Simultaneously crispy and chewy, with a magical coating of smoky-salty marinade, this whole-grain rice paper vegan "bacon" is a non-meat-eater's dream. Toss pieces into any dish that could use a boost of umami.
Being vegan is awesome. I get to eat great food, find creative uses for different ingredients (jackfruit, anyone?), and have a valid excuse for passing on less-than-appetizing dishes at family gatherings.
So what more could a vegan ask for? The answer is bacon. Well, animal-free bacon. And the solution is here: brown rice spring roll wrappers.
Forget mystery processed ingredients. This recipe is made with whole foods (and whole grains) like nama shoyu, nutritional yeast, and smoked paprika.
Delightfully crispy and packed with umami, this healthy "bacon" alternative will make you want to roll out of bed in the morning. This is a small recipe—it makes three strips per serving—but it's the perfect amount for stacking on sandwiches, tossing in salads, or sprinkling over soups.
Whole-Grain Vegan Bacon
- 2 teaspoons nutritional yeast
- 1/2 tablespoon olive oil
- 1/2 tablespoon nama shoyu
- 1/4 teaspoon smoked paprika
- 1/2 teaspoon maple syrup
- 1/8 teaspoon black pepper
- 1/8 teaspoon liquid smoke
- 1 sheet brown rice paper
- Preheat the oven to 400 degrees.
- In a bowl, whisk together all of the ingredients except for the brown rice paper.
- Line a baking sheet with parchment paper and set aside. Soak the brown rice spring roll wrapper in warm water for about 30 seconds, or until soft. Fold the wrapper on itself (into a crescent shape) and cut into 6 wide strips with kitchen shears.
- Dip each strip into the marinade and place on the lined baking sheet.
- Bake for 10 to 12 minutes, or until browned and crispy. Sprinkle on everything you eat.
Serves 2 (serving size: 3 pieces)
CALORIES 90; FAT 3.5g (sat 0.5g, mono 2.5g, poly 0.4g); PROTEIN 2g; CARB 13g; FIBER 1g; SUGARS 1g; CHOL 0mg; IRON 0mg; SODIUM 286mg; CALC 3mg