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Author Notes: Aaaah, facon (or fake bacon). Some are hit-and-miss, but because bacon is the one thing most people miss when switching to a vegetarian or vegan way-of-life, it’s expected a fitting alternative is created. The others you may have attempted can trot along, because here is a recipe that not only offers a completely meat-free bacon, but one that is low in fat and overall calories. To mimic the intoxicating aroma that we have come to love in the real thing, we used a combination of liquid smoke and paprika to achieve similar results cleverly using rice paper. While it takes a little longer, the efforts will be worth it – and your hips will thank you. And, so will Peppa.
The recipe can be found here - http://www.mynutricounter.com/rice-paper-bacon/ —Nikki Brown
- 60 grams rice paper
- 1 1/2 teaspoons miso paste
- 30 milliliters sesame oil
- 30 milliliters light sodium soy sauce (gluten free optional)
- 1 teaspoon liquid smoke
- 2 teaspoons maple syrup
- 1/2 teaspoon paprika
- 1/2 teaspoon black pepper
- Whisk all ingredients except for the rice paper in a bowl. Set aside.
- Stack 2 pieces of rice paper and hydrate in a bowl of cold water until slightly soft and pliable.
- Cut the hydrated rice paper into strips using a pizza wheel.
- Dip each strip in the soy mixture.
- Lay a sheet of parchment paper directly over your oven grill.
- Lay seasoned rice paper strips on the wax paper.
- Bake for 6-8 minutes at 205C/400F.
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