I want to give you this vegan rice paper bacon recipe today because it is one of the coolest things I have come across in a while and it’s absolutely DELICIOUS.
Bafflingly realistic in appearance, the rice paper bacon is made with a straightforward but ingenious process. After learning about this technique, I got around to making it with my personal favorite ‘bacon-inspired’ marinade and it did not last very long in my kitchen. So I made it a couple more times, even attempting to make a video, and took some nice photographs so that I could share it with you.
What’s the catch? There is no catch! This 100% vegan rice paper bacon is made totally from scratch, and totally from plants. So for anyone who enjoyed the crispy texture and smoky, super umami flavor of the ‘real thing’, but doesn’t want to eat meat anymore, I hope you will give this a try. No, this vegan bacon is not *exactly like bacon*. But out of all of the substitutes I’ve tried so far, this one does the best job of capturing the characteristics of the ‘real thing’ that I personally enjoyed the most. Go in without too many expectations, play around with it, and make it your own. 🙂
There are 3 easy steps to making your own rice paper bacon:
- Whisk up an easy smoky-sweet marinade
- Cut sheets of rice paper into strips, dip them quickly in water to soften and stick them together, and then generously coat them in the marinade
- Bake, fry, or microwave (yes, microwave!) them into crispy vegan bacon deliciousness
Set aside an hour next weekend and whip up a big batch. The rice paper bacon strips will stay crispy for a couple of days if stored correctly (see the recipe notes). I myself made avocado-vegan mayo-rice paper bacon sandwiches and they were incredibly moreish.
P.S. if this recipe sets your heart a-flutter and you want to branch out into even more cruelty-free recipes inspired by the flavor and texture of bacon, you’ll want to stay tuned. Next month I will be sharing a review and giveaway of a new all-vegan, bacony cookbook: Baconish , by Leinana Two Moons.
I’m experimenting with filming some live-action footage to include with future recipes! Unfortunately I was an idiot and positioned the camera behind my back, so I was blocking the lens with my arms for most of the film. What can I say, I am new to the studio life. I have a few snapshots of the process, though.
UPDATE 4/20/16: A reader suggested hydrating two sheets of rice paper all at once, then using scissors to cut it into strips. I will be trying that method next time – I think it’s an even easier way to make the recipe come together.
Cutting the rice paper into strips. Notice my work station is getting messy already. This is partially because I tried to use a different strategy for marinating my first few strips (it did not work well and made everything a mess..) Don’t work somewhere that gets stained easily.
Stacking together two strips of paper of similar size. These get quickly dipped into the water while you hold them together, and then after that, given a good dunk into the marinade. The marinated strips are accumulating on a plate in the back. Because of the oil in the marinade, they won’t stick together. Next time I would move them directly to the baking sheet, though, to eliminate the middle man.
Placing the strips onto a metal rack that’s been covered with parchment paper. This is the best way to get light, crispy rice paper bacon.
Optional. If you’re like me and find it amusing to give the rice paper bacon some realistic marbling, whisk together a quick balsamic vinegar mixture and use a brush to spread it onto parts of the vegan bacon strips. Then they’re ready to bake.
What is rice paper? I’m referring to the rice paper used for wrapping spring rolls, not the kind for calligraphy. You can find it in the Asian section of most grocery stores.
Vegan Rice Paper Bacon
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 🙂
Notes
Nutrition
Enjoy plant-based, cruelty-free meat analogues? Then you might also want to try my BBQ Pulled Sweet Potato Sandwiches, or my Jackfruit “Carnitas”!
Rice paper bacon recipe adapted from the Danish blog, Veganer.
I'm Shannon, the writer and photographer of Yup, it's Vegan! I'm a morning person based in Baltimore, USA. My mission is to create healthy plant-based recipes that anyone would enjoy, using seasonal produce with inspiration from global flavors.
Megan says
Yes for sure life changing vegan bacon!! This recipe is AWESOME. I had yet to find any vegan “bacon” that really was comparable to bacon until this recipe. No need to try and buy any from the store now. Love how simple and quick this recipe is. Have made the bacon twice in the last 3 days! Great on pizza and again on burgers! I used smoked paprika and had great flavor & used the pizza cutter to cut the bacon with no problem. A new staple recipe for us! 🙂
Vivi says
I made it with half amount of oil and used smoked paprika as can’t get liquid smoke here, then fried it using non-stick spray. Interesting I found it rather too salty and next time might reduce the amount of soy. Thanks for the idea.
