Vegan Rice Paper Bacon
Crispy, smoky vegan bacon made from rice paper sheets and a simple pantry marinade, ready in just 15 minutes. Perfect for topping sandwiches, salads, or a vegan breakfast plate.
Ingredients
- 4 sheets rice paper
- 1 Tbsp water warm
- 1 Tbsp olive oil
- 2 tsp nutritional yeast
- 1 Tbsp soy sauce or tamari
- ½ tsp onion powder
- ½ tsp cumin powder
- 1 tsp tomato sauce
- ½ tsp liquid smoke
- 1 tsp agave syrup
- ⅓ tsp smoked paprika
Instructions
- Preheat the oven to 160°C (320°F).
- Line a baking tray with baking paper and grease it lightly with a little oil.
- In a small bowl, mix all the ingredients except the rice paper until well incorporated.
- Pour hot water into a deep, large plate (this is extra water for dipping, separate from the tablespoon in the marinade). Dip a rice paper sheet into the plate for 30 seconds.
- Once soft, lift it out and lay it flat on a clean cutting board.
- Using scissors, cut the rice paper into 6 equal strips and lay the strips on the prepared baking tray. Repeat with the remaining sheets.
- Brush every strip with the prepared marinade.
- Bake for about 10 minutes, until crispy and golden. Enjoy!
Notes
The strips crisp up further as they cool, so let them sit for a minute or two before serving. They are best eaten fresh; store any leftovers in an airtight container at room temperature rather than in the fridge, where they turn soft.