Vegetarian bacon replacement

[BlingLoving]

DH doesn?t eat meat. Tonight I?m planning to make a lentil ?stew? with bacon, onion and tomatoes for me and DS. It occurs to me that I?ve never tried any substitutes for bacon in this kind of dish and frankly, things like lentils need this depth of flavour. What should I use? I will use a fake bacon if necessary, but prefer not to. If I do have to use one, which brands are best and can you leave them to simmer for 30 minutes while the lentils cook?

Quorn is the nicest 'bacon' IMO.

I often use (fried/roasted/grilled) halloumi. Sounds bonkers but the saltiness is not dissimilar. Much nicer than fake meat.

smoked paprika is a bit baconish
quorn 'bacon' is ok

Vinegar - I use Halloumi a lot. But wouldn't put it in something like a lentil stew unless I cooked it after and added it at the end. The problem with that being that you don't get the depth of flavour that you'd get with bacon being in the pan while you cook the lentils. But I will note it as a suggestion for DH with tinned lentils.

Smoked paprika? Mmmm.

Yes I'd add it at the end too. After re flavour though. Tbh I'd make it spicy to add flavour but DC might not like it!

It would be (IMO anyway) completely pointless to add fakey bacon to the dish to give it 'depth' - it just doesn't work like that. It's nice to have with brie or to make a sandwich, but it's not like bacon in that sense.

Frankly, as a vegetarian of a billion years, I like lentils as they are - you can always add garlic??

Frankly, I cook with lentils all the time - got a big pot cooking as I type - they do not need bacon, plenty of deep flavour without.

Probably the problem is that I'm NOT a veggie. I love lentils, but like them with something. Perhaps the solution is to make them as they are and then serve the meaty something on top or add halloumi after. Both of which seem like good suggestions.

Mild smoked paprika will add a good bacony flavour :)

I am a Lo.g standing, bacon loving veggie and I' d use Smokey paprika and marmite.

My DMIL always described herself as a bacon eating, veggie.

DH's sister is a strict veggie, and most of the time DMiL ate what she did with pleasure, but she did still like the odd bit of bacon, salami and tuna in past bake. She said there really isn't a good vegetarian alternative for that depth of flavour.

Very strong cheese I suppose, but DMIL ran a mile from FILs, mouldy cheese.

Pasta

I think I'd approach slightly differently - what kind of lentils are we talking about - Puy? I think they taste earthy and need a contrast, yes bacon works but with veg it needs some perkiness and contrast - I'd add balsamic vinegar and some feta, maybe marinated artichokes and lemon juice.

There is no point adding quorn bacon to anything liquidy like that - the flavour will get lost and you'll just have some flavourless strips - veggie bacon works fine in a BLT sandwich or accompanying some fried eggs but you can't use it in recipes in the same way.

I think I'd try cubes of cheshire cheese added just before the end, just long enough to warm through but not enough to melt. For depth of flavour in the rest of the dish use marmite, spices or umami paste.

Thanks all. I remembered as I was making bacon versions for me and DS that I used to do lentils just cooked in stock, maybe with some onion and roasted vegetables with goats cheese all the time. So I am going to do that again soon but with the paprika added as I like that idea for extra flavour. And I like the idea of a bit of balsamic too. Similarly, I'm going to do a version with Halloumi.

I agree with those saying smoked paprika - it adds a smoky flavour which is very reminiscent of bacon or chorizo even.

Also, I have just discovered smoked tofu. It's gorgeous...