VEGAN RICE PAPER BACON (POSSIBLY LIFE-CHANGING) #vegetarian #lunch

Astonishing, firm, smoky, exquisite veggie lover rice paper bacon, made with basic fixings. Without gluten, veggie lover, sans nut formula. Who knew veggie lover bacon could be this simple and delightful?

I need to give you this vegetarian rice paper bacon formula today since it is perhaps the coolest thing I have gone over in some time and it's completely DELICIOUS.

What's the trick? There is no trick! This 100% vegetarian rice paper bacon is made absolutely without any preparation, and absolutely from plants. So for any individual who delighted in the firm surface and smoky, super umami kind of the 'genuine article', yet wouldn't like to eat meat any longer, I trust you will check out this. No, this veggie lover bacon isn't *exactly similar to bacon*. Be that as it may, out of the entirety of the substitutes I've attempted up until this point, this one does the best occupation of catching the qualities of the 'genuine article' that I for one delighted in the most. Go in without such a large number of desires, mess with it, and make it your own. 🙂

Also Try Our Recipe : Caribbean Rice and Beans

Ingredients

rice paper (there should be enough marinade to make 8 sheets of rice paper's worth of rice paper bacon, possibly more)
2 tablespoons neutral oil
3 tablespoons soy sauce (or tamari for gluten-free)
3 tablespoons nutritional yeast
1/2 teaspoon liquid smoke
1/2 tablespoon maple syrup (this only gives a slight sweetness to round out the flavors, but you can feel free to omit or reduce it)
generous pinch of ground black pepper
pinch of paprika (I used hot Spanish paprika)

Instructions

Preheat the oven to 400 degrees Fahrenheit. (See notes for microwave instructions)
Whisk together all of the ingredients for the marinade in a wide bowl until the nutritional yeast is incorporated well; prepare a second wide bowl filled partway with water.
Prepare a metal, oven-safe rack with a sheet of parchment paper. (Skip this if microwaving).
Cut rice paper into thick strips, or to the size that you want. Note that the strips will shrink in size a little bit when cooking. Some brands of rice paper will crack a little bit when you cut them; Use a large, very sharp knife to minimize this.
Take two strips and stack them. Holding them together, dip them very quickly into the water. (UPDATE: if you have kitchen scissors, try dipping 2 whole rice paper sheets stacked together into the water, then cutting them into strips instead. I don't recommend cutting wet rice paper with a knife, it's not as easy as it seems). They should then start to stick together on their own. Gently squeeze excess water from the fused pair of rice paper strips.
Dip the fused pair of rice paper strips into the marinade and coat it fairly generously; place it onto the parchment paper.
Repeat with additional rice paper/rice paper strips until the rack is filled. NB: Periodically stop to whisk the marinade again and re-emulsify it; the oil will start to separate over time.
Bake for about 7 to 9 minutes, or until crisp. If your oven has hot spots, rotate the tray partway through. The strips can burn easily, so keep an eye on it and take them out as soon as they're done. The end result will be mostly crispy with some slightly chewy parts. 🙂
Once fully cooled, store leftover rice paper bacon in an airtight container at room temperature for up to 3 days. It will stay pretty crispy. But it probably won't survive 3 days without being eaten 🙂