This meatless journey just keeps getting better and better. But with this next recipe, I may have finally been stumped as far as being able to reproduce it in my little oven-less galley.
My first batch of Fakin’ Bacon was a huge success done in a conventional land oven. The rice paper you use isn’t important but I found the square sheets meant less waste and it was easier to create a more authentic bacon look. Super crunchy and oh so tasty. Like crispy bacon flavoured crackers. And it even looks like bacon. It was a bit of a challenge to get the rice paper to stick together but that was more due to my impatience than technique.
If you want to get a little fancy, try mixing a couple of tablespoons of balsamic glaze with a tablespoon of maple syrup to brush streaks of colour here and there along each coated strip to give an authentic marbled bacon look. Not at all necessary but it did give the crispy pieces a little more character.
Amanda said it would last for several days in an air tight container…that is if we could resist eating it all in one go….and she was right. My husband and I kept diving in and then I offered some to my daughter and her husband to try. They are both of the mind set that you don’t substitute to make something that it’s not. Like cauliflower pizza crust is not pizza crust and when it comes to bacon there is never any fakin’…period! Well, didn’t she say she would like the recipe, pretty please.
It came out perfectly using the land oven method but my test was to get these same yummy results oven-less. That is using my Omnia stove top oven and it came out perfectly. With the addition of parchment rounds set on the baking rack and a little extra cooking time, I had wonderful crispy fakin’ bacon with no traditional oven in sight.
If you can make it last till lunch time try it on a BBLT with some of my vegan mayo. If you missed that recipe then here’s the link: Jesse’s Vegan Mayonnaise. Delicious! I toasted whole grain bagels, smeared each half with mayo then topped it off with lettuce, slices of tomatoes, banana peppers (we like the hit of spice), a couple pieces of fakin’ bacon, a generous grind of salt and pepper and some home grown sprouts. I dare you to eat just one.
A little recap after making this recipe…
Is it worth the extra effort? I would say, for sure, especially if you like the salty, smokey hit of maple bacon flavour but don’t want to consume animal protein. Would l make it in my little boat galley? That would depend…when we used to live aboard and certainly for those who are full time vagabonds…a resounding yes! On the other hand I would certainly make it to bring onboard for shorter trips. It keeps so well and the small effort to make this recipe gives you sixty-four pieces. That makes it a no brainer in my books.
Amanda’s Fakin’ Bacon
- baking sheet
- Omnia stove top oven if oven less (optional)
- Pizza cutter or sharp knife
- Pastry brush
- 8 Sheets Rice paper
- 2 Tbsp Grapeseed oil Or any other neutral oil
- 2 Tbsp Bragg soya aminos tamari or soya suace will also work
- 3 Tbsp Nutritional yeast
- 1/2 Tsp Liquid smoke
- 1 Tbsp Maple syrup Plus 1 tbsp optional if adding marbling
- 1 Tsp Ground pepper
- 1 Pinch Paprika
- 2 tbsp Balsamic glaze Optional if marbling
- Begin by assembling all of your ingredients and equipment together.
- Add warm tap water to a large bowl. This will be used for dipping your sheets of rice paper in.
- In a small bowl whisk together the oil, Bragg, nutritional yeast, liquid smoke and the seasonings.
- On a cutting board or other work surface paint small amount of your bacon marinade or water to cover the surface size of one rice paper sheet. This willl help keep the rice paper from sticking to your work surface.
- Dip one rice paper sheet in the bowl of warm water. Do this until the rice paper softens. You don’t want it to become too soft or it will be hard to work with...by Goldie Locks standards: not to hard, not too soft, just right.
- Lay this sheet onto your moistened work surface.
- Dunk a second sheet in the warm water until softened then lay this sheet on top of the first sheet. Give the sheets a couple of minutes to fuse together
- Paint a generous amount of bacon marinade over the complete surface then gently lift and flip the fused rice papers and paint the reverse side smoothing out any bubbles trapped between the layers with the brush.
- If adding marbling, whisk balsamic glaze with extra maple syrup then paint streaks here and there along each strip.
- With a pizza cutter or sharp knife cut strips bacon-sized and lay each strip on a prepared baking sheet. If using the Omnia stove top oven use the baking rack with a round of parchment paper to lay your strips on.
- For conventional oven, bake in a preheated 400 ° F (204 ° C) oven fro 8-10 minutes. Keep a close eye toward the end of the time as the bacon can burn easily.
- For Omnia stove top users, place strips evenly over the parchment lined baking rack, cover and place on the preheated base plate and cook on medium high for 10-12 minutes or until nicely browned and crispy to your liking.
- Once cooled, store in a dry environment for several days. My first batch didn’t last that long but my second batch was still crispy after several weeks in an air tight container.
Thank you so much Amanda. This is a great addition to my recipe data base.