Vegan Bacon Buttered Corn

This vegan bacon buttered corn is only 5 ingredients and is ready in 15 minutes. A quick, simple side dish that’s perfect for the hectic holiday season.

Vegan bacon buttered corn in a large cast iron skillet being scooped up by a wooden spoon.

I’ll admit. This is a dish I’ve been making for years. Even before my vegan days. And it’s become a family favorite at the holidays. So now that my family is vegan, I decided that I had to turn this into a vegan dish as well. An insanely simple side, this dish requires only 5 ingredients and can be thrown together only 15 minutes before everyone sits down for the big Thanksgiving dinner. It’s salty, crunchy, rich, and familiar. The perfect accompaniment the whole family can enjoy.

Vegan Coconut bacon

Before we dive into the corn, let’s take a second to make the coconut bacon. Now, you can use any vegan bacon your prefer just as long as it crumbles well. That being said, I also wanted to include a coconut bacon recipe in this post, just in case you don’t already have a vegan go-to bacon.

Now, this coconut bacon is just about as easy to make as the vegan bacon buttered corn. Simply line a rimmed baking sheet with parchment paper and preheat your oven to 325*F. In a medium-sized bowl combine coconut aminos, olive, oil, maple syrup, liquid smoke and paprika. Once combined add unsweetened coconut chips and gently stir to coat. Spread the coconut over the parchment paper in an even layer and bake for 15 minutes stirring every 5 to prevent burning. Allow the “bacon” to cool completely before crumbling or storing for later use.

Coconut “Bacon”

Vegan bacon that crumbles just like the real thing. Crispy, smokey, and sweet this coconut bacon will add texture and flavor to salads, pastas, and roasted vegetable sides.
Prep Time5 mins
Cook Time15 mins
Resting Time1 hr
Total Time1 hr 20 mins
Course: Snack
Cuisine: Vegan
Keyword: bacon, coconut, vegan bacon
Servings: 1 cups
Author: Erin

Ingredients

  • 1 cups coconut
  • 1 tbsp coconut aminos
  • ½ tbsp olive oil
  • ½ tsp maple syrup
  • ¼ tsp liquid smoke
  • ¼ tsp paprika

Instructions

  • Preheat oven to 325°F and line a rimmed baking sheet with parchment paper.
  • Combine coconut aminos, olive oil, maple syrup, liquid smoke, and paprika. Gently toss coconut in mixture ensuring that all coconut flakes are coated.
  • Pour onto prepared baking sheet in an even layer. Bake for 15 minutes stirring every 5. Watch closely to prevent burning.
  • When crispy but not browned, remove and allow to cool completely before crumbling.
Vegan bacon buttered corn in a large cast iron skillet with a large wooden spoon for serving.

Bacon Buttered Corn

Once you’ve prepared the “bacon” it’s time to assemble the buttered corn. In a large skillet melt the vegan butter over medium heat. Once melted add the frozen corn. There’s no need to thaw it beforehand. Stir the corn to coat with vegan butter and allow to cook over medium heat for 5-10 minutes. Add more butter if you feel that the corn is looking too dry or if you just prefer really buttery corn. Once the kernels are thawed and warmed through remove from the heat and add the paprika, chopped chives, and crumbled “bacon”. Serve warm and enjoy the time you’ve saved in the kitchen by savoring the company of your holiday guests.

Enjoy friends!

Ingredient Health Benefits

Corn- fiber, B1, folate, vitamin C, pantothenic acid, phyochemicals have heart health and cancer-fighting properties

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Vegan Bacon Butter Corn

This vegan bacon buttered corn is only 5 ingredients and is ready in 15 minutes. A quick, simple side dish that's perfect for the hectic holiday season.
Prep Time5 mins
Cook Time10 mins
Total Time15 mins
Course: Side Dish
Cuisine: Holiday, Vegan
Keyword: 1 pan, 5-ingredients, bacon, butter, chives, corn, easy, holiday sides, paprika, quick, side, side dish, simple, vegan bacon, vegan butter
Author: Erin

