RecipesSide Dishes

Rice Paper Vegan Bacon Recipe

posted by Melissa Huggins January 16, 2018 23 Comments
Horizontal photo of rice paper vegan bacon and tofu scramble on a plate

Looking for a healthier alternative to traditional bacon? This Rice Paper Vegan Bacon is crispy, chewy, sweet, salty, smoky, and just as tasty as the original. 

Rice Paper Vegan Bacon with tofu scramble on a grey plate

I finally decided to try a Rice Paper Vegan Bacon Recipe and I’m totally in love! I saw it circulating on the internet for a while, but I thought of it more as a novelty, rather than something I would make and eat often.

I made it on a whim the other day and tried it out with the family. We were pleasantly surprised!

Nick and I loved it of course, but our son was literally doing a bacon song and dance. Grant has been vegan his whole 5 1/2 years of life (and in the womb) so he has no idea what pig bacon tastes like.

So, I found it very interesting that he was acting like it was “real” bacon. That made me realize there is something about bacon that makes people crazy for it.

I can’t tell you how many times I’ve heard “but bacon, though” as a solid reason why someone can never go vegan. This really puzzles me because I ate pig bacon in the past, but I was never THAT crazy over it.

There seems to be an obsession with it these days and bacon is in everything and advertised everywhere. I’ve seen recipes with it wrapped around a turkey, around taco shells, in ice cream and even in chocolate bars. That is just way over the top.

Vertical photo of cooked rice paper vegan bacon on a baking sheet

Why is bacon so addictive?

Is it because it’s from pig flesh, or is it because it’s cured, seasoned, smoked and cooked into a crispy, chewy and salty strip? I’m going choose the latter and say it’s because it hits all the flavor profiles and then some, which makes it rich in umami flavor.

So, what if you can have all that addictive flavor but without the animal flesh (and the heart attack)? Sounds good to me!

Now, I can’t lie and say the rice paper bacon has the same texture as pig bacon because it’s missing the fattiness. However, it’s crispy and slightly chewy with all the sweet, smoky, salty and umami flavors that we’re addicted too.

I cannot take credit for this genius idea, it was originally published on a site called Veganer and I adapted the recipe to suit my own taste.

They developed this Vegan Bacon Recipe to help lower the demand for pig bacon in Denmark. Over 40 million pigs are produced each year there, and most of them will suffer a horrible and senseless death.

So, are you interested in trying this vegan version? Take a look how easy it is!

Wet rice paper sheets on cutting board
Before starting the process, preheat your oven to 375° F (190° C) and line a large baking sheet with parchment paper.

Start by putting two sheets of rice paper together with smooth sides facing each other. Now quickly run under water to make them pliable and stick together. Be careful not to trap too much water in between sheets (a little is ok).

You don’t have to soak the rice paper sheets, just wet them enough so they adhere together. Gently brush off excess water with your fingers. *Alternatively, you can brush on water and stick them together that way.

Brushing marinade on rice paper sheets
Marinade

In a small bowl, add grapeseed oil, tamari, maple syrup, molasses, liquid smoke, nutritional yeast, smoked paprika, granulated garlic, onion powder, and salt. Whisk to combine well and set aside.

Lay adhered rice sheets on a flat surface and lightly brush marinade on each side. Don’t put too much or this will cause soggy and really chewy bacon. You should have just enough marinade for all 8 sheets of rice paper.

If the marinade separates a little, just whisk it again until combined before coating the next set of rice paper sheets.

Fully marinaded rice paper sheets on a cutting board

Cutting rice paper into strips
Cut into strips

Now, using clean kitchen scissors, (this is a bit messy) cut the rice paper into thick strips (see above photo). I snip off and discard the rounded edges to keep the strips a similar shape.

Prepared rice paper strips on baking sheet.
Now, place the bacon strips on your prepared baking sheet. Fit as many strips as you can, but leave a little room in between each one so they cook properly. (*note: I used a small baking sheet for photo purposes only. You can bake more strips at a time on a larger sheet)

*This next step is optional and will create a slightly chewier texture on the edge of the bacon. Just lightly brush the marinade on half of the bacon strip. No need to flip it over, one side is enough (see photo above).

Fully cooked rice paper vegan bacon strips on a baking tray.

Bake

Place the pan in your preheated oven. You’ll need to keep a close eye on the strips because they can burn really easily. My oven tends to get hot, so I rotate the pan at the halfway mark.

The bacon should take anywhere from 5-7 minutes to finish (maybe more for some ovens). It should become crispy and perfectly browned.

If you take out the strips too soon, they will be too chewy to eat, and taking them out too late will cause an awful burnt taste. If you aren’t sure how it will work in your oven, you can do a test run with 5-6 strips.

Remove pan from oven and place bacon strips on paper towels to absorb excess oil. The bacon will crisp up even more over the next few minutes.

