Smoky Rich Double Layer Rice Paper Bacon – a savory nut butter version of a totally unique vegan bacon concept. Quick and easy recipe with great flavor!
Vegan Goat Cheese Bacon Wrapped Dates
I really dislike that phrase life changing when it is used to describe something that is most decidedly not.
I am not going to, but if I were to utter the phrase, this would be the 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 version has the rich, fatty component that helps with texture and flavor.
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 bacon – 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.
Just look at that crispy puffy piece of bacon:
Smoky Rich Double Layer Rice Paper Bacon
inspired by Lækon-strimler (bacon strips)
dairy, egg, oil, and gluten free, vegan
INGREDIENTS:
2 tablespoons cashew butter
2 – 3 tablespoons tamari
1 – 2 tablespoons liquid smoke
1-2 tablespoons water, depending on desired thickness
3 sheets rice paper
INSTRUCTIONS:
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 into strips (I used the round edges too). Hold 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 parchmented 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.
(Smoky Rich BLTA Sliders)
printable Smoky Rich Double Layer Rice Paper Bacon recipe:
- 2 tablespoons cashew butter
- 2 – 3 tablespoons tamari
- 1 – 2 tablespoons liquid smoke
- 1-2 tablespoons water, depending on desired thickness
- 3 sheets rice paper
- 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 into strips (I used the round edges too). Hold 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 parchmented 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.
[…] found that out quite a while ago now, but I remember just being amazed. This was years before homemade vegan bacon methods came […]