Have you ever had crispy vegan bacon? My family used to buy the frozen vegetarian ones until we became vegan and gluten free. Since I have become a more healthy vegan, I figured I would make my own. However, time passed and I never got around to it until now. Being on a gut health recovery program, it is hard to find fun and tasty options to eat. I wanted something that could spice up my breakfasts and burgers that had more of a crunchy texture. This recipe I found was perfect for it.
I found this original recipe on The Edgy Veg. I happened to have rice paper in my pantry and saw this recipe through Pinterest. Even though it does take time to make, it is so worth it. These strips of goodness, may not taste like bacon, but make a great meatless substitute. They are perfect for sandwiches, dips, food decorations, breakfast…. etc. I can’t wait to make these more and add a little more recipes with using these.
I had to update my recipe. I have altered it many times since I first wrote this blog post. Since finding out that I need to stick to a low fodmap diet, I revised this recipe yet again to make it fit my dietary needs. Wow, it still tastes amazing and packs a little kick. If you don’t like the heat, feel free to omit the jalapeno seasoning and replace it with smoked paprika instead.
Watch the video below for a quick tutorial on how to make vegan bacon.
Crispy Vegan Bacon
- 10 Rice paper sheets
- 2 Tbs. infused garlic oil
- 3 Tbs. tamari sauce or soy sauce
- 1 Tbs. maple syrup
- 1 tsp cumin
- 1 tsp smoked jalapeno seasoning or smoked paprika
- 1/4 tsp salt
- Preheat oven to 400 degrees. Line a large baking sheet with parchment paper.
- In a medium bowl (dipping size), add oil, tamari sauce, maple syrup and seasonings. Whisk until they are combined.
- Take one sheet of dry rice paper and place it on a large plate. Brush the top with warm water, take second sheet, brush with a little water and place it on top of each other (water sides together).
- Press the rice paper together until they are sealed. You may want to brush some more water around the edges to make sure it has a good seal.
- Cut adheared rice paper into strips. Dip each strip into warm water and then into the marinade/sauce.
- Place prepared strips onto baking sheet with parchment paper and bake 400 degrees for 5-7 minutes. Be sure to watch these. Do not walk away from them, they burn really easy.
- Remove from pan and place on cooling rack until cool to touch, which allows it to crisp up more.
- Eat right away or you can store it in an airtight container for 4-5 days.
Made these this afternoon. They are good, but a little labor intensive. My family loved them. I had brown rice papers and it worked. Had a bit of trouble cutting them, but maybe they were too wet, but I was having trouble getting them to stick together. Will try again for sure. Thanks for a great recipe.
Yes, I agree. I make these for special occasions and they are definitely eaten a lot quicker than it takes to make. Glad you liked them.