Vegan Ricepaper Bacon

by veronica

I’ve experimented with both tempeh and rice paper for quite some time now to find that bacon kind of style.  I finally found that perfect texture and method for creating a “bacon substitute”. This recipe is for the people who loves spicy food, if you are not however one of those people, I recommend that you substitute the chipotle powder for a smoked paprika powder to keep that smokey flavour.

  • 4 rice papers, preferably square ones sliced into strips before wetting them

I whisk together the following in a small bowl:

  • 1/4 rapeseed oil
  • 1/4 maple syrup
  • 1/4 nutritional yeast
  • 1/4 soy sauce
  • 1 teaspoon liquid smoke
  • 2 teaspoons teaspoon pinch of onion powder
  • 2 teaspoons pinch of chipotle powder – or smoked paprika powder if you don’t like it hot
  • Slice the rice paper in roughly equally as broad strips.
  • Whisk together the ingredients in a small bowl for the mixture.
  • Wet eat strip and let it soak so it’s really wet throughout.
  • Place on an oven tray covered with baking paper and brush both sides of the ride paper with the mixture.
  • Wet another stripe, repeat the procedure and place the strip on top of the other strip.
  • Each “bacon” is made out of two strips that are coated on each side.
  • Once you’ve done each strip. Place the tray in a preheated oven – 225C for 5-10 minutes depending on how dark you want the bacon and once it’s curled and crips – it’s done.
The secret to success:
  • It’s to wet the rice paper properly as that is the secret to the curl.
  • Rape seed oil is perfect for achieving that perfect crispy texture
  • Nutritional yeast helps achieve the texture and coating of the rice paper

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