this Vegan Rice Paper Bacon is a savory nut butter version of a totally unique vegan bacon concept. quick and easy recipe with rich smoky flavor!
recipe originally published February 8, 2017
Rice Paper Bacon
That phrase “life changing” when it is used to describe something that is most decidedly not? We are not a fan. If I were to utter the phrase – I won’t – this would be that time.
I have been mostly vegetarian from a young age. Like, way before the Hot Dog Incident even. Before making that conscious decision to not eat meat, one thing I enjoyed the flavor of was bacon. I loved the flavor, I loved the smell – that’s about it. I rarely ate it.
In the last year, I have eaten more of this bacon than any real bacon ever. and I have been making all kinds of things with it – like wrapping it around stuffed dates. Mmm.
Let me tell you – when you cook this bacon? Your kitchen smells. like. bacon. Actual bacon. This also tastes pretty darn close. Texture? Well. I will be honest – not really. But my rice paper bacon recipe version has the rich, fatty component that helps with texture and flavor.
Rice Paper Bacon Recipe
There are two ways I have been making this – thin single layer bacon, or thicker double layer bacon. I can come up with reasons to make each, and in the five times I have made this, four of them have been double layer thick.
So, this rice paper bacon recipe – not my idea.
The latest super cool invention in the vegan food world is rice paper bacon, or Lækon-strimler (bacon strips). As with all new cool things, there are many iterations to be found.
I have had several variations of plant based bacon, mostly mushroom based like in this Crispy Shiitake BLT Sandwich, or tempeh based. This rice paper bacon though – smells like bacon, tastes so much like bacon, and has the crispy but soft texture.
Life changing? Maybe, if you are a vegan who loved bacon, or if you want to cut back on cholesterol and meat, even a little bit.
(Smoky Rich BLTA Sliders)
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- Preheat oven to 350 °F. Line a baking sheet with parchment.
- In a small bowl, combine cashew butter, tamari, liquid smoke and water.
- Using kitchen scissor, cut rice paper round into strips (I used the round edges too).
- Cut each strip in half. Use these two pieces to make one double layer bacon.
- Hold the two strips under water faucet running cool water, just until it begins to soften. Dip strips separately into cashew butter mixture until well coated, stick together as one piece, place on parchment lined baking sheet. Repeat with all strips.
- Bake at 350 °F for 7 minutes. Remove from oven, turn each strip over, return to oven for another 3-5 minutes.
- *For thin bacon, use only one strip.
dairy, egg, oil, and gluten free, vegan
inspired by Lækon-strimler (bacon strips)
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.
- Classic Cashew Butter by Justin's, Only Two Ingredients, No Stir, Gluten-free, Non-GMO, Responsibly Sourced, 12oz Jar
- San-J Tamari Gluten Free Soy Sauce, Black Bottle, 10 Ounce
- Colgin Liquid Smoke, All Natural Pecan, 4 Ounce Bottle
- Three Ladies Banh Trang Spring Roll Rice Paper Wrappers Round, 22cm
- FSC Certified Parchment Baking Paper, 70 sq ft
- KitchenAid KC351OHOBA Multi-Purpose Scissors Stainless Steel Kitchen Shears with Blade Cover and Soft Grip Handles, Black
Serving Size:3 pieces
Amount Per Serving:Calories: 52 Total Fat: 4g Saturated Fat: 1g Trans Fat: 0g Unsaturated Fat: 3g Cholesterol: 0mg Sodium: 547mg Carbohydrates: 7g Fiber: 3g Sugar: 1g Protein: 3g
Kristina is spabettie! She found cooking at an early age, and created spabettie in 2010 to share vegan recipes. Kristina turned her culinary training into sharing vibrant vegan food! Read more…
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