Amanda’s Fakin’ Bacon

Keyword: meatless, vegan, vegetarian, bacon, rice paper, gluten free
Servings: 64 Pieces
Calories: 11kcal
Author: www.seasaltgalleykat.com
All the satisfying flavour and crunch of crispy bacon without the face or the mother (ie animal protein)
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Equipment

  • baking sheet
  • Omnia stove top oven if oven less (optional)
  • Pizza cutter or sharp knife
  • Pastry brush

Ingredients

  • 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

Instructions

  • 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.

Nutrition

Calories: 11kcal | Carbohydrates: 1g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Cholesterol: 1mg | Sodium: 20mg | Potassium: 9mg | Fiber: 1g | Sugar: 1g | Calcium: 1mg | Iron: 1mg