Homemade Smoky Veggie Bacon Salt

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“This stuff is addictive and the uses are endless! Here are some uses for Bacon Salt: on corn on the cob, popcorn and homemade oven-fries; seitan steaks; in BBQ sauces; in marinades for seitan TVP and tofu; in dips, spreads, and vegan mayonnaise; in baked beans; in salad dressings and on salads; as a seasoning in homemade seitan products; in mashed potatoes; on scrambled tofu; in eggless egg salad (made with tofu); roll tofu pieces in it and pan-fry; mix with olive oil for a French bread dip; on potatoes; in potato salad; on or in veggie burgers; on a grilled (vegan) cheese sandwich; with vegan cream cheese and/or vegan sour cream as a dip or spread; on steamed or grilled or roasted veggies; on pasta with a thin creamy sauce (a sort of vegan carbonara); on grits; in vegan mac'n'cheeze; on many types of sandwiches; in soups (or on them); on homemade potato crisps (chips) or other veggie crisps-- kale chips, maybe?-- I'm sure that's just the beginning! From theKitchn.One teaspoon equals 1 serving. (IMPORTANT NOTE: The texture of this salt is a bit like kosher salt— so, if you use a granulated salt, you need to use less, and if you use a coarse crystal salt you need to use more)”
1 1/2 cups

Ingredients Nutrition

  • 13 cup smoked salt (your choice, recommended- fine Saltworks Salish Alderwood Smoked Salt-see recipe description)
  • 14 cup veggie bacon bits (of your choice, if homemade, make sure they are very dry!)
  • 6 pieces sun-dried tomatoes, chopped (dry, NOT in oil)
  • 3 tablespoons brown sugar
  • 3 tablespoons granulated organic sugar
  • 2 tablespoons hot smoked paprika (pimenton)
  • 1 tablespoon sweet smoked paprika (pimenton)
  • 12 tablespoon granulated garlic
  • 12 teaspoon fresh ground black pepper (OR use smoked black pepper, freshly-ground)
  • 12 teaspoon mustard powder
  • 12 teaspoon onion powder


  1. NOTE: If you want the salt to be a little more coarse, mix all of the ingredients EXCEPT the salt in the blender or VitaMix first. When they are powdery, add the salt and whiz until it's the texture you want.
  2. Mix everything in the DRY VitaMix (or use a good blender) and blended on high, stopping now and then to stir everything up (because it tends to clump together), and then blend again. When you can't feel any tomato bits anymore, stop. IScrape the mixture into a dry bowl and mix it with a spoon to fluff it up. Scoop it into a dry 1-pint canning jar with a tight lid. You can put some in a shaker-jar for table use.

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