Rice Paper Bacon

By Nikki Brown
November 6, 2017
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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...
Nikki Brown

Serves: 24-30

  • 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
  1. Whisk all ingredients except for the rice paper in a bowl. Set aside.
  2. Stack 2 pieces of rice paper and hydrate in a bowl