Vegan Bacon
This vegan bacon has become a Sunday brunch staple in my house, and there's something almost magical about how rice paper transforms into crispy, smoky strips of goodness.
I remember the first time I tried to make vegan bacon - I was skeptical, but curious.
After tweaking and experimenting with spices, I finally nailed down a marinade that brings out the best in rice paper.
Now, it's something I look forward to making, especially when I want to impress friends with how versatile plant-based ingredients can be.
The secret I've found is to let the marinade soak in just long enough to coat but not too much to make it soggy.
What Makes This Recipe Special
- ✓Made with simple, plant-based ingredients that are easy to find
- ✓No animal products - completely vegan and cruelty-free
- ✓Perfect for beginners and experienced cooks alike
- ✓Delicious results that everyone will love, vegan or not
Ingredients & Substitutions
Rice paper is the star here because it crisps up beautifully. If you're avoiding gluten, swap out the soy sauce for tamari—I've done it, and it tastes just as good. And don’t worry if you’re out of liquid smoke; smoked paprika can fill in that smoky flavor nicely.
Tips & Notes
- •If you over-soak the rice paper, it'll lose its structure, so aim for just pliable.
- •I keep my finished strips in a glass jar—they stay crispy and flavorful for a couple of days, which is great if you're planning ahead.
- •A little goes a long way with liquid smoke, so start small and add more if you want a stronger flavor.
Recipe Variations
- •Sometimes I add a splash of maple syrup to the marinade for a touch of sweetness that perfectly balances the smoky flavor.
- •When I'm in the mood for more heat, I throw in a pinch of cayenne or a dash of smoked paprika.
Storage & Freezing
Store any leftover Vegan Bacon in an airtight container in the refrigerator for up to one week. Reheat in the oven or a toaster oven to regain crispiness.
Frequently Asked Questions
Can I make this recipe in advance?
Yes, you can prepare and bake the Vegan Bacon ahead of time. Store it in an airtight container in the fridge for up to a week.
How can I use Vegan Bacon?
This Vegan Bacon is versatile; use it in salads, sandwiches, wraps, or as a topping for your favorite pasta dishes.
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This vegan bacon has become a Sunday brunch staple in my house, and there's something almost magical about how rice paper transforms into crispy, smoky strips of goodness.
Ingredients
Instructions
- 1
Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
- 2
In a bowl, mix together the soy sauce, liquid smoke, maple syrup, smoked paprika, garlic powder, black pepper, and nutritional yeast.
- 3
Take one rice paper sheet and soak it in warm water for about 10 seconds, or until it becomes pliable.
- 4
Carefully remove the rice paper from the water and place it on a clean surface.
- 5
Using a brush or your fingers, coat one side of the rice paper with the marinade from the bowl.
- 6
Fold the rice paper in half to create a semi-circle, then brush the top side with the marinade again.
- 7
Repeat this process with the remaining rice paper sheets, placing them on the prepared baking sheet.
- 8
Brush the top of the folded rice paper with olive oil to enhance crispiness.
- 9
Bake in the preheated oven for 10-12 minutes, then flip each piece and bake for an additional 10-12 minutes until crispy and golden.
- 10
Remove from the oven and let cool slightly before using in your favorite dishes.
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