Vegan Rice Paper Bacon

• Vegan
• Gluten free

• Condiments

  • 1/2 tsp Liquid smoke
  • 1/2 tbsp Maple syrup
  • 3 tbsp Soy sauce

• Pasta & Grains

  • 1 Rice paper

• Baking & Spices

  • 1 generous pinch Black pepper, ground
  • 3 tbsp Nutritional yeast
  • 1 pinch Paprika

• Oils & Vinegars

  • 2 tbsp Neutral oil

Found on yupitsvegan.com

Description

Ingredients

• Rice paper (there should be enough marinade to make 8 sheets of rice papers worth of rice paper bacon, possibly more)
• 2 tablespoons neutral oil
• 3 tablespoons soy sauce (or tamari for gluten-free)
• 3 tablespoons nutritional yeast
• ½ teaspoon liquid smoke
• ½ tablespoon maple syrup (this only gives a slight sweetness to round out the flavors, but you can feel free to omit or reduce it)
• generous pinch of ground black pepper
• pinch of paprika (I used hot Spanish paprika)

Directions

• Preheat the oven to 400 degrees Fahrenheit. (See notes for microwave instructions)
• Whisk together all of the ingredients for the marinade in a wide bowl until the nutritional yeast is incorporated well; prepare a second wide bowl filled partway with water.
• Prepare a metal, oven-safe rack with a sheet of parchment paper. (Skip this if microwaving).
• Cut rice paper into thick strips, or to the size that you want. Note that the strips will shrink in size a little bit when cooking. Some brands of rice paper will crack a little bit when you cut them; Use a large, very sharp knife to minimize this.
• Take two strips and stack them. Holding them together, dip them very quickly into the water. (UPDATE: if you have kitchen scissors, try dipping 2 whole rice paper sheets stacked together into the water, then cutting them into strips instead. I dont recommend cutting wet rice paper with a knife, its not as easy as it seems). They should then start to stick together on their own. Gently squeeze excess water from the fused pair of rice paper strips.
• Dip the fused pair of rice paper strips into the marinade and coat it fairly generously; place it onto the parchment paper.
• Repeat with additional rice paper/rice paper strips until the rack is filled. NB: Periodically stop to whisk the marinade again and re-emulsify it; the oil will start to separate over time.
• Bake for about 7 to 9 minutes, or until crisp. If your oven has hot spots, rotate the tray partway through. The strips can burn easily, so keep an eye on it and take them out as soon as theyre done. The end result will be mostly crispy with some slightly chewy parts. 🙂
• Once fully cooled, store leftover rice paper bacon in an airtight container at room temperature for up to 3 days. It will stay pretty crispy. But it probably wont survive 3 days without being eaten 🙂