Vegan Rice Paper Bacon

This is by far the best vegan bacon out there. I have tried many different types and this is by far the crispiest, meatiest vegan bacon out there.

Serves: roughly 30 pieces

Ingredients

• 8-10 pieces rice paper
• 2 Tbsp olive oil
• 2 Tbsp nutritional yeast
• 3 Tbsptamari (or soy sauce if you don't have tamari)
• ½ Tbsp garlic powder
• ¼ tsp liquid smoke (you can also sub 1 Tbsp bbq sauce if you do not have access to liquid smoke)
       
• ½ Tbsp maple syrup
• ¼ tsp ground black pepper
• ¼ tsp of smoked paprika

1. Cut rice paper into thick strips,by laying two sheets on top of one another. Use a large, very sharp knife to cut the sheets into strips by placing the blade onto the paper and pressing firmly. The rice paper will crack a bit- but using a very sharp knife should eliminate major breakage.
2. Preheat the oven to 400F.
3. Prepare 2 baking sheets with sheets of parchment paper.
4. In a bowl, whisk together all the ingredients except the rice paper. This will become your marinade.
5. Prepare a second wide bowl filled partway with water.
6. Take two strips with similar length and shape and lay them side by side. Using a pastry brush, brush each sheet with water and stack them one on top of the other. They should start to stick together.
7. Brush water along the side facing you and, holding them together, flip the paper over and brush that side with water.
8. Lay on a piece of parchment or a cutting board and do this with as many pieces as you can until you run out of space.
9. Once you've run our of space or rice paper- whichever comes first- using dry pastry brush (do not using the one you used for water- it will dilute the marinade) and brush the marinade onto one side of the now fused rice paper strip, and lay marinade side down onto the baking pan.
10. Now brush the marinade onto the strip facing you,coat generously. Both side should now have marinade on them.
11. Repeat technique with remaining rice paper strips until the baking sheet is filled, whisking the marinade every so often to prevent separation.
12. Bake for about 7 to 8 minutes, until crisp.
13. The strips burn easily, so keep an eye on the baking sheet and remove from sheet right away.
14. You can store leftover rice paper bacon in an airtight container at room temperature for up to 3 days, or in the fridge for a few weeks.

Notes

If you like softer, chewier bacon follow these preparation instructions instead.

1. Cut the recipe paper sheets into strips as instructed above. 
2. Place sheets into the bowl of water until soft, remove from water and carefully lay one on top of each other on a cutting board. Removing excess water with fingers and allowing to dry for 2 minutes or until they have fused together.
3. Dip this strip directly into the marinade, and remove excess with fingers, and place on the baking sheet.
4. Bake as directed above.