 

 Are you ready to give this a try? Let’s do this! 

*Click photo to pin*

A long photo to pin with rice paper vegan bacon strips on a baking tray and plate.

 

I’d love to hear from you

If you make this Vegan Bacon Recipe, I’d love to hear what you think in the comment section below. It would really make my day. You can also follow me on Instagram and share your creation with me. Just tag me @veganhuggs and hashtag #veganhuggs so I don’t miss it.

5 from 5 votes
Rice Paper Vegan Bacon Recipe
Prep Time
20 mins
Cook Time
7 mins
Total Time
27 mins
 

Looking for a healthier alternative to traditional bacon? This Rice Paper Vegan Bacon is crispy, chewy, sweet, salty, smoky, and just as tasty as the original. 

Course: Breakfast, lunch, Side
Recipe Type: Vegan
Keyword: Rice Paper, Vegan Bacon Recipe
Servings: 5
Calories: 143 kcal
Author: Melissa Huggins
Ingredients
Marinade
Instructions
  1. Preheat oven to 375° F (190° C). Line a large baking sheet with parchment paper. 

  2. In a small bowl, add all marinade ingredients and whisk to combine well. Set aside. 

  3. Put two sheets of rice paper together with smooth sides facing each other. Now quickly run under water to make them pliable and stick together. Be careful not to trap too much water in between sheets (a little is ok). You don't have to soak the rice paper sheets, just wet them enough so they adhere together. Gently brush off excess water with your fingers. *Alternatively, you can brush on water and stick them together that way. 

  4. Lay adhered sheets on a flat surface and brush marinade on each side. Don't put too much or this will cause soggy and really chewy bacon. You should have just enough marinade for all 8 sheets of rice paper. 

  5. Now, using clean kitchen scissors, (this is a bit messy) cut the rice paper into thick strips (see above photo). I snip off and discard a small portion of the rounded edges to keep the strips a similar shape. 

  6. Now, place the bacon strips on your prepared baking sheet. Fit as many strips as you can, but leave a little room in between each one so they cook properly.

  7. *This next step is optional and will create a slightly chewier texture on the edge of the bacon. Just lightly brush the marinade on half of the bacon strip. No need to flip it over, one side is enough (see photo above). 

  8. Place the pan in your preheated oven. You'll need to keep a close eye on the strips because they can burn really easily. My oven tends to get hot, so I rotate the pan at the halfway mark. The bacon should take anywhere from 5-7 minutes to finish (maybe more for some ovens). It should become crispy and perfectly browned. If you take it out too soon, it will be too chewy to eat,  and taking it out too late will cause an awful burnt taste. If you aren't sure how it will work in your oven, you can do a test run with 5-6 strips.

  9. Remove pan from oven and place bacon strips on paper towels to absorb excess oil. The bacon will crisp up even more over the next few minutes. 

  10. Eat right away or store in an airtight container for 4-5 days. Layer on top of paper towels. Store in a dry area. 

Recipe Notes

* Recipe adapted from Veganer

Nutrition Facts
Rice Paper Vegan Bacon Recipe
Amount Per Serving (4 strips)
Calories 143 Calories from Fat 54
% Daily Value*
Total Fat 6g 9%
Sodium 560mg 23%
Potassium 126mg 4%
Total Carbohydrates 18g 6%
Dietary Fiber 1g 4%
Sugars 4g
Protein 3g 6%
Vitamin A 3%
Calcium 1.8%
Iron 6.6%
* Percent Daily Values are based on a 2000 calorie diet.

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23 Comments

Albert Bevia January 18, 2018 at 8:02 am

That is true, so many people always say ¨but no bacon!¨ when talking about veganism, this is a breakthrough recipe I have never heard of it, but this is a MUST try! thank you for the inspiration 🙂

Reply
Melissa Huggins January 20, 2018 at 10:49 am

Hi Albert! Thank you so much! It’s so much easier to go vegan these days. So many fun and innovative recipes out there. 🙂

Reply
anna January 18, 2018 at 8:51 am

Oh girl! This is such a genius recipe! My other half always says that he would never go vegan because of bacon! Perhaps this will convince him.. love it Melissa, pinned!

Reply
Melissa Huggins January 20, 2018 at 10:34 am

Thank you, Anna! I hope he will give it a try. Have a great weekend! 🙂

Reply
Patricia Raschel January 20, 2018 at 7:00 am

Yum! I might have to try in the air fryer.

