Savor the flavor of this delicious smoky homemade vegan bacon with this easy recipe. Enjoy crispy, yummy, plant-based bacon for a guilt-free treat. Pair it with a tall stack of pancakes and a side of hash browns for a delightful breakfast.
Ingredients
12 sheets of Rice Paper
1 cup Textured Vegetable Protein (TVP) crumbles
2 Tablespoons Soy Sauce or Tamari
1 Tablespoon Maple Syrup
1 teaspoon Liquid Smoke
1 teaspoon Smoked Paprika (I used Hickory Smoke)
1/2 teaspoon Garlic Powder
1/2 teaspoon Onion Powder
1/4 teaspoon Black Pepper
Instructions
Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
In a bowl, rehydrate the TVP crumbles in enough hot water to cover them. Once rehydrated, drain any and all excess water, press out liquid with hands. Pulse in a food processor a few times to break down the crumbles.
In a separate bowl, mix together the soy sauce or tamari, maple syrup, liquid smoke, smoked paprika, garlic powder, onion powder, and black pepper.
Add the rehydrated TVP crumbles to the marinade mixture. Stir until the TVP is evenly coated. Let it marinate for about 10-15 minutes to absorb the flavors.
Fill a shallow dish or pie plate with warm water. Take one sheet of rice paper and dip it into the water, rotating it for about 10-15 seconds until it softens. Carefully remove it from the water, wiping off the any excess water and lay it flat on a clean surface like a cutting board or a plate.
Place about 1 full Tablespoon of the marinated TVP crumbles in the center of the softened rice paper sheet. Spread them out evenly in a rectangular shape about 5 inches long, leaving about an inch of space around the edges.
Fold in the sides of the rice paper over the TVP crumbles, then fold the lower side of the rice paper over the TVP then roll it up tightly from the bottom to the top, just like you would roll a burrito.
Place the rolled vegan bacon seam-side down on the prepared baking sheet. Repeat the process with the remaining rice paper sheets and TVP crumbles. Once all the vegan bacon rolls are assembled, lightly brush the tops with vegetable oil to help them crisp up in the oven.
Place the baking sheet in the preheated oven and bake for about 12-15 minutes, then turn the bacon over onto the other side, bake an additional 12-15 minutes or until the vegan bacon is golden brown and crispy. Baking time may vary.
Once done, remove the vegan bacon from the oven and let it cool for a minute before serving.
Option: You can lightly oil a frying pan and fry the bacon until crispy on both sides.
Makes 12 Slices
Note: when spreading the TVP on the rice paper you want it to be a flat thin layer.
Second Option
Easy Rice Paper Bacon
Ingredients
5 Sheets of Rice Paper
2 tablespoons Soy Sauce or Tamari
1 Tablespoon Maple Syrup
1 teaspoon Liquid Smoke
1/2 teaspoon Smoked Paprika
1/2 teaspoon Garlic Powder
1/2 teaspoon Onion Powder
1/4 teaspoon Black Pepper
Instructions
Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
In a bowl, mix together the soy sauce or tamari, maple syrup, liquid smoke, smoked paprika, garlic powder, onion powder, and black pepper.
Using a sharp knife or kitchen scissors, cut the marinated rice paper into thin strips resembling bacon slices.
Place some water in a shallow bowl. Quickly dip the cut rice paper strips one at a time into the water. Using a pastry brush or your fingers, generously brush the semi softened rice paper with the marinade mixture on one side ensuring it's evenly coated (both sides for more intense flavor). Place them onto the prepared baking sheet.
Transfer the baking sheet to the preheated oven and bake for about 5-7 minutes, or until the rice paper strips are crispy and golden brown. Keep an eye on them as they can quickly go from crispy to burnt.
Once done, remove the vegan bacon from the oven and let it cool for a few minutes before serving. Enjoy your homemade vegan bacon as a topping for salads, sandwiches, or as a crunchy snack!
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