You may have heard that dulse seaweed has a smoky, umami-rich flavor and has sometimes been called "bacon of the sea." We lean into this nickname with our recipe for smoky dulse bacon. Dried dulse seaweed is re-hydrated and marinated in a quick-to-come-together marinade, then fried on the stove. The result is a slightly sweet and smoky crispy sea veggie "bacon."
How do I use dulse bacon?
This vegan, plant-based alternative to bacon is so versatile. It can be eaten on its own like a crunchy snack, crumbled into salads, or placed in a "BLT." The umami from the seaweed pairs with a tamari-maple marinade for a boost of flavor. A perfect vegan snack!
If you want this recipe extra smoky, you can use a few drops of liquid smoke or a few leaves of lapsang souchong tea in the marinade.
1 cup (6 g) dried West Coast Dulse Seaweed
1.5 tablespoon soy sauce or tamari
1 tablespoon neutral oil, plus more for frying
1 tablespoon maple syrup
1/2 teaspoon paprika
1 teaspoon nutritional yeast
A few drops of liquid smoke or a few leaves of lapsang souchong tea (optional)
Re-hydrate 1 cup of dulse in room temperature water for 5 minutes. Meanwhile mix soy sauce, oil, maple syrup, paprika, nutritional yeast, and liquid smoke / lapsang souchong (if using). Remove dulse from water, shake or sieve dry, then place in marinade. On medium high heat, add 1 Tbsp neutral cooking oil to a cast iron or frying pan. Place marinated dulse pieces in the pan. Fry on medium heat for 2-3 minutes, or until crispy. Place crisped dulse on a plate lined with paper towels and let oil drain. Serve once cooled to room temp.