Shannon @ Yup, it's Vegan says
Reducing the oil would certainly increase the perceived saltiness!
Bibi says
Amazing recipe, thanks so much for sharing this! I’ve been missing bacon for 9 years, so this is a game changers. So much so that I am now addicted to it, haha. I followed some of the additional tips, e.g. sticking two full sheets together and then cutting with scissors. I also don’t dip them in the marinade, I use a Carlisle while the strips are on the plate, then put them directly on the sheet with the already marinated side down and brush again on the un-marinated side. Super easy, less mess, and SO DELICIOUS!!
Jennifer Spinks says
Carlisle??
Kaylee says
I can’t seem to get the results everyone else is getting. They just go from soft and gooey to burnt really quick. When done, to me they have the texture of a pork rind, not really bacon-y. I’m going to try more layers of rice paper and see if that helps. I think doing a whole sheet and scrunching it up would work as well…
Frances Garner says
This is a great recipe. Best vegan bacon I’ve had yet.
I have discovered that if I’m using the bacon for salads or for any kind of crumbled bacon dish that I don’t even have to cut the rice paper. I just wet two full sheets together, drag it through the liquid seasoning and bake as instructed. When I take it out, let it cool and then tear or crumble it.
Bianca Thomka says
great idea 🙂
Brittney says
Would these work wrapped around something and baked? Specifically jalapenos or other veggies?
Shannon @ Yup, it's Vegan says
I’ve had some folks do that and they enjoyed the result! Worth a try for sure!
Cindy says
I’m easily confused lol. Do you keep the two strips together when baking?
Ang says
Yes. Leave them together when baking. If not, the “bacon” is too thin. 🙂
Jennifer says
Awesome!!!
I used a knife to cut it try the first time, but it broke a lot…started to use cooking scissors, but the tried a pizza cutter on the wet sheets…perfect strips & cut through both sheets with ease!!!
Kat says
Have you tried freezing these ‘fakon strips’, to use later? I know, hard to make them last… but looking for a way to keep a large batch for longer than just a few days.
Irene Vaughan says
There are not enough stars available here for me to rate this vegan bacon. I have fallen in love for the 2nd time in my 85 years. The recipe was so easy to make and took little time. All I know is that before I could check the clock we were eating BLT’s The aroma of bacon frying in a pan lingered all afternoon, even though I baked it, so heavenly. We are having a slice of this vegan bacon chopped up to garnish a lentil soup for dinner, that is if I can stop snacking on the pieces. Next time I shall try the marbling effect, and there definitely shall be many next times.
Shannon @ Yup, it's Vegan says
Thank you, Irene, for sharing your kind words about this recipe! It makes my day to get comments like this. So glad you liked it!
Amazake says
Can this be made without the oil? Is there a substitute? I am on a no added oil diet.
Liz says
If you arent avoiding fats altogether, I bet tahini would work as an oil substitute; tahini is wonderful to add extra flavor and caramelization when roasting veggies with no oil, too!
Stacey Legg says
My favorite fakin’ Bacon recipe! So good!
Izzi says
I see this recipe has been around for awhile, but I just stumbled across it and made it today. It’s the closest in taste and texture I’ve ever found for a bacon substitute. Definitely use the pizza cutter. I found only a couple pieces got really crispy, which I prefer, but found a couple suggestions for next time …wet the rice paper just enough to stick, less marinade-maybe brush it on, smaller slices and definitely leave in the oven full 10 minutes, no peeking, perhaps as one comment said to open the door and leave in the oven to cool. Otherwise -it’s a most excellent hack. Thanks for posting.
Simone Heyman says
This recipe looks very good & in reading the comment regarding the needed oil, I’ll use a little tahini instead & see how that works. I’ll use liquid smoke tho someone also commented about paprika, & I’ll use smoked paprika for that balance. I think both smokey flavors will well. Looking forward to making this!
K says
I was eating meat until four months ago, recently enough to remember real bacon ;). This doesn’t taste like bacon much, but it is quite tasty and the light crunchy texture is great. My, still meat eating, husband also likes it, though not as imitation bacon. Will make it again as a healthier crunchy/salty snack than what can be bought in the store.
