Vegan Bacon
Transform your breakfast or brunch game with this irresistible Vegan Bacon, a plant-based twist on the classic favorite that's smoky, crispy, and packed with flavor. Made with rice paper sheets and infused with a bold marinade of liquid smoke, soy sauce, maple syrup, and smoked paprika, this recipe delivers all the savory richness you crave without the meat. The clever layering of rice paper strips creates the perfect chewy-meets-crispy texture, while a quick bake in the oven gives them their signature crunch. Ready in just 25 minutes, this vegan bacon is ideal for sandwiches, salads, or even as a guilt-free snack. Perfect for vegans and non-vegans alike, this recipe proves you don’t need meat to satisfy those savory cravings!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 6 sheets Rice paper sheets
- 2 teaspoons Liquid smoke
- 3 tablespoons Soy sauce
- 1 tablespoon Maple syrup
- 2 teaspoons Nutritional yeast
- 1 teaspoon Smoked paprika
- 1 teaspoon Garlic powder
- 4 tablespoons Water
- 1 teaspoon Olive oil (optional)
Instructions
Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
In a medium-sized bowl, whisk together liquid smoke, soy sauce, maple syrup, nutritional yeast, smoked paprika, garlic powder, water, and olive oil (if using) until well combined. This will be your marinade.
Take the rice paper sheets and cut them into thin strips about 1 to 1.5 inches wide using scissors or a sharp knife.
To create layers for a chewier texture, dip two strips of rice paper into a bowl of water until slightly softened, then press them together. Repeat until all strips have been paired and layered.
Dip each layered strip into the marinade, ensuring it is fully coated. Place the coated strips on the prepared baking sheet, leaving a small space between each strip.
Bake in the preheated oven for 6 to 8 minutes, flipping the strips halfway through. Keep a close eye on them, as they can burn quickly.
Once the vegan bacon is crispy and lightly browned, remove it from the oven and let it cool for 2–3 minutes. It will crisp up further as it cools.
Serve immediately as a side dish, in sandwiches, or as a topping for salads and soups. Store any leftovers in an airtight container for up to 3 days.
Nutrition Facts
Calories |
774 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 6.2 g | 8% | |
| Saturated Fat | 0.7 g | 3% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1884 mg | 82% | |
| Total Carbohydrate | 161.4 g | 59% | |
| Dietary Fiber | 6.4 g | 23% | |
| Total Sugars | 13.8 g | ||
| Protein | 20.2 g | 40% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 88 mg | 7% | |
| Iron | 3.9 mg | 22% | |
| Potassium | 506 mg | 11% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
