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This Rice Paper Bacon can taste crispy and savory or sweet and chewy depending on how you like it! This recipe is easy to make and only uses 10 simple ingredients. You can make the "bacon" marinade ahead to save on time as well!
The concept of creating vegan bacon came from a movement to help the pigs in Denmark, the Danish blog Veganer.
The combination of Tamari, Maple Syrup, and liquid smoke is what makes the rice paper take on the salty, sweet, and smokey flavors needed to replicate traditional bacon.
- Rice paper: You can purchase rice paper in most local grocery stores.
- Nutritional yeast It is a flavor powerhouse!
- Maple syrup: We like grade A, amber maple syrup for this recipe.
- Molasses: Optional, and there is some debate as to if all brands are made without bone char. Use it if you wish or simply leave it out.
- Olive oil: We used Terra Delyssa Organic extra virgin olive oil. Coconut oil or Grapeseed oil works well also. Coconut oil tends to give the bacon an even "fattier" taste that is what many love about bacon but we prefer to stick with olive oil.
- Smoked paprika: Paprika is important because it gives a nice color to the bacon and added smoke flavor.
- Garlic powder: Adds depth and flavor.
- Onion powder: A little goes a long way and adds additional depth to the flavors.
- Liquid smoke: We used hickory but experiment with different smoke flavors to determine what really hits your palate.
- Tamari gluten-free soy sauce: To make this soy-free use Coconut Aminos.
Step 1: Preheat oven to 350°. Add water to a pie dish and quickly wet 2 sheets of rice paper (you don't need to soak them). Once both sheets are thoroughly wet, stick them together and place them into a second dry pie dish. Do the same things with the other 2 sheets of rice paper.
Step 2: Combine all of the marinade ingredients together in a small bowl whisk until well mixed.
Step 3: Brush over both sides of the rice paper sheets that you have prepared.
Step 4: Using a pizza cutter or sharp knife, slice the rice paper sheets into strips about 1" thick.
Step 5: Place each strip on a parchment-lined baking sheet and bake for 5 minutes.
- You can prepare the marinade 2-3 days ahead for easy use and saving time.
- Use a pizza cutter to cut the bacon strips so that your fingers don't get all sticky and to avoid a mess.
- Don't skip the step of sticking 2 sheets of rice paper together. This is what makes the form and texture needed. If you want extra-thick bacon try adding a third rice paper sheet!
- We cannot stress enough the importance of watching these in the oven. One additional minute can mean burnt bacon...
- If you like your bacon really salty, you can use 4 tablespoons of Tamari in your bacon marinade.
- You can adjust the Tamari, Maple syrup, and liquid smoke ratios depending on what flavor you want to pull out the most. I prefer more of a savory vs sweet bacon, so we leave the bacon in the oven slightly longer to burn off some of the maple syrup, but you can certainly achieve various flavors by adjusting this combination as well.
- You can use regular or hot paprika if you don't have smoked paprika.
- You can use Mesquite liquid smoke instead of Hickory.
- To make this soy-free, use Braggs Aminos instead of Tamari.
You can use this Vegan Rice Bacon in countless ways but here are a few suggestions:
- Crumble the slices and turn them into vegan bacon bits on our Kale and Romaine Ceaser Salad with Walnut Croutons.
- Try it on your next vegan burger, like our Black Bean Walnut Burger or this Smokey Beet and Black Bean Burger!
- Toss into your Smokey Barbeque Buhhda Bowl with Tofu.
- Make some bacon-wrapped Medjool dates!
- Refrigerate: You can keep these in the fridge for 3-4 days in an air-tight container. Some keep these at room temperature but we prefer to keep them in the fridge.
- Freezer: We recommend that you heat straight from freezer, if not these turn into soggy strips.
- Reheat: The best way to re-heat is to fry up on a griddle! You can also use the oven but don't use the microwave or you will end up with soggy slices.
The short answer is maybe. It depends on the brand and if the sugar used in molasses was treated with bone char.
Yes, you can omit the oil. We don't find that it bakes as crispy without it but it does still work.
Yes, you can! Over medium heat in a medium frying pan or on a griddle, add oil and fry for 3 minutes on each side. Time will vary so watch your bacon closely!
Rice Paper Bacon
- 4 sheets rice paper
- 3 tablespoons Nutritional yeast
- 2 tablespoons maple syrup
- 1 teaspoon molasses
- 2 tablespoons olive oil
- 1 tablespoon smoked paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon liquid smoke
- 3 tablespoons Tamari gluten-free soy sauce
- Pre-heat oven to 350°.
- Add water to a pie dish and soak 2 sheets of rice paper. Once both sheets are thoroughly wet stick them together and place them into a second dry pie dish. Do the same things with the other 2 sheets of rice paper.
- Combine all of the ingredients together in a small bowl whisk until well mixed.
- Brush over both sides of the rice paper sheets that you have prepared.
- Using a pizza cutter or sharp knife, slice the rice paper sheets into strips about 1" thick. You can also use kitchen scissors.
- Place each strip on a parchment-lined baking sheet and bake for 5 minutes.
Nutritional information provided is based on third-party calculations and should be considered estimates. Actual nutritional content will vary depending on brands used, measuring methods, portion sizes and more.