Smoky-Spicy-Sweet Vegan Rice Paper Bacon - Made It, Liked It
Prep Time
10mins
Cook Time
8mins
Total Time
20mins
Rice Paper Bacon lets you enjoy the taste and texture of bacon -- crunchy, smoky, umami-deliciousness -- in a completely plant-based way! It's easy to make, tastes yummy and will even impress carnivores! Try it!
Course:
Appetizer, Breakfast, Main Dish, Sandwich, Side Dish
Cuisine:
American
Servings: 2servings
Ingredients
For marinade
1tablespoonolive oilor oil of choice
5teaspoonssoy sauceor tamari for gluten-free
1tablespoonreal maple syrup
2teaspoonsapple cider vineagar
2teaspoonsblackstrap molasses
1/2teaspoon ground chipotle chile pepper
1/4teaspoonliquid smoke
For strips
4circlesrice paper
bowlwater
Instructions
Preheat oven to 375° F. Line a large baking sheet with parchment paper or silicone baking liner.
In a small bowl, add all marinade ingredients and whisk to combine well. Set aside.
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.
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.
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.
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.
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.