Ingredients

  • 3-4 tbsp vegan butter
  • 2 bags frozen corn
  • ½ tsp paprika
  • ¼ cup vegan bacon, crumbled
  • 2 tbsp chives, chopped

Instructions

  • In a large skillet, melt vegan butter over medium-high heat.
  • Once melted add frozen corn kernals and cook for 5-10 minutes until thawed.
  • Sprinkle with paprika and allow to cook additional 1-2 minutes.
  • Remove from heat and top with crumbled vegan bacon and chopped chives.
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Roasted Squash Seeds Three Ways

Use the seeds from all your winter squash by roasting them in one of these three seasoning blends. Choose from either sweet, spicy, or curry. Nothing but squash seeds, oil and spices. Eat up!

Close up photo of roasted and seasoned spaghetti squash seeds with a side salad in the background.

STOP! Before you throw out all those seeds from your favorite winter squashes (I’m looking at you pumpkin, butternut, spaghetti and acorn) let’s talk about just what exactly you’re tossing in the trash. Firstly, you’re wasting money. You’ve paid for not only the flesh of the squash but the seeds as well. Use them! Secondly, you’re wasting nutrients. Squash seeds contain magnesium, iron, calcium, zinc, fiber…all things that definitely don’t belong in the trash. And thirdly, you’re wasting flavor, texture, and interest that could be used to top soups, salads, breads and pasta. They can be the base for a unique pesto or, if you have enough, they can be turned into a seed butter.

Close up photo of a spaghetti squash on a wooden table with a black background.

My point is, don’t toss out those amazing little squash seeds. They’re worth the extra work to harvest from the “guts” of the squash. Once you’ve got them, just wash them really well and let them drain thoroughly. Air drying them is best. But you can also dry them between two dish towels. Once they’re dry, they’re ready to be transformed!

I have here 3 simple spice combinations that will work really well with all manor of autumn recipes (including a few I currently have on my site). Enjoy any one (or more) of the following: sweet, spicy, or curry blend. But don’t just go by these three. Use these as a jumping off point. Get creative with your use of these seeds and be sure to tell me down in the comments section how you use them this fall.

Enjoy friends!

Ingredient Health Benefits

Ginger: antioxidants

Squash seeds: omega-3 fats, magnesium, iron, calcium, zinc, fiber

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Roasted Squash Seeds Three Ways

Use the seeds from all your winter squash by roasting them in one of these three seasoning blends. Choose from either sweet, spicy, or savory. Nothing but squash seeds, oil and spices. Eat up!
Prep Time5 mins
Cook Time15 mins
Total Time20 mins
Course: Snack
Cuisine: Vegan
Keyword: 5-ingredient, savory, snack, spicy, squash seeds, sweet, topping
Author: Erin

Ingredients

  • ½ cup squash seeds pumpkin, delicata, spaghetti, butternut, acorn, etc.

Sweet Roasted Squash Seeds

  • tsp nutmeg
  • tsp cloves
  • ¼ tsp cinnamon
  • ¼ tsp vanilla optional
  • ½ tsp maple syrup granulated or coconut

Spicy Roasted Squash Seeds

  • pinch paprika
  • tsp cumin
  • ¼ tsp chili powder
  • ½ tsp avocado oil

Curry Roasted Squash Seeds

  • pinch ginger
  • tsp curry powder
  • ¼ tsp garam masala
  • 2 tsp coconut milk

Instructions

  • Preheat oven to 350°F. Line a rimmed baking sheet with parchment paper.
  • In a small bowl combine the spices of the particular spice blend that you've chosen. Lightly coat seeds in olive oil or coconut cooking spray then toss with spice blend.
  • Spread seeds evenly on prepared baking sheet so that none or overlapping or touching.
  • Roast seeds for 10 minutes. Stir seeds are return to oven for additional 8 minutes watching that they don't burn.
  • Once roasted remove from oven and enjoy on salads, soups, breads, pastas or turn into a pesto or seed butter.
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