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Introducing crispy Rice Paper Bacon! Now you’re probably thinking…What….How?!?! I have created a vegan bacon alternative that can be used in so many different ways. With only 5 ingredients and ready to enjoy in 15 minutes, this will be your new go-to!
Recipe Difficulty – Very Easy
Table of Contents
Why this recipe works
Many recipes call for bacon – breakfasts, sandwiches, my Creamy Cashew Carbonara. But what if you’re vegan or choose to not eat meat? Get ready to have your mind blown! This meatless bacon is totally gluten free & plant-based and uses just a handful of simple ingredients. It is the best vegan bacon out there!
You’re going to absolutely love this vegetarian bacon. It is extremely easy and only uses 5 ingredients. It’s crispy and delicious and ready in just 15 minutes.
The flavours that this plant based bacon sauce packs are absolutely incredible! It has a smokiness from the smoked paprika, sweetness from the maple syrup, and finally that umami salty hit coming from the tamari.
Even if you aren’t vegan, this recipe is so incredibly quick and easy to make. It is a must try! Put it on your list of veganuary recipes!
This goes great in my Easy Vegan Spaghetti Carbonara, and pairs well with this amazing Gluten Free Pancakes recipe or my Gluten Free Waffles.
Ingredients to make Rice Paper Bacon
- Rice Paper – Forms the base of this vegan bacon.
- Tamari – is essentially a gluten-free soy sauce.
- Maple Syrup – adds a nice hint of sweetness to this vegan bacon recipe.
- Nutritional Yeast – gives a cheesy umami flavour.
- Smoked Paprika – finishes off the flavour of this “fake bacon” perfectly.
See recipe card for full information on ingredients and quantities.
Substitutions
- Rice Paper – You can swap the rice paper for long thin strips of aubergine or courgette for veggie bacon strips.
- Tamari – can be substituted with soy sauce. You can also try substituting a tablespoon or so for some liquid smoke.
- Smoked Paprika – can be replaced with a drop of liquid smoke.
Variations
- Spicy – add some chilli powder to the sauce before brushing the rice paper for a spicier bacon.
- Deluxe – Crumble atop a fancy pasta or my Easy Slow Cooker Jacket Potatoes.
- Kid friendly – Bacon is pretty dang kid-friendly already! You can add it to their Macaroni and Cheese or serve them up a BLT!
See this Sausage Tray Bake on my website for other recipes you could add it onto!
How to make Rice Paper Bacon
Step 1: Preheat your oven to 200C with a large oven tray lined with baking paper inside. Prepare the sauce by combining everything but the rice paper into a small mixing bowl and whisking until smooth. Cut the rice paper into long strips with scissors.
Step 2: Dip or brush each rice paper strip into the sauce and place onto the baking tray. Bake for 4-5 minutes. Make sure to keep an eye on them to keep them from burning. You are looking for a lightly crispy texture.
Hint: Leave a little space between each strip of rice paper.
Leftovers
Leftover Rice Paper Bacon will keep in an airtight container in the fridge for a week or so. It is not as crispy after being refrigerated, but you could crisp it back up in the oven or the air fryer.
Recipe FAQs
Rice paper bacon is great on its own! You can also use it on carbonara, alongside some toast and vegan eggs, or on a sandwich. Another great way to use it is wrapped around water chestnuts or other vegetables.
The most delicious replacement I’ve found is Rice Paper Bacon. Some other common replacements are tempeh, tofu, or store-bought vegan bacon.
Absolutely! The more I bake and cook, the more I realize that you can make just about anything vegan! I make vegan bacon with rice paper and a delicious sauce.
It is so delicious! It doesn’t have the same texture as regular bacon, but it is still a bit chewy and a bit crunchy with an amazing blast of flavour!
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Tried this Rice Paper Bacon recipe? Please leave a star rating ⭐️⭐️⭐️⭐️⭐️ below and let me know how you get on. Hearing positive feedback is one of the best parts of creating recipes so please review it below and leave a comment!
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Rice Paper Bacon
Ingredients
- 4 sheets rice paper , cut into long stripes
Sauce Ingredients
- 2 tbsp tamari
- 1/2 tbsp maple syrup
- 2 tbsp nutritional yeast
- 1 tsp smoked paprika
Instructions
- Pre heat your oven to 200C with a large oven tray lined with baking paper inside. Prepare the sauce by adding all the ingredients to a small mixing bowl and whisk until smooth. Meanwhile with scissors cut the rice paper into long strips.
- Now dip or brush each rice paper strip into the sauce and place onto the baking tray, making sure to leave a little space between each. Place in the oven for 4-5 minutes, keep an eye on them to stop it from burning (you are looking for a lightly crispy texture).
Notes
Nutrition
I just found your website and bookmarking practically every recipe. Covid has had us eating so much junk, I’m really looking forward to making some quick and healthy meals.
Thanks for sharing your story with us. Best of luck with it all.
Welcome Sarah 🙂 enjoy and do let me know how you’re getting on! Make sure to subscribe to the free newsletter and follow on Instagram/Facebook @healthylivingjames to see new daily recipes!
I loved this! Easy to make. Next time (because there absolutely will be a next time!) I will keep a closer eye on it as it went crispy really quickly 🙂
My husband and I were very pleased with this tasty recipe. We keep kosher and I eat gluten-free, which means that most commercially made vegetarian breakfast strips contain gluten. These strips tasted so good and were light as air and were easy and quick to make. I did substitute 1 T. of liquid smoke for 1 T. of the tamari and I also added a small amount of peanut oil to the sauce to make sure the strips did not dry out. They were absolutely delicious. Thank you so much!
Really pleased to hear that Kathi 🙂 thanks for the feedback!
Hi James, thanks for such a delicious recipe. I’m not a fan of smoked paprika, so added a drop of liquid smoke. Just enjoyed a faux BLT for lunch. My query is how to store these and for how long. I’ll reheat in the air fryer for crispness. Thanks for your reply
Hey Anna, glad you enjoyed it! Well I would keep it in the fridge and then crispen up again like you said 🙂 (not tried that myself) but let me know how it goes!
Loved the “bacon” recipe!! I did, however, modify it a bit:
1 T maple syrup
2 T water
My question is how do you store it so it remains crisp?
Glad you enjoyed it Deb, I have struggled to find a way for it to stay crispy. I wonder if baking again for say 5-10 minute would bring it back to being crispy after being stored.