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 Apple and Butternut Squash

with caramelized onions

This roasted apple and butternut squash side is vegan, gluten-free, and has an oil-free option. Topped with caramelized onions, it’s a sweet and creamy dish that’s a perfect make-ahead side for the holidays. It requires fewer than 10 ingredients and less than 15 minutes of prep. All the best of autumn in a comforting side.

Roasted apple and butternut squash with caramelized onions on a wooden platter with plate, rosemary, and butternut squash in the background.

With the holiday season quickly approaching I have begun planning my Thanksgiving menu. Anyone else? Ok, I guess that perhaps it is a tad early. But just in case you’re a planner like I am here is a recipe that I would highly recommend considering as a side for the big day. It’s simple. It’s quick. And it can be prepared ahead of time. Oh, and it’s totally delicious. What more could you want out of a holiday side dish?

Roasted apple and butternut squash

Preparing a butternut squash for roasting can be intimidating if you’ve never skinned one before. But let me reassure you, that it actually is quite simple. First, using a fork, poke holes all over your squash. And I mean ALL OVER IT. I usually jab mine about 30 times. Next place it in your microwave for 3-5 minutes depending on the strength (wattage) of your microwave. Turn it over and cook for an additional 3-5 minutes. It should be soft but not mushy or burned. Allow it to cool completely before handling. Finally, using a knife, or better yet a potato peeler, remove the skin from your squash. Cut it in half, remove the seeds, and cut into bit-sized cubes.

As for the apple…I recommend using a hearty apple for this recipe. I used a Fuji apple because they’re sturdy and sweet. A Sweet Tango would probably work too. If you would prefer a tart apple you could use a Honeycrisp or a Granny Smith. Once you’ve chosen your perfect apple, simply core, peel, and cut into bit-sized pieces. Make sure that both the apples and butternut squash pieces are similar in size so that they cook evenly.

Spray the apple and butternut squash with avocado oil and top with spices and herbs. Toss to coat and spread evenly on a prepared rimmed baking sheet. Bake them for roughly 30 minutes until they are fragrant, soft, and slightly browned around the edges. Perfection!

Roasted apple and butternut squash with caramelized onions on a wooden platter with plate, rosemary, and butternut squash in the background.
Caramelized onions

While the apples and butternut squash are roasting, prepare the caramelized onions. Begin my dicing or thinly slicing the yellow onions. You can even slice some while dicing the others just to add more visual interest and texture to your dish.

Heat a large skillet over high heat and add 1 tbsp of avocado oil. Once the oil is hot add the onions and reduce heat to medium-high. Now, the trick to perfectly caramelizing onions is TIME. You have to be patient. But trust me, your patience will pay off.

The onions will go from white, to clear, to brown, to caramelized. As they cook you will need to add water to the pan, a little at a time. Do not add more water to the pan until all the other liquid has cooked off.

Stir the onions occasionally. This gives them time to brown on the pan.

Resist the urge to pull the onions off the heat early. They are not done when they’re brown. They’re done when they are a deep, dark brown, caramelized color. You will know they’re done when they smell sweet.

Roasted apple and butternut squash with caramelized onions on a wooden platter with plate surrounded by rosemary and a blue napkin.

Suggested Pairings

This side would be excellent served with a vegan meat alternative such as “ham” or “turkey”. To fancy up this side even more top it with toasted walnuts for added crunch, pomegranate arils for tartness, or drizzle with a cashew cream sauce for creaminess.

Ingredient Health Benefits

Apple-vitamin C, soluble and insoluble fiber

Cinnamon- manganese, iron, calcium, and fiber

Onion-antioxidants; fiber; vitamin C; folate

Rosemary- polyphenolic compounds

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Roasted Apple and Butternut Squash

This roasted apple and butternut squash side is vegan, gluten-free, and has an oil-free option. Topped with caramelized onions, it's a sweet and creamy dish that's a perfect make-ahead side for the holidays. It requires fewer than 10 ingredients and less than 15 minutes of prep.
Prep Time15 mins
Cook Time45 mins
Total Time1 hr
Course: Side Dish
Cuisine: Vegan
Servings: 4 people
Author: Erin

Ingredients

Baked Apple and Butternut Squash

  • 4 cups butternut squash, cubed
  • 1 apple, peeled, cubed I used fuji
  • avocado spray omit if oil-free
  • ½ tsp sage
  • ½ tsp cinnamon
  • 1-2 sprigs fresh rosemary, removed from stem

Caramalized Onions

  • 1 tbsp avocado oil sub water if oil-free
  • 4-5 medium yellow onions, diced or thinly sliced
  • ½ cup cold water*

Instructions

  • Preheat oven to 400°F. Line a rimmed baking sheet with parchment paper. Evenly spread cubed apples and butternut squash and spray with avocado oil (omit if oil-free). Sprinkle with sage, cinnamin, and rosemary and evenly spread over baking sheet. Bake for 30 minutes, stirring half way.
  • While apples and squash are baking, heat a large pan over high heat. Add avocado oil. When oil is hot, add diced or thinly sliced onions and stir to coat. Lower heat to medium-high and cook onions for about 40 minutes stirring occasionally*.
  • Assemble roasted apples and butternut squash on a plater and top with caramelized onions. Additionally, top wtih walnuts for crunch, pomegranate arils for tartness, or raisins for sweetness.

