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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Mom’s Old Fashioned Stuffing

10 ingredients and vegan, my mom’s old fashioned stuffing is perfect for the upcoming holiday season. Start to finish, this side requires less than 60 minutes to prepare. Grab a fork, and dig in to this family-favorite dish.

Old-fashioned stuffing with walnut and cranberries in a glass pan.

I wish I could take credit for this recipe. But alas…I cannot. My mom has been preparing this stuffing recipe for almost 40 years. It’s not Thanksgiving without this delicious side sitting on our dining room table. It has traveled through our family and now it’s one of my husband’s favorite foods. Although I have adapted it here to be vegan, and to include a few of my favorite seasonal add-ins, I hope that you all find my mom’s old fashioned stuffing to be just as amazing as our family does.

Old Fashioned Stuffing

Soft yet crunchy. Salty and sweet. Tasty and, well…delicious! This old fashioned stuffing is made with only 10 ingredients and requires about 1 hour of time to prepare. Not bad for the Thanksgiving side. It’s so simple and completely customizable (see Add Ins below). And let me just say that, yes, I am aware that we use 1 CUP of vegan butter in this recipe. I know. It’s a lot. But this is a side dish. And it’s meant to be eaten on a day of celebration. So don’t panic. It’s ok. We can use a cup of vegan butter and still live. I promise. Good, now that we’ve gotten that out of the way…

The bread

Begin by using your favorite loaf of rustic bread. I’m a huge sourdough fan so that’s what I chose to use. If the crust of your bread is rather crunchy you can remove it just to make sure that the top of your stuffing doesn’t become too hard when cooked. Once that’s taken care of, cut your loaf into large cubes. You’ll need about 9 cups of cubed bread which is about 1, 14oz loaf.

The Celery and Onions

Now, let me just say that for some reason, my mom does not like large pieces of celery or onion in her stuffing. She’s a big texture person so perhaps that’s why she always pulverizes them in the food processor for this recipe. To be honest, I prefer the onions and celery this way. Maybe it’s because I’m my mother’s daughter. Or maybe it’s because that’s just the nostalgia of the dish for me. Either way, give it a try. Place your celery in the food processor and pulse until VERY FINELY chopped. Do the same with the onion. If this doesn’t sound appealing to you, feel free to finely chop the celery and onion yourself. You do you.

Combining

In a large skillet, melt 1 cup (remember, you’ll be ok) of vegan butter. Once melted, add in the celery and onion. Allow to cook for 2-3 minutes until soft. If your celery and onion pieces are larger, they may need to cook for 4-5 minutes. Just cook them until they’re tender. Once cooked, turn off the heat and add sage, thyme, truffle salt, pepper and 3 cups of cubed bread. Toss to coat. This bread will become very soggy rather quickly. Don’t worry, this is what we’re going for. At this point add in the other 6 cups of cubed bread as well as any add ins.

Add Ins

This is where my recipe really deviates from my mom’s. I decided to add in some fresh cranberries as well as chopped walnuts. You can either leave these things out completely or replace them with other seasonal favorites such as: chestnuts, pecans, pomegranate arils, cooked vegan sausage, or sliced apples.

Missing scoop of old-fashioned stuffing with walnut and cranberries in a glass pan.
Bake it

Once you’ve added (or not) any extras it’s time to bake the stuffing. Grease an 8×8 inch dish with vegan butter and dump in the stuffing. Cover with aluminum foil (or a rimmed baking sheet) and bake at 325*F for 30 minutes. Then remove the foil and bake uncovered for an additional 15 minutes until the top is crispy. Serve and prepare for this to become a new family holiday classic.

Missing piece of old-fashioned stuffing with walnut and cranberries in a glass pan with cranberries on a wooden spoon.

I would like to end this post by saying “Thank you” to my mom. Not just for sharing this recipe but for instilling in me, at a young age, a love of cooking. She taught me the joy of bring family and friends together over meals. Holidays have always held a special place in my heart because I can remember, even a child, assisting in the kitchen. From this stuffing dish at Thanksgiving, to cookies on Christmas Eve, the holidays, for me, are marked by meals. So thank you Mom, for instilling in me at such a young age the true meaning of holidays: spending time with the people you love. Sharing laughs, love, and, of course, food.

Enjoy friends.

Ingredient Health Benefits

Celery- vitamin A, vitamin C, B vitamins, calcium, iron, magnesium, phosphorus, potassium

Cranberries- rich in fiber; excellent source of vitamin C, phytonutrients

Onion- antioxidants; fiber; vitamin C; folate

Walnuts- Omega 3s, thaimine, B6, folic acid, phosphorus, magnesium, copper, Vitamin E, polyphenols

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Mom’s Old Fashioned Stuffing

A 10 ingredient, vegan, old fashioned stuffing that is perfect for the upcoming holiday season. Start to finish, this side requires less than 60 minutes. Grab a fork, and dig in to this family-favorite dish.
Prep Time10 mins
Cook Time45 mins
Total Time55 mins
Course: Side Dish
Cuisine: Holiday, Vegan
Keyword: 1 pot, 10-ingredients, cranberries, dressing, dried cranberries, fried sage, holiday sides, sour dough, stuffing, thanksgiving sides, walnuts
Servings: 8 people
Author: Erin

Equipment

  • Food Processor

Ingredients

  • cups celery, pulsed in food processor
  • ¾ cup onion, pulsed in food processor
  • 1 cup vegan butter
  • 9 cups loaf sour dough bread, cubed
  • tsp salt
  • tsp dried sage
  • 1 tsp dried thyme
  • ½ tsp pepper
  • cup chopped walnuts
  • cup dried cranberries

Instructions

  • Preheat oven to 375°F. Grease an 8×8 baking dish with vegan butter.
  • In a large skillet, melt the vegan butter. Add celery and onion and cook until soft.
  • Stir in 3 cups of cubed bread and toss to coat. Add remaining 6 cups of cubed bread, walnuts, and dried cranberries.
  • Transfer to prepared baking dish and cover with foil or top with a rimmed baking sheet. Bake covered for 30 minutes.
  • Uncover and cook for additional 15 minutes until top is crunchy.
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