Rice paper "bacon" originated in Denmark, and is the closest in taste, texture and appearance to actual bacon that I have tried. You can cook it until it is chewy or crispy, depending on what you like. It's great all by itself and fantastic on a BLT. For an elegant brunch, serve this next to Vegan Benedict Florentine.
If you're short on time and don't need actual strips, try the shiitake "bacon" bits from this salad recipe. It's amazing how much they taste like bacon!
yield: 12 slices
prep time: 10 minutes
cook time: 10 minutes
total time: 20 minutes
Rice Paper "Bacon"
6 sheets rice paper
2 Tablespoons olive oil
2 Tablespoons nutritional yeast
1 and 1/2 Tablespoons tamari
1 and 1/2 Tablespoons coconut aminos
1 and 1/2 teaspoons garlic powder
1/4 teaspoon black pepper
1/4 teaspoon smoked paprika
1/8 teaspoon hickory flavored liquid smoke
Preheat the oven to 400 degrees. Line two baking sheets with parchment paper.
Mix everything but the rice paper together in a bowl or jar.
Pour the mixture onto a large plate and spread it over the plate using the back of a spoon.
Stack 2 sheets of rice paper together. Using sharp scissors, cut them into bacon-sized strips. (Depending on the brand and age of the rice paper, you may need to run them under water for a few seconds to avoid having them crack when you cut them. Rice paper gets VERY sticky once wet, and I find that I can cut them without problems while dry.) Run each stacked strip under water until the 2 sheets fuse together, then run between your fingers to remove excess water. Lay the strip immediately in the mixture on the plate. Continue doing this until there is no room left on the plate, and then use your hands to cover the strips with the mixture. I like to pick the strips up at each end and flip them over, then lift by one end, and slide between my fingers from top to bottom. Place each covered strip on one of the prepared baking sheets. Continue until all of the rice paper has been cut, fused, covered and placed on a sheet.
Bake for 6-10 minutes, depending on how crispy you want the strips to get. Watch carefully as they can burn quickly and turn bitter. The strips will continue to crisp up as they cool down.
Notes: I like mine to be super crispy, and have found that using less mixture on each strip and flipping them halfway through cooking helps them crisp up more. More mixture results in more flavor, so don't leave them too bare.
Did you make this?
If you make this, I'd love to know how you like it. Please feel free to leave a comment.