Notes

*Add cold water occasionally, 1 tbsp at a time, to onions to prevent sticking and to de-glaze the pan.  Allow water to completely cook off before adding more water.  Be patient with this process.  The onions will go from white, to clear, to brown, to caramelized.  
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Vegan Naan

If you’ve been searching for the perfect vegan naan, look no further than this recipe! All you need are 10 ingredients and a warm bowl of curry to complete your next vegan Indian-inspired dinner night.

Vegan naan wrapped in a blue towel on a rusted cookie sheet surrounded by basil and cherry tomatoes.

I’m going to be 100% honest with you right now: I’m afraid of yeast. Irrational fear? Perhaps. But it’s taken me YEARS to work up the courage to prepare breads that require yeast. I had a bad experience with cinnamon raisin dough and a bread maker back in my teens and I think I’m still trying to recover. Anyway, I digress…I still have difficulties with yeast dough at times. Thankfully, as with many other skills, practice makes perfect. And boy have I been practicing this fall!

The perfect vegan naan recipe has eluded me for almost a year. I struggled to find a recipe that didn’t require crazy flours which would leave the dough to stick to the pan and not rise properly. But I finally found the PERFECT naan recipe that I have veganized from the amazing Half Baked Harvest version. Let me take just a second to explain some important steps in this naan-making process.

Water & Yeast

Two things about working with yeast…First make sure that it hasn’t passed it’s expiration date. Expired yeast will prevent your bread from rising. Secondly, as with any recipe that requires yeast, you’re going to have to “activate” or “bloom” it with water and sugar. It’s very important to remember that your water should be about 110*F. If the water is too hot it will kill the yeast and your bread will fail to rise.

Pan & Oil

Once your dough has risen and is pillowy soft and ready for cooking you need to make sure that you use the proper pan to fry it. You will definitely need a heavy cast iron skillet as well as a large lid. Once your pan is screaming hot add about a tsp of avocado oil to the pan. You might be tempted to use olive oil. DON’T! Avocado oil has a smoke point of 520*F, which is 50-150*F hotter than olive oil. What does that mean? It means that avocado oil will not begin to burn until it reaches a temperature of 520*F. In turn, you can heat this oil much, much hotter without setting off your smoke detectors. Trust me, use the avocado oil.

So now that I’ve concurred naan, I’ll have to try my hands at Challah bread (but that’s going to have to wait for now…).

Enjoy friends!

Ingredient Health Benefits

Almonds: protein, fiber, vitamin E, magnesium, calcium, iron

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Vegan Naan

All you need are 10 ingredients and a warm bowl of curry to complete your next vegan Indian-inspired dinner night.
Prep Time15 mins
Cook Time20 mins
Rise Time1 hr
Total Time1 hr 35 mins
Course: Side Dish
Cuisine: Bread, Indian, Vegan
Keyword: Indian, naan, vegan
Servings: 8 naan
Author: Erin

Ingredients

  • ¼ cup warm water
  • 1 tbsp maple syrup
  • ¾ tsp active dry yeast
  • ¾ cup plant-based milk
  • 1 cup almond yogurt I prefer Kite Hill's plain, unsweetened almondmilk yogurt
  • 4 cups all-purpose flour
  • tsp baking powder
  • 1 tsp baking soda
  • ¼ tsp salt
  • 4-8 tbsp melted butter depending on how buttery you want the naan

Instructions

  • In the bowl of a stand mixer, combine warm (but not hot) water, yeast, and maple syrup. Allow to rest for 5-10 minutes, until bubbly.
  • Add plant-based milk, almond yogurt, flour, baking powder, baking soda, and salt. Using a dough hook, mix until the flour is evenly incorporated. The dough will be sticky.
  • Lightly flour you workspace and gently knead the dough into a large ball. Return to bowl and cover with plastic wrap or a dish towel. Place the bowl in a warm place to rise for 1 hour* until the dough has doubled in size.
  • When ready to cook, cut dough evenly into 8 and form each into a small ball. Using a rolling pin, roll out each dough ball into an oval/rectangle shape that's about ¼ inch thick.
  • Brush each side of the naan dough with melted vegan butter. Lightly brush a VERY HOT cast iron skillet with avocado oil** and place in one piece of naan dough cooking over medium-high heat. Immediately cover with a large lid cooking for 1-2 minutes as bubbles form. Flip and cook uncovered for 1-2 minutes more.
  • Keep cooked naan warm by placing in a clean kitchen towel while you work with the remaining dough.
  • Serve with more melted butter and a sprinkle of fresh herbs and a bowl of curry.

Notes

*I have found that the perfect place to let any yeast-y dough rise is in my oven with the oven light on.  
**Avocado oil has a higher smoke-point that most oils, meaning it will withstand the heat of the pan better than an olive oil will.  Plus it has a neutral flavor which won’t deter from the naan.

Adapted from Half Baked Harvest’s Herbed Garlic Butter Naan.

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