Physicians Committee for Responsible Medicine (PCRM)
Recipe of the Week

April 10, 2013

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Facon Bacon
If you’re feeling particularly ambitious, make your own vegetarian bacon, or Facon Bacon, with help from PCRM nutrition programs manager Jill Eckart!


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Animal products like bacon are loaded with fat and cholesterol. So which foods are low in fat? Find out on our website >

Brussels Sprouts with Lemon and Vegetarian Bacon

brussels sprouts with lemon and veg bacon

Enjoy the added richness of “bacon” flavoring without the guilt of high sodium, fat, and cholesterol.


Makes 8 servings

3 pounds Brussels sprouts, trimmed and halved vertically
1 cup vegetarian bacon (about 8 slices), such as Yves Veggie Canadian Bacon or Lightlife Fakin’ Bacon, chopped
4 green onions, chopped
1/4 cup low-sodium vegetable broth
salt, to taste
freshly ground black pepper, to taste
2 tablespoons lemon juice


Add Brussels sprouts to a saucepan of boiling water and cook for 3 minutes. Drain immediately and plunge into ice-cold water to stop the cooking process. When they are cold, drain well.

Heat a large nonstick skillet, wok, or stir-fry pan over high heat. Add vegetarian bacon and green onions and steam-fry until green onions are soft, adding very small amounts of water as needed to prevent sticking and burning. Add sprouts and broth and stir-fry for about 3 minutes. Season with the salt and black pepper and drizzle with lemon juice. Toss and serve immediately.

Per serving (1/8 of recipe): 88 calories; 1 g fat; 0.2 g saturated fat; 9.7% calories from fat; 0 mg cholesterol; 10.2 g protein; 13.2 g carbohydrates; 5.3 g sugar; 4.6 g fiber; 194 mg sodium; 76 mg calcium; 2.6 mg iron; 104.9 mg vitamin C; 818 mcg beta carotene; 0.8 mg vitamin E

Source: Dr. Neal Barnard’s Program for Reversing Diabetes by Neal D. Barnard, M.D.; recipe by Bryanna Clark Grogan

Please feel free to tailor PCRM recipes to suit your individual dietary needs.


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Physicians Committee for Responsible Medicine
5100 Wisconsin Ave., N.W., Ste.400, Washington DC, 20016
Phone: 202-686-2210 Email: