Not too long ago, Chris and I used to say we were not completely vegetarian because, Bacon. What we basically meant was we WOULD go completely vegetarian, but bacon was too good to eliminate from our diet (provided it was sustainably sourced- no factory farm bacon for us).
Then I came across this fancy recipe for vegan bacon using portobello mushrooms. I thought maybe I’d try it. There was only one small problem. The recipe called for about 2 tablespoons of soy sauce. Even if I used a low-sodium tamari or coconut amino, 2 tablespoons is a LOT of sodium, especially for someone on a low-salt diet (or actually, a diet containing the amount of salt a human should limit their consumption to).