔ cup vegan mayo
  • 2 celery stalks, chopped
  • ½ onion, chopped
  • ½ sweet pepper, chopped
  • 1tbsp toasted sesame oil
  • 1 tbsp Kelp powder
  • 1 tsp paprika
  • 1 tbsp nutritional yeast
  • ½ tsp garlic powder
  • ½ tsp onion powder
  • Salt to taste
  • Cayenne to taste


  1. In a bowl, mix all the ingredients together.
  2. Serve on cucumber slices, romaine leaves, or pita.

Baked Cauliflower Wings


  • 1 head cauliflower, cut into bited sized pieces
  • 2 tbsp flax seeds, ground
  • 8 tbsp water
  • 1 tbsp olive oil
  • 1 tsp poultry seasoning (optional)
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp paprika
  • 1 tsp cumin
  • ¼ tsp Salt or to taste
  • ¾ cup flour
  • ½ cup bread crumbs (optional)
  • Barbecue sauce


  1. Preheat oven to 425 degrees. Line a baking sheet with parchment paper.
  2. Mix ground flax seeds with water.Let sit to thicken for 5-10 minutes.
  3. In a small bowl mix all seasonings together. Drizzle oil on cauliflower pieces than a season with seasoning mix.
  4. Dip cauliflower pieces in flax egg then cover with flour. ( Optional: You can dip it again in flax egg than cover with bread crumbs )
  5. Lay cauliflower in a single layer on a baking sheet. Bake for 30-45 minutes or until golden brown. Flip floret halfway to get all sides golden brown and crispy.
  6. Serve with Barbecue sauce.
  7. Note: You can bake the barbecue sauce in. Bake for 20 minutes. Flip halfway through. Remove cauliflower from oven. In a mixing bowl coat cauliflower with barbecue sauce. Return to oven and bake for an additional 10-15 minutes.

Jerk Coconut


  • Young Coconut Meat, sliced
  • 1-2 tsp Jerk sauce
Directions: In mixing bowl add all the ingredients. Mix well until coconut is coated.
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