Utter the word bacon and people go nuts! Whether it’s showing love for the crispy breakfast finger-food or an anti-bacon confrontation, there are pretty strong opinions about it. But maybe there’s a way to compromise. With the main ingredient in this recipe being rice paper (that wonderful wrapper for making spring rolls), these vegan-friendly bacon strips are cholesterol- and fat-free and full of plant-based smoky flavor.
Easy-to-Make Vegan Rice Paper Bacon
Ingredients
8 sheets rice paper, white or brown
2 Tbsp. coconut aminos
2 Tbsp. vegan worcestershire
½ Tbsp. maple syrup
1 Tbsp. nutritional yeast
2 Tsp. liquid smoke
Salt & pepper, to taste
Directions
- To make marinade, combine all ingredients (except rice paper).
- On a nonstick surface, arrange wet rice paper. Coat with marinade and layer with second wet sheet of rice paper.
- Once softened, use sharp knife to cut into strips. For a clean cut, press down and drag knife.
- Holding each end, dunk strip into marinade, using thumb and pointer finger to remove excess. Dunk and repeat. Arrange strips on baking sheet.
- For even more flavor and texture, sprinkle with salt or nutritional yeast.
- Bake at 375 degrees F for 12-14 minutes on center rack. (Note: Watch carefully, they burn easily.)
- Remove sheet from oven and cool for 1-2 minutes before serving.
NOTE: Undercooking is better than overcooking. Otherwise it may resemble more of a bacon “chip” instead of being chewy.
If you’re hungry for more, download our vegan recipe book.