Food · Vegan

Vegan Crispy Bacon

I might forever be on the lookout for the perfect medium to make vegan bacon, or should I say facon. So far I’ve used tempeh and tofu, and while I thoroughly enjoy those, they are still missing some of the crispy factor.

bacon

Enter RICE PAPER. (Also known as spring roll wrap.)

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I was first inspired by the idea here, but I love the marinade that I coined years ago and wouldn’t change a thing about it. And, I came up with a much less complicated way of cutting the rice paper which cracks terribly and is extremely difficult to cut when dry.

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Rice paper blows my mind. I never would have thought of using it for anything like this, but the way it behaves when cooked firmly convinces me that it was fated to be vegan meat. It bubbles and spits, and crisps up just like bacon. And I’m so excited to use it for bacon bits and make bacon wrapped everything.

The only drawback of this bacon recipe to me, is that 1. It’s still not exactly like actual bacon and 2. it does not have as much protein as the soy bacons, therefore nutritionally not as great. The quest must go on, but in the mean time, you will not regret making some of this rice paper bacon.

Prep Time: 10 minutes. Cook Time: 5 minutes. Makes 10 slices of bacon.

Smoky Marinade:

  • 1/4 cup less sodium soy sauce
  •  1/4 cup maple syrup
  •  3 tbsp oil (melted coconut, olive, etc)
  •  1 tsp hot sauce (I use Sriracha)
  •  1 tsp garlic powder
  • 2 tsp smoked paprika
  •  1/4 tsp cumin
  •  dash of liquid smoke
  •  salt and pepper

Other Ingredients:

  •  4 sheets of rice paper

Instructions:

Mix all of the marinade ingredients together in a long shallow dish and set aside.

Preheat a pan over low/medium heat and add a tablespoon of oil (I use coconut).

Wet both sides of two sheets of the rice paper and stick them together. Lay on a cutting board, and using a very sharp knife cut the paper into bacon size strips. (I used round rice paper and I got about five strips, and I cut off the rounded sides of the two end pieces.)

Dip each strip into the marinade individually, and coat both sides. Careful, at this point the rice paper will stick to anything, especially to itself.)

Cook in the preheated pan over low heat for approximately 4 minutes, flip and cook the other side for an additional four minutes.

Remove from heat and repeat with the remaining two sheets of rice paper.

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