What makes bacon irresistible? To me, it's that perfect combination of salty, smokey, crunchy, chewy and sweet.
I've tried a lot of vegan bacon (aka facon) over the years and nothing has quite come close to what I remember the original tasting like, EXCEPT this.
It looks, smells and tastes like the original but is completely cruelty free and only a fraction of the calories. (and no nasty fatty bits)
This recipe has heightened my BLT game and makes about 30 delicious pieces of facon.
- 10 pieces of rice paper (The same ones you use to make spring rolls!)
- 3 tbsp of soy sauce
- 2 tbsp of nutritional yeast
- 2 tbsp of olive oil
- 1 tbsp water
- 1/2 tbsp maple syrup
- 1/2 tbsp garlic powder
- 1/4 tsp liquid smoke
- 1/4 tsp paprika
- 1/4 tsp black pepper
1. Whisk together the soy sauce, nutritional yeast, olive oil, water, maple syrup, garlic powder, liquid smoke, paprika and black pepper.
2. Place marinade in a wide shallow dish that you can easily dip the rice paper into.
3. Use clean scissors or a sharp knife to cut similarly sized strips. Cut all 10 pieces of rice paper.
4. Place strips of rice paper into the marinade and let them soak for approx 1 minute.
5. Take the strips out before they get too soggy and lay on a greased baking sheet approx 1-2 cm apart.
6. Stack 2 strips on top of each other, press firmly so they stick together.
7. Bake at 400 degrees for 7-8 minutes, or until crispy. (keep an eye, they go from crispy to burnt real quick!)
8. Let cool. Store in a sealed container in the fridge for about a two weeks.