World’s Best Vegan Facon Bacon… It will fool you!

Especially wonderful vegan transition food. This is just not for breakfast, it makes a great snack anytime.

Dr. Bobby’s Vegan Facon Bacon ©

Ingredients
  • large eggplant, thinly sliced, or several zucchini if no egg plan is available
  • 1 tablespoon sea salt
  • 1/2 dried chipotle chili pepper, soaked for at least 2 hours or 1 tablespoon dried & ground (optional)
  • 1/2 cup soaking water for from the chipotle peppers (optional)
  • 4 tablespoons maple syrup (optional)
  • 4 teaspoons of hickory smoke
  • 2 tablespoons olive oil
  • 3 tablespoons Nama Shoyu
  • 2 tablespoons apple cider vinegar
  • 1 teaspoon chili powder
  • 2 tablespoons smoked paprika
  • 1/2 teaspoon cumin
  • pinch black pepper
  • pinch cayenne – optional
Directions
  1. To make the thin pieces of eggplant/zucchini use a horizontal peeler or mandolin to get straight thin pieces.
  2. Once you have sliced your eggplant/zucchini, sprinkle it with the sea salt and allow it to sit for 1-2 hours in a tray/bowl, or if baking put the eggplant/zucchini in the oven for 45 minutes to dry.
  3. Blend the other ingredients in a blender/Vita-mixer.
  4. After 1-2 hours-Layer your eggplant/zucchini slices between paper or cloth towels and press out excess moisture.
  5. Get a large zip lock baggie or bowl and pour marinade into the baggie or bowl.
  6. Submerge the slices of eggplant/zucchini in the marinade. If using a baggie squeeze as much air as possible out of the baggie. Marinate for 30-45 minutes.
  7. Carefully lay out the marinated eggplant/zucchini slices onto your dehydrator trays and dehydrate @105F degrees until crispy (24 – 36 hours-continually check the progress-depends on how thick your slices are)
  8. If no dehydrator you may use the oven, but it will not be raw. Set the oven to 325 for 1 hr. Keep an eye on the facon/bacon and make sure it’s not under or overdone.

Yields 15 – 20 Fakon pieces. 
Serve and Enjoy!  Blessings, Bobby

Health Benefits
Eggplants

Eggplants are a nutrient-rich food that contains fiber, vitamins, and minerals. They may benefit your overall health, including your heart.

One cup (82 grams) of raw eggplant contains the following nutrients (2):

  • Calories: 20
  • Carbs: 5 grams
  • Fiber: 3 grams
  • Protein: 1 gram
  • Manganese: 10% of the RDI
  • Folate: 5% of the RDI
  • Potassium: 5% of the RDI
  • Vitamin K: 4% of the RDI
  • Vitamin C: 3% of the RDI

Eggplants also contain small amounts of other nutrients, including niacin, magnesium, and copper.

Zucchinis

Zucchini contains many nutrients. As a result, including it in your diet may have a variety of health benefits. Although

zucchini is often considered a vegetable, it is botanically classified as a fruit.

One cup of raw (223 grams) of zucchini provides:

  • Calories: 17
  • Protein: 1 gram
  • Fat: less than 1 gram
  • Carbs: 3 grams
  • Sugar: 1 gram
  • Fiber: 1 gram
  • Vitamin A: 40% of the Reference Daily Intake (RDI)
  • Manganese: 16% of the RDI
  • Vitamin C: 14% of the RDI
  • Potassium: 13% of the RDI
  • Magnesium: 10% of the RDI
  • Vitamin K: 9% of the RDI
  • Folate: 8% of the RDI
  • Copper: 8% of the RDI
  • Phosphorus: 7% of the RDI
  • Vitamin B6: 7% of the RDI
  • Thiamine: 5% of the RDI

Author: Robert Morgan, Certified Naturopath

Robert C Morgan - "Bobby" is the past Health Education Director at CHI. A certified Naturopath, Iridologist, Energy Practitioner, Colonic Therapist, Master Raw Live Food, Chef, Author, International Lecturer, Teacher, and Cancer "Survivor". Dr. Bobby is dedicated to continuing to carry out the work of Creative Health Institute, the vision of Dr. Ann Wigmore, and all of the souls who have dedicated their lives to love peace, and natural health.

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