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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.
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 ½ 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 about 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 about 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.
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 to 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.
How to make Rice Paper Bacon
Before starting the process, preheat your oven to 375° F (190° C) and line a large baking sheet with parchment paper. You may need to adjust the temp if the bacon isn't cooking properly. A test run can help you gauge this.
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.
Marinade for vegan bacon
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.
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. Alternatively, you can use a pizza cutter.
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).
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.
There are other ways to make Vegan Bacon!
The fun never ends! Besides rice paper, you can make bacon with carrots, eggplant, tempeh, tofu, coconut, seitan, and mushrooms. You just can't get bored with all that smoky goodness!
Next on my list to make is this Smoky Mushroom Bacon by Sina at Vegan Heaven. Doesn't it look mouthwatering good?
Did you make this recipe? Let me know what you think by leaving a star ⭐️⭐️⭐️⭐️⭐️ rating and sharing your feedback in the comment section below. It would make my day!
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Recipe
Rice Paper Vegan Bacon Recipe
Ingredients
- 8 sheets rice paper wrappers
- Water
Marinade
- 2 tablespoons grapeseed oil (or preferred oil)
- 3 tablespoons low sodium tamari , GF if preferred (sub soy)
- 1 tablespoon pure maple syrup
- 1 ½ teaspoons liquid smoke
- 2 teaspoons molasses
- 1 ½ tablespoons nutritional yeast
- 1 teaspoon granulated garlic
- ¾ teaspoon smoked paprika
- ½ teaspoon onion powder
- ¼ teaspoon sea salt
Instructions
- Preheat oven to 375° F (190° C). Line a large baking sheet with parchment paper.
- In a small bowl, add all marinade ingredients and whisk to combine well. Set aside.
- 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.
- 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.
- 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.
- 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.
- *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).
- 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.
- 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.
- Eat right away or store in an airtight container for 4-5 days. Layer on top of paper towels. Store in a dry area.
Randy
Finally got around to making these. They were awesome! It took some practice to fine tune how much water to use to wet the rice paper, and how much marinade to apply. Each batch went quick after I found what worked best for my oven. What a great aftertaste- can’t wait to make these again. Thanks, Melissa. 😉
Rebecca
I have been a vegetarian for 21 years. Tried store bought fake bacon...it was a fail. Your bacon is absolutely amazing...definitely plan on adding this to a regular breakfast!
Melissa Huggins
Hi Rebecca, Yay, this is so awesome to hear! Thank you so much! 🙂
Melinda
I'm so excited to try this recipe, was wondering if there is something I can sub the molasses with our if I can leave it out all together. The store was out and I want to try this recipe now lol.
Melissa Huggins
Hi Melinda, yes, you can leave it out. It adds a little extra flavor, but it's not necessary to complete the recipe. I'd love to hear how it turns out for you. Thank you for stopping by! 🙂
Mimi G
You could try maple syrup!
Elise
Hello Melissa.
Thank you for the recipe I can't wait to try it. Have you or anyone else ever tried crumbling the finished product for "bacon" bits?
Melissa Huggins
You're most welcome! I have crushed them up and topped them on soups, but I don't think this recipe is the best 'bacon bits' option. I think TVP or coconut bacon would be a better choice. Thank you so stopping by. 🙂
Becky
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.
Melissa Huggins
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.
Tracy
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.
Melissa Huggins
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 🙂
Hannah
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. 😉
Shana
I just made this and it was delicious. My husband can't wait to put it on a veggie burger.
Melissa Huggins
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 🙂
Julia
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
Deb
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
Melissa Huggins
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! 🙂
John
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 🙂
Melissa Huggins
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! 🙂
John
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!
Melissa Huggins
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! 🙂
Polka Dot
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 😁
Melissa Huggins
Great tip! I'm going to try that next time. Thank you so much 🙂
Patricia Raschel
Yum! I might have to try in the air fryer.
Melissa Huggins
Hi Patricia, I'd love to hear how it turns out. Have a great weekend! 🙂
anna
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!
Melissa Huggins
Thank you, Anna! I hope he will give it a try. Have a great weekend! 🙂
Albert Bevia
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 🙂
Melissa Huggins
Hi Albert! Thank you so much! It's so much easier to go vegan these days. So many fun and innovative recipes out there. 🙂
Charity
Thanks so much ! I love the variety of textures one can achieve from this. I got everything from very crispy and light to chewy. The flavor is so good! I didn't have paprika so I added just a tad of red pepper and black pepper, and substituted brown sugar for the syrup.. excellent!!
Thank you for sharing this recipes Danish origins, as well. Human beings have a great capacity to change our behavior and exhibit kindness and empathy. No living creature deserves the kind of cruelty experienced by livestock. Saving the world one delicious cruelty free meal at a time!!! <3
Melissa Huggins
Hi Charity, you're most welcome! Thank you for giving it a try. I'm glad you liked it!
I agree, we all have the ability to change, especially with our food choices. The alternatives are just as good and sometimes better (in my opinion). Animals deserve to live in peace. Thank you for caring <3