A whole food plant based take on the popular spicy appetizer
*For the Shiitake Bacon, I used Lauren Toyota’s recipe from her book Vegan Comfort Classics. Instead of using fresh shiitake mushrooms, I used dried, and then added about ¼ cup of water to the recipe. I let the dry mushrooms hydrate and marinate overnight. When I was ready to use them, I sliced the caps into thin strips. If you want your bacon to be crispy, I would suggest cooking it ahead, and then adding it at the end.