Rice Bacon Strips
“Many things,” you may propose, however here is an easy to satiate your cravings for unhealthy salad toppings or a fatty breakfast. I present to you: rice bacon. This may or may not mimic the smoky sweet taste of bacon to you, but it is certainly satisfying, crunchy and oh so smoky. The combination of spices, the texture of baked rice paper, and the subtle sweet and salty marinade will leave you wanting more. The awesome thing about this “bacon” is that it is guilt-free, low-fat, gluten-free, vegan, SO CHEAP to make, and so delicious.
I have found that leaving the rice paper on a lightly oiled parchment paper is suffice to keep the “bacon” from sticking to the bottom of the baking sheet. It takes a little practice to cut the rice paper perfectly, but if you mess up the first batch, crushing the pieces creates lovely bacon bits that you could sprinkle on salads, rice bowls, etc. Also, if you brush the pieces artistically with balsamic vinegar, you get the slightly gradient effect that seriously mimics the look of bacon (really weird).
I used some homemade barbeque sauce which resulted in a low-sugar recipe as opposed to some of the more processed sauces on the market. The ingredients for this sauce can be found below, but if you are under time constraints, then feel free to grab some low sodium bottled barbeque sauce as we won’t be using a ton of sauce per serving. You can also feel free to use brown rice paper (although I couldn’t find any at my local supermarket).
Without further ado, here is the actual recipe!
- 8 sheets of rice paper (4 servings)
- Spritz of oil (I used less than a tsp of sesame oil)
- Kitchen scissors
- 3 tablespoons soy sauce/tamari
- 3 tablespoons nutritional yeast
- ½ teaspoon liquid smoke
- ½ tablespoon maple syrup
- pinch of ground black pepper
- pinch of paprika
- Preheat the oven to 400 degrees Fahrenheit
- Fill a shallow dish with an inch of water and prepare the barbeque sauce (simply mix together the ingredients.)
- Hold together 2 sheets of rice paper and gently (and quickly) dip them (both) into the shallow dish of water. This process should be less than 2 seconds and the sheets should still feel solid when they are removed.
- Cut the attached rice papers into pieces less than 2 inches wide with kitchen scissors then lightly brush the marinade on both sides of the “bacon”.
- Set the marinated strips on a lightly oiled parchment paper
- Bake for 7-8 minutes and cool before serving (on sandwich or salad etc)
*note this could be stored for a few days in a airtight bag or box.
Nutrition facts; (1 serving: 2 sheets of rice paper):
Calories: 113|Fat: 1.1g |Sodium: 684mg |Carbohydrates: 20g |Fiber: 0.8g |Sugar: 1.5g|Protein: 4.6g | Iron: 4.8%
*Based on an average daily intake of 2000 calories. May vary according to ingredient modifications.
Photo taken from http://yupitsvegan.com/2016/04/18/vegan-rice-paper-bacon/