Amy Brouillette says
The marinade itself is delicious, but I did not like the cooked ‘bacon” strips: the marinade’s taste gets somewhat lost and the texture is not to my taste. Thank you for the marinade, I will be using it for tofu, in sauces, etc. ! 🙂
Grace says
I made this today. So yummy. I only had dark soya sauce which was too dark to allow for the balsamic vinegar marbling. But it still tasted so yummy. Thank you
Catherine says
Can I give this 100 stars?? This has tricked my pickiest water and I’m not telling him it isn’t real bacon. I did cook it a bit longer than the directions because I like my bacon extra crispy. Will be on high rotation! Thanks!!
stacey says
so yummy. i have been just making the sheets whole, much easier
Kate Ross says
I was thinking of doing the same – also may be easier to assemble for sandwiches. gonna try right now!
Frances Garner says
I just made this ‘bacon’ but before I put it in the oven, I wrapped it around asparagus. Really delicious. It turned out great. Thanks for the recipe.
Gracie says
The marinade was excellent, however, when the bacon was cooked the flavor seemed to disappear.
Larry says
Just made this for the second time. So good.
I wet one sheet of rice paper and then fold in half before cutting into strips.
smaller pieces, but easier to handle. Might try the pizza cutter trick next time.
Thanks
Peggy says
I kept the tacked rounds whole and used a pizza cutter
It was great!
Denise Williams says
Addictive!!! Next time I’ll use less oil though. I have a convection oven which facilitates a crispy finish. This basic recipe is a keeper. Many thanks.
Ashley r says
Honestly I do not ever take the time to comment on pages but this was hands down the best vegan bacon recipe I’ve ever found. You’ve made us a very happy vegan family and we’d kiss your feet if we could lol life changing!!!!
Ashley R Landwehr says
THIS IS AMAZING!!!
Heather says
This sounds so great!!
I do not eat added oils… Would leaving the oil out of the marinade be too big of a deal??
Shannon @ Yup, it's Vegan says
Hi Heather, unfortunately the rice paper doesn’t really cook properly if you omit the oil from this. It will usually burn way too quickly before getting dried out and crispy.
Barbara says
What is neutral oil?
Shannon @ Yup, it's Vegan says
Any oil without distinct flavor, such as canola oil, avocado oil, or grapeseed oil. Oils that are not neutral include virgin coconut oil, virgin olive oil, toasted sesame oil…
Leigh Manifold says
This is also an amazing marinade for mushrooms! You can substitute aquafaba for the oil if you are oil-free.
Kelikaneki says
I was a little skeptical about this recipe being life-changing, but it is 100% true. My husband loves it and requests it. Great idea using rice paper!! I get the best results when they are starting to brown, then I open the oven door for a few minutes after turning off the heat and then close the door and let the bacon sit in the oven for an hour. They come out nice and crispy. I can’t wait to make BLTs. I have even used a little marinade as salad dressing. The possibilities!!! Thank you so much for this lovely recipe!!
Penguinface says
I wanted to take something new to last weekend’s pot luck at vegan church but I didn’t have any rice paper.
Luckily however, I found a roll of wrapping paper leftover from Christmas under my bed!
Not only was your recipe delicious, but the foil stars and glitter in the giftwrap gave an extra bit of crunch and a classy decorative flourish.
Phil S. says
This is an absolutely AMAZING recipe! I made 3 different batches – 1 without the syrup, 1 with, and 1 with syrup + 2 Tbls Walmart’s Fuji Apple sparkling water. The Fuji one was the best because it tasted like it had apple wood in it. All taste divine though! You really have to watch the cook times on these because it burns easily. I reapplied/basted the middle sections of some to keep them softer – much like real bacon’s ends are crispy but the center “fat” run is softer. This marinade works wonderfully on salads and on basic vegan burgers as well to fortify the meaty flavor – plus a little goes a long way! If using it as a salad/wrap dressing try adding 1 Tbls of toasted sesame seed oil into the mix as well! Enjoy!
brandy says
Made these this morning. Probably the best bacon replacement I’ve tried so far!! They weren’t quite as crunchy as I wanted. Threw them in the microwave for about 20 seconds and they were perfect! All crunch- no chew. Will absolutely make this again!
Shawn Coalwell Jones says
I made this for breakfast. I found the best way to cut. Wet two pieces, lay on a cutting board and get out your pizza cutter. Easy peasy
Brittany says
Any Idea what to use as a substitute for the liquid smoke? I live in the netherlands and haven’t found a way to get my hands on it! This looks so amazing!
Shannon @ Yup, it's Vegan says
Hey Brittany,
Can you find any smoked spices like smoked paprika? You could omit the liquid smoke and add 1/2 tsp or more of smoked paprika to taste. Another option is chipotle powder, although this will make the rice paper bacon quite spicy.