Reply
Melissa Huggins January 20, 2018 at 9:47 am

Hi Patricia, I’d love to hear how it turns out. Have a great weekend! 🙂

Reply
Polka Dot January 20, 2018 at 9:04 pm

Just a quick tip – to save the messy kitchen scissors step you could also use a pizza cutter – it worked well for me! Delicious recipe 😁

Reply
Melissa Huggins January 22, 2018 at 10:33 pm

Great tip! I’m going to try that next time. Thank you so much 🙂

Reply
John January 24, 2018 at 8:40 pm

OMG! This recipe is amazing! Although my wife and I have not eaten bacon in over 15 years, We still remember the taste and texture. The taste is amazing and the texture is crazy real. I used a pizza cutter, worked great. Next time I will try using my Excalibur Dehydrator see how that works. The seasonings would work great for eggplant bacon also. Thank you for sharing this recipe, I am addicted 🙂

Reply
Melissa Huggins January 25, 2018 at 10:35 pm

Hi John, this is so nice to hear! I’m so happy you both liked it. I can’t believe it took me this long to give it a try. I have to try the pizza cutter next time. Such a great idea!! If you try it in the dehydrator, I’d love to hear how it turns out. Have a great weekend! 🙂

Reply
John January 28, 2018 at 2:33 pm

Dehydrator test worked very well. Same as the oven recipe, set the dehydrator to 155 degrees (68 Celsius) and dehydrate to desired texture 45-60 minutes. But how do you get your protein? Breakfast to the test-2 chicken eggs, 2 strips of pig bacon and 2 pieces of toast = 21 grams of protein loaded with artery clogging saturated fat. My breakfast tofu scramblers seasoned to delicious equivalent to 2 chicken eggs, 2 pieces of of rice paper vegan bacon and 1 small flour tortilla = 27 grams of protein and no artery clogging saturated fat. The winner Vegan breakfast if you are worried about getting enough protein!

Reply
Melissa Huggins January 28, 2018 at 3:07 pm

Oh, I’m so glad it worked well in the dehydrator! I must give it a go now. Thank you for the update!

I love the breakdown of your vegan breakfast compared to a standard breakfast. So easy to get protein from plant-based foods. Waay healthier too! 🙂

Reply
Deb January 26, 2018 at 1:40 pm

This is the ultimate ‘bacon’ recipe.
I made a triple batch and now am concerned about keeping it crispy.
Would ziplock bags work?
thank you

Reply
Melissa Huggins January 26, 2018 at 1:53 pm

Hi Deb, I’m so happy you liked it! Yes, you can store it in ziplocks on the counter. I store them in between paper towels too. They will get slightly chewier, but still stay pretty crisp. Thank you for making it. Have a great weekend! 🙂

Reply
Julia January 30, 2018 at 10:53 am

IMG_29801.jpg
“BACON” BLT sandwiches … amazing recipe . I have my extras in a Tupperware container with paper towels between the layers . Is this an OK way to store them ?
This is now hubby’s favorite vegan bacon

Reply
Melissa Huggins February 7, 2018 at 11:29 am

Hi Julia, I’m sorry for the late reply. Somehow I missed this comment. 🙁 Yes, I store them in between paper towels in an airtight container.
It looks like you tried to share an image, but I can’t view it. Do you have a link to it?
Thanks for making the bacon! So happy you liked it! 🙂

Reply
Shana February 4, 2018 at 8:43 am

I just made this and it was delicious. My husband can’t wait to put it on a veggie burger.

Reply
Melissa Huggins February 7, 2018 at 11:31 am

Hi Shana! Yay! This is great to hear! So happy you guys liked it. I haven’t tried it on a burger yet. Need to do that a.s.a.p. Lol!
Thanks for making it and sharing your feedback 🙂

Reply
Hannah February 8, 2018 at 9:27 am

This rendition of bacon looks so crazy realistic! I actually have some rice paper sheets that have been kicking around my pantry for the longest time with no purpose, which makes me think that this was meant to me. Thanks for giving me some head-start inspiration for spring cleaning. 😉

Reply
Tracy February 17, 2018 at 2:52 pm

So yummy! The flavor, texture, and taste were amazing! I used regular maple syrup instead of pure (that’s what I had on hand). We all really enjoyed this “bacon” We made one batch on an insulated cookie sheet and one on a jelly roll pan. The insulated sheet worked better.

Reply
Melissa Huggins February 17, 2018 at 3:16 pm

Hi Tracy, Yay! SO happy you liked it! It’s out latest addiction around here and I’m making another batch today. Good to know about the insulated sheet over the jelly roll pan. Thank you for sharing your feedback 🙂

Reply
Becky May 9, 2018 at 4:53 pm

I found there is,a bitter side to this bacon. It turned out crispy and looking a like bacon. I baked mine in the oven.

Reply
Melissa Huggins May 9, 2018 at 9:21 pm

Hi Becky, I’m sorry to hear this. It shouldn’t be bitter at all. The only thing I can think of is that they were slightly burnt. The bacon will taste awful at that point. You should take them out a minute sooner or maybe turn down the heat a little. They burn very easily and the slightest charring will make them taste off.

Reply

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