Vegan Rice Paper Bacon
Vegan Rice Paper Bacon this is so tasty, crispy, salty, smoky vegan rice bacon and full of flavour, made with simple ingredients. Vegetarian, Gluten-free, Nut-Free recipe. Who knew curry bacon might be this simple and so delicious!
Servings 36 strips
Calories 114kcal
Ingredients
- rice-paper (there should be enough marinade to make 8 sheets of rice paper's worth of rice paper bacon, possibly more)
- ½ tsp liquid-smoke
- 3 tbsp soy-sauce (or tamari for gluten-free)
- 2 tbsp neutral-oil
- 3 tbsp nutritional-yeast
- ½ tbsp maple-syrup (this only gives a slight sweetness to round out the flavors, but you can feel free to omit or reduce it)
- pinch of paprika (I used hot spanish-paprika)
- generous pinch of ground black-pepper
Instructions
- Preheat the oven to 400 degrees. Whisk together all the ingredients for the marinade in a wide-bowl before the nutritional-yeast is incorporated nicely, prepare another wide-bowl stuffed partway with plain-water.
- Prepare a metal, oven-safe rack using a sheet of parchment-paper. (Skip this when microwaving).
- Cut rice-paper into thick-strips, or into the size you would like. Be aware that the strips will probably shrink in little bit after cooking. Some manufacturers of rice-paper will crack just a tiny bit once you cut themUse a large, very sharp knife to lessen this.
- Take 2-strips and pile them. Holding them together, dip them really quickly to the water. (Should you've kitchen scissors, consider dipping 2 complete rice-paper sheets piled together to the water, then cutting them into pieces. I really don't advise cutting wet rice with a knife, it is not quite as simple as it sounds ). They should then begin to stick together by themselves. Gently squeeze excess water in the fused set of rice-paper strips.
- Dip the fused set of rice-paper strips to the marinade & coat it generously, put it upon the parchment-paper.
- Repeat with additional rice-paper/rice-paper strips till the rack is stuffed. NB: Periodically cease to whisk the marinade again & again re-emulsify it, the oil will begin to separate over time.
- Bake for approximately 7 to 9 minutes, or till crisp. The strips may burn easily, so keep your eye on it and take them out when they are done. The final result will be crispy with some slightly chewy pieces.
- Once fully chilled, keep leftover rice-bacon in an airtight container at room temperature for up to 3-days. It'll remain pretty crispy.
Notes
MAKE THIS IN THE MICROWAVE: The vegan bacon that is almost too good to be true. I found it on accident when I only wanted to examine the tastes. The texture is not as good as in the oven, but it is still terrific. Take a microwave-safe plate and put the marinated uncooked strips onto it. Don't crowd the pan, you might need to work in batches. Microwave at 30-second spans at full power till crispy. You may hear a great deal of sizzling and will need to wash excess oil out of the plate between batches.
OPTIONAL "MARBLING": Take a few spoonfuls of additional marinade and put in a dash of balsamic-vinegar & also another sprinkle of black pepper, and blend. Use a brush to dab on a very light moderate amount of the balsamic mix onto different areas on the rice-paper bacon strips. After baked they will create the marbling effect.