Mind blown, I made Vegan Rice Paper Bacon . . . and it was really good. I’ve seen the how-to for this fake bacon (no pig involved) around the Internets and in various cookbooks (like The Edgy Veg) and finally decided I had to give it a go.
While I’m a confirmed meat-eater, I figured “why not,” as I believe variety is the spice of life and do have meals where all my protein from all plant sources. Read on to get all the details and recipe!
That tine Marie made a tofu turkey on Everyone Loves Raymond.
When vegans make things to resemble animal meat, I typically scratch my head and go . . “why”? Like why does tofu need to be molded into a chicken breast or soybeans and such shaped into ribs? Why, why? I do make exception with bean burgers because they fit so nicely on a bun . . . and now, I’m totally okay with rice paper bacon (although, you could also call it a Smoky Rice Paper Cracker – haha).
But seriously, it does taste remarkably like bacon with that meaty umami taste. Howver, it does taste more that thin-cut bacon with a crispy bite, not that super thick stuff that’s still a little chewy ruffled up with not completely rendered fat. This crispy rice paper bacon is perfect with a side of eggs . . . or fake eggs, on a salad or used as bits on top of your baked potato. Heck, I ate it all as a snack right off the baking sheet.
Many of the vegan rice paper recipes on the internet use nutritional yeast, however I did NOT. Honestly, I forgot to pick it up and the store and then realized that it was being used to create a “umami” flavor . . . which is accomplished just fine with my marinade ingredients that includes soy sauce, apple cider vinegar and combo of savory spices.
To make the recipe, you obviously though need rice paper, those cellophane like circles you use to make spring rolls.
The first time I made my smoky-spicy-sweet vegan rice paper bacon, I ate it all off the pan! The second time, I controlled myself made for a light, balanced vegan lunch by putting on top of my avocado toast! So good!
Regardless of your food tribe (vegan, paleo, gluten-free), you absolutely MUST try out this vegan rice paper bacon recipe!
Have I intrigued you with this vegan rice paper bacon? What would you pair it up with? Any big races coming up? Please share in the comments – XOXO, Jennifer
- 1 tablespoon olive oil or oil of choice
- 5 teaspoons soy sauce or tamari for gluten-free
- 1 tablespoon real maple syrup
- 2 teaspoons apple cider vineagar
- 2 teaspoons blackstrap molasses
- 1/2 teaspoon ground chipotle chile pepper
- 1/4 teaspoon liquid smoke
- 4 circles rice paper
- bowl water
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Preheat oven to 375° F. Line a large baking sheet with parchment paper or silicone baking liner.
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In a small bowl, add all marinade ingredients and whisk to combine well. Set aside.
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Take 2 of the four rice papers and very quickly run smooth sides under water. Press both circles together, wet side to wet side, to make a single circle. Repeat with remaining rice paper.
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Use kitchen scissors to cut circles into long strips about 1 1/4 inch wide. If edges of the pressed together rice paper starts to pull up, use a little bit of water on a brush or towel and press down with fingers to help stick together again. You will get approximately 6 strips of various lengths from each circle.
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Place strips on your prepared baking sheet. Brush marinade on both sides of strips, coating all surfaces but not using so much marinate that it is running and pooling up (will make soggy bacon). Use a towel to wipe off any excess marinade on baking sheet.
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Place baking sheet in preheated oven. Bake for 6 to 8 minutes, flipping halfway. Carefully watch baking because bacon can burn easily due to the thinness of the rice paper and sugars in maple syrup.
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Remove from oven, let cool for a minute or two and sere. Leftovers can be kept in an airtight container, but best eaten at once.
What an interesting recipe you’ve got going on here!!! Landon recently tried rice paper for his sushi and actually liked it better than nori… So I wonder if he would like this recipe if I randomly made it for him one day. It’s be a better snack that some of the other things on the market, that’s for sure!
I think I would like rice paper better for sushi too! I have not learned to love Nori
I absolutely love rice paper bacon. The texture is perfect for BLTs or other crispy things that tempeh can’t mimic.
I was so surprised at how good and bacon-like it was!