Bacony Pepitas | Toasted Pumpkin Seeds You’ll Put on Everything

One of the elements home cooks overlook most often is texture. Adding something crunchy, crispy, or flaky can elevate your overall dish in pretty incredible ways. And when that element of texture is also super flavorful, you know you have a winner. One of our favorite ways to do this is with our Bacony Pepitas. We take pumpkin seeds, toast them in a skillet, and douse them in an addictive smoky and savory sauce. They’re good on salads, bowls, in wraps, with breakfast, or anything that can use a bit of nutty, bacony crunch.

Our members feel the same.

Such a flavorful little topping! Very hard not to just eat by the handful.

Tracy

Fucking delicious! All of us love these and are becoming a must-have in the fridge!

Angela

What’s inside 

Soy sauce: We opt for a low-sodium variety. If you’re sensitive to gluten, look for gluten-free soy sauce or tamari. If you avoid soy products, you can substitute with an equal amount of coconut aminos.

Smoked paprika powder: This is key! It’s different from the sweet variety that you may be familiar with, but it’s pretty easy to find in most conventional grocery stores these days. If they don’t carry it, check the natural supermarket or purchase it online. 

Coconut aminos: This sauce has a similar flavor to soy sauce, but with a sweeter twist. We like to use both in our recipes because they create a wonderfully complex flavor together.

Vegan Worcestershire sauce: Conventionally made with sardines, vegan Worcestershire sauce skips the fish and can typically be found in natural supermarkets or online. Be sure to purchase gluten-free, if necessary. 

Liquid smoke: This ingredient is optional, but it kicks up the smoky flavor in a lovely way. 

Raw pumpkin seeds: “Pepitas” is the Spanish name for these savory seeds. “Raw” means unsalted and unroasted. Check the bulk section for more affordable seeds. 

Let’s make Bacony Pepitas 

First, whisk all of your ingredients except the pumpkin seeds together in a small bowl and set aside for now. 

Next, grab your skillet (we like cast iron), and heat it over medium heat for a few minutes. Once it’s nice and warm, add your pumpkin seeds and cook, stirring continually, until they’re toasty and beginning to get some color, about 3–5 minutes. They may make some noises, but that’s normal. Be careful not to burn them.

After your seeds are toasted and fragrant, turn off the heat and pour the soy sauce mixture over them inside the skillet. There will be some steam as the liquid begins to evaporate. Stir the seeds around in the liquid so they’re completely coated, and keep stirring until all the liquid’s been absorbed or evaporated. 

Transfer to a plate to cool. If they’re stuck together, you can break them apart once they’re at room temperature. 

Store in an airtight container, refrigerated or not, for up to five days. 

Bacony Pepitas

Makes about ½ cup

Print Recipe Pin Recipe Rate Recipe

Cook ModePrevent your screen from going dark

Ingredients

• ▢ 1 teaspoon low-sodium soy sauce
• ▢ ¾ teaspoon smoked paprika powder
• ▢ ¾ teaspoon 100% pure maple syrup
• ▢ ½ teaspoon water
• ▢ ½ teaspoon coconut aminos
• ▢ ½ teaspoon vegan Worcestershire sauce
• ▢ ⅛ teaspoon onion powder
• ▢ ⅛ teaspoon garlic powder
• ▢ 1 pinch black pepper (3 turns)
• ▢ 1 drop liquid smoke (optional)
• ▢ ½ cup pumpkin seeds (65 g / AKA pepitas)

Instructions

• In a bowl, whisk together all of the ingredients except for the pumpkin seeds and set aside for now.
• Heat a skillet over medium heat for 2 minutes. Add the pumpkin seeds and cook 3–5 minutes, stirring continually. The seeds may puff up and some may pop. They are done when they have turned light golden brown. Be careful not to burn them.
• Turn off the heat and evenly pour the soy sauce mixture over the seeds and stir continually until all of the liquid has been soaked up. Some of the sauce will stick to the skillet; that’s okay, just keep stirring the seeds around. Once they cool they will no longer stick. Transfer the seeds to a plate to cool. After they have cooled, use your hands to break apart any that are stuck together. Serve them on your favorite salad, wrap, bowl, or soup!

The options are endless with toasted pumpkin seeds 

This recipe makes about ½ cup and is easy to double or triple. If you’re looking for ideas on how to serve your little morsels of umami bliss, we’ve got plenty! 

They’re phenomenal on our Soyturkey Avocado Club. The combination of the marinated soy curls, the condiments and veggies, and the Bacony Pepitas is a match made in sandwich heaven. 

They’re also crazy good on:

• Practically any salad
• A loaded potato
• Breakfast burritos
• A cell-fueling BBQ bowl

Speaking of options, this recipe is also available in Clean Food Dirty Girl

Watch this quick video to see how easy it is to find ways to use this recipe in our membership.

What are your favorite ways to use the Bacony Pepitas? Let us know in the comments below.

Here’s to simple additions that make all the difference.

Xo 
Team Dirty