This super crispy, meaty and flavourful vegan rice paper bacon will change the way you think about breakfast! Ever since we first tried this recipe, it’s simply a must for every weekend brunch. You only need a few, simple ingredients and no more than 15 minutes.
Why rice paper?
There are many reasons for using rice paper for this recipe. First of all, rice paper doesn’t have to be cooked. In addition, they are low in fat and budget-friendly – you can usually get a pack of about 30 for a few pounds. Lastly, once baked, rice paper gets a very crispy texture, which is perfect to create our desired bacon-like effect for this vegan rice paper bacon.
Where can I get rice paper?
You can usually find it at any bigger supermarket. Alternatively, head to an Asian grocery store – they’ll sell it for sure.
What if I don’t have rice paper?
Instead of rice paper, you can also use carrots or aubergines. Simply use a vegetable peeler, and peel the veggies from end to end, to create bacon-like strips.
Total cooking time: 15 minutes | Makes: 10-12 | Easy
- 3-4 rice paper
- 2 tbsp olive oil
- 2 tbsp maple syrup
- 2 tbsp soya sauce
- 1 tbsp BBQ sauce
- 1 tbsp tomato paste
- ½ tbsp smoked paprika
- 2 tbsp nutritional yeast
- ½ tsp garlic powder
1. Combine olive oil, maple syrup, soya sauce, BBQ sauce, tomato paste, smoked paprika, nutritional yeast and garlic powder in a bowl and give it a good stir.
2. Using a pair of scissors cut the rice paper into strips, about 3cm wide. To make it easier, slightly wet the paper before cutting.
3. Place the strips onto a baking sheet. For some extra crunch, place two strips on top of each other.
4. Brush strips with marinade on both sides and bake in the oven at 180°C for 5-7 minutes.
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Co-Founder of Veano