Bacon Brunch Stack

Suitable for vegan.

SERVES 2 | PREP 10 mins | COOK 10 mins


  • Naked Without the Oink Bacon
  • 2 slices sourdough bread
  • 200g chestnut mushrooms, sliced
  • 1/2 tsp garlic granules
  • 1/2 tsp Italian herbs
  • 1 tbsp olive oil
  • Parsley, chopped handful
  • 1/2 tsp coarse black pepper
  • 2 tsp coconut aminos (or soy sauce)


  • 1 tbsp mixed seeds
  • 4 tbsp hummus
  • Handful rocket
  • Drizzle balsamic glaze


  • To create this tasty bacon brunch stack using plant-based Naked Bacon, firstly add half the oil to a large non-stick pan on medium heat - fry off the mushrooms and then stir in coconut aminos, garlic granules, Italian herbs, pepper and parsley.

    Push mushroom mixture to one side of the pan, then add remaining oil to the clear part of the pan to fry off the Naked Bacon - turn occasionally for 3 mins until crispy. Separately, lightly toast the sourdough slices.

    Create the stack - spread hummus over each slice of bread, top with rocket, then add mushrooms.

    Finally top with Naked Without the Oink Bacon, then sprinkle with mixed seeds, a drizzle of balsamic glaze and any leftover parsley

    RECIPE CREATED BY NAKED FAN, Sarah Dixon @nourishflourishme (IG)

  • For a meaty option

    For non-vegan / non-vegetarian option, use Naked Smoked Streaky Bacon, which is made without nitrites.

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