As a vegan of nearly a year bacon has come as a "great loss" and my collard greens have suffered for it greatly.
I have been experimenting with tvp bacon bits, vegan bacon strips (both frozen and refrigerated), tempeh, liquid smoke, soy sauce, butter, etc. to get something of the salty and fatty flavor/texture that I used to get with pork bacon but have yet to be successful.
Additionally I have tried boiling, slow cooking, sauteeing and a few other methods of cooking. The slow cooker seems to be the best, helping everything cook down as far as I want, but it does take a good while and does not get the animal fat infusion that I used to enjoy so much.
Suggestions for helping add some fat and texture to my way too healthy and way too mushy pot of vegan greens?