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Vegan BLT wraps on a plate

Soy Curl Bacon + Vegan BLT Wraps!

  • Author: Liz Madsen
  • Total Time: 20 minutes
  • Yield: 4 cups 1x
  • Diet: Vegan


Chewy, smoky, and delicious, this Soy Curl Bacon is easy to make and super versatile. Use it in a vegan BLT wrap like I have here.


Units Scale
  • 2 cups soy curls
  • 6 tablespoons reduced sodium soy sauce (use GF tamari if needed) (see note 1)
  • 6 tablespoons neutral oil (like grapeseed or avocado oil), optional (or substitute broth, see note 2)
  • 1/4 cup apple cider vinegar
  • 1/4 cup maple syrup (or agave)
  • 1/4 cup water or broth
  • 2 teaspoons liquid smoke (preferably mesquite flavor) (see note 3)
  • 2 tablespoons applewood spice rub or your favorite steak seasoning
  • 4 teaspoons smoked paprika
  • 3/4 - 1 1/2 teaspoons freshly cracked black pepper (to taste)


  1. Make the marinade: Mix all of the ingredients (except the soy curls) in a bowl or measuring cup (a family habit I just can’t break).
  2. Soak the soy curls: Add the soy curls to a medium to large bowl and cover with the marinade. Use a dark spatula (I’ve stained light spatulas from things like paprika or turmeric) or the back of a spoon to press the soy curls down so they’re coated.
  3. Let soak for 10-15 minutes: Let the soy curls rehydrate for about 10-15 minutes. Because the mixture isn’t hot, they won’t absorb all of it. This is fine.
  4. Add to skillet: Heat a large nonstick skillet over medium high heat and add the entire bowl, soy curls and excess liquid.
  5. Arrange in a single layer: Use a dark spatula or wooden cooking spoon (just not something light that you care about!) to arrange the soy curls so they’re in a single layer.
  6. Cook: Heat and cook for about 8-12 minutes, stirring every 1-2 minutes to make sure they don’t burn. The liquid will be boiling or simmering and that’s good. It will absorb into the soy curls (and some will evaporate) but the soy curls will also get chewier. If you let them sit too long they can burn, so pay attention to them.
  7. How to know they’re done: When they’re nicely browned, chewy and firm and the liquid is absorbed, they’re done. Remove from heat and use as you like!
  8. To make the wraps: Spread vegan mayo all over one side of the tortilla, leaving a 1” rim around the outer edge. Place lettuce on one half of the tortilla. Place a few slices of tomato and a few slices of avocado in a line along the center of the lettuce. Add the soy curl bacon on top. Roll the burrito by bringing the bottom and pulling it over the lettuce, tomatoes, avocado, and vegan bacon like an envelope. Fold in the two sides and firmly roll up the rest of the burrito. Slice it in half (straight or diagonal if you want to be fancy) and serve or pack in a work or school lunch. Enjoy!
  9. Store: Refrigerate leftover soy curl bacon for up to 5 days in an airtight container or freeze up to 3 months in a freezer-safe container.


  • Note 1: If you can’t have gluten, you can buy gluten-free tamari or coconut aminos (if choosing this, you may want to dial back or omit the maple syrup). I used reduced sodium soy sauce because regular is just too salty for me.
  • Note 2: The reason for this addition is it just makes the soy curl bacon taste a little richer and more like animal bacon because oil is fatty like animal bacon is. But it tastes good without it (I tried it). If not using it, substitute any vegan broth you like. And if you use the oil, any neutral flavored oil will work like grapeseed, canola, vegetable, etc.
  • Note 3: You can just substitute more smoked paprika instead if you prefer. I highly recommend using mesquite liquid smoke, but the hickory is good too.
  • Prep Time: 10 minutes
  • Cook Time: 10 minutes
  • Category: Entree, Meatless
  • Method: Stove top
  • Cuisine: American

Keywords: Vegan meat, Vegan bacon, soy curl bacon