I haven’t been this excited to share a recipe in a while. :O
I’ve discovered a way to make vegan bacon that tastes AMAZING and is life changing. This recipe has been done before in several ways, but I took inspiration from many of those to create my own version!
You can check out Youtube if you want to see all of the other cool ways to make this. 🙂
I want to give you all some fair warning, this recipe calls for a lot of ingredients. Make sure you have them all on hand. It’s also a little time consuming, so set aside plenty of time for preparing and cooking these.
Trust me, it will all be 100% worth it in the end!
Here’s what you need:
- 6-8 sheets of rice paper (you can find this at pretty much any asian market and also at some grocery stores in their international section)
- 2 tablespoons neutral oil (vegetable or canola)
- 3 tablespoons soy sauce(or tamari if you are gluten-free)
- 3 tablespoons nutritional yeast
- 1/2 teaspoon liquid smoke
- 1 tablespoon balsamic vinegar
- 1 tablespoon real maple syrup
- 1/4 teaspoon ground black pepper
- 1/4 teaspoon paprika
- 1/4 teaspoon salt (feel free to leave this out if you desire)
It doesn’t matter what shape the rice paper is when you buy it. It’s going to be cut into strips anyway! If you haven’t handled rice paper before, it may take some practice to get used to it. You’ll figure it out just like I did. 🙂
Preheat your oven to 400°F (204°C)
Take a small bowl and whisk together all of the wet ingredients and seasonings. Once it is thoroughly combined you can set it aside and start prepping the rice paper.
In a large bowl (big enough for the rice paper to fully fit), fill it up with lukewarm water. Take two sheets of rice paper and put them together so they form one sheet. Submerge the rice sheets in the bowl of water for up to 10 seconds. This is where the practice comes in! You don’t want the rice paper to get too mushy or soft, you just need it to be soft enough to cut through easily.
Remove the rice paper from the water and use your fingers/hands to wipe any of the excess water away. Take a pair of kitchen scissors and cut the paper into 1 inch strips or your own desired size. Quickly give your liquid mixture a good whisk (the oil will start to seperate) and then dip the rice strips in the liquid to fully coat them. Let some of the excess liquid drip back into the bowl, and then place the strips down on a lightly greased baking sheet. Alternatively, you could line the baking sheet with parchment paper if you have it on hand.
Bake the strips for 7-8 minutes and then remove them immediately. Watch them to make sure they don’t burn. Use tongs to put them on a plate to cool down. Once they have cooled they should be super crispy on the ends and somewhat soft on the inside.
Store the leftovers in a container with a tight fitting lid and pop them in the fridge to have some for breakfast or a nice snack the next few days!
I hope you had fun giving this recipe a try! Let me know if you experiment with other ways to make this. 😀
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