The Best Vegan Bacon

This is by far the best vegan bacon – and I think we’ve tried everything out there. I’ve bought every type available and I’ve also made it out of mushroom, tempeh, banana peel, seitan.. the list goes on. The winner is double layered rice paper, it gives the bacon the best crunch and the perfect bacon-y texture.

It is a tad fiddly to make, but after a lot of bacon makin’ I think i have the easiest and quickest technique figured out- you’ll have crisp bacon on the table within 20 minutes start to finish- and no little piggies need to be harmed.

I’ve adjusted this recipe over and over tinkered with adding (then subtracting) sweetness – and ultimately, this is the end result. If you want a touch of maple flavour you can add 2 tsp of maple syrup to the marinade.

Rice Paper Bacon (the best)!

The perfect vegan bacon

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Course Breakfast

Servings 4

Ingredients

  

• 2 Tbsp Olive Oil
• 2 Tbsp Nutritional Yeast
• 2 Tbsp Soy Sauce
• 1 tsp Liquid Smoke
• 0.5 tsp Garlic powder
• 0.5 tsp Pepper
• 6 sheets Rice paper

Instructions

 

• Pre-heat over to 350
• Stack two sheets of rice paper and slice into strips with scissors
• Run the matching two strips under water for a moment, stick them together and lay them on a slipmat or parchment paper
  
• Mix the marinade and with a pastry brunch, brush both sides of the rice paper strips
• Put the bacon in the oven and remove once crispy.
• Usually it takes around 8 minutes- but watch it closely as it can burn quickly.

Notes

I have made these in the airfryer as well- i set the temperature to 300 degrees and cook for 5 minutes. Every air fryer is different but with ours, I place them between two of the baking sheets or else they go flying.  I prefer cooking them in the oven so I can bake them all at once.

 

This morning we paired it with a triple berry sheet pancake from the Rabbit and Wolves website.