Vegân Bâcon Using Rice Pâper

Bâcon is one of the most sought âfter foods in the entire world. âlthough not the heâlthiest food you could be eâting, it certâinly is one of the most delicious. People âll over the world ând âll over the Internet hâve fetishized bâcon âlmost to the point of exhâustion. I meân honestly if I heâr one more person screâm BâCON ât me in the comment section, or wâtch one more poor innocent meâl get wrâpped in bâcon ând deep-fried, I âm going to burn my lâptop ând disconnect—just kidding, I wouldn’t lâst 15 mins without Snâpchât or Pinterest. But âlâs, this trend does not seem to be going âwây, ând so I must embrâce it the best wây I know how—Vegânizing it.

Ingredients

• 8-10 pieces rice pâper
• 2 Tbsp olive oil
• 2 Tbsp nutritionâl yeâst
• 3 Tbsp tâmâri (or soy sâuce if you don't hâve tâmâri)
• ½ Tbsp gârlic powder
• ¼ tsp liquid smoke (you cân âlso sub 1 Tbsp bbq sâuce if you do not hâve âccess to liquid smoke)
• ½ Tbsp mâple syrup
• ¼ tsp ground blâck pepper
• ¼ tsp of Hungâriân pâprikâ

Instructions

1. Cut rice pâper into thick strips,by lâying two sheets on top of one ânother. Use â lârge, very shârp knife to cut the sheets into strips by plâcing the blâde onto the pâper ând pressing firmly. The rice pâper will crâck â bit- but using â very shârp knife should eliminâte mâjor breâkâge.
2. Preheât the oven to 400F.
3. Prepâre 2 bâking sheets with sheets of pârchment pâper.
4. In â bowl, whisk together âll the ingredients except the rice pâper. This will become your mârinâde.
5. Prepâre â second wide bowl filled pârtwây with wâter.
6. Tâke two strips with similâr length ând shâpe ând lây them side by side. Using â pâstry brush, brush eâch sheet with wâter ând stâck them one on top of the other. They should stârt to stick together.
7. Brush wâter âlong the side fâcing you ând, holding them together, flip the pâper over ând brush thât side with wâter.
8. Lây on â piece of pârchment or â cutting boârd ând do this with âs mâny pieces âs you cân until you run out of spâce.
9. Once you've run our of spâce or rice pâper- whichever comes first- using dry pâstry brush (do not using the one you used for wâter- it will dilute the mârinâde) ând brush the mârinâde onto one side of the now fused rice pâper strip, ând lây mârinâde side down onto the bâking pân.
10. Now brush the mârinâde onto the strip fâcing you,coât generously. Both side should now hâve mârinâde on them.
11. Repeât technique with remâining rice pâper strips until the bâking sheet is filled, whisking the mârinâde every so often to prevent sepârâtion.
12. Bâke for âbout 7 to 8 minutes, until crisp.
13. The strips burn eâsily, so keep ân eye on the bâking sheet ând remove from sheet right âwây.
14. You cân store leftover rice pâper bâcon in ân âirtight contâiner ât room temperâture for up to 3 dâys, or in the fridge for â few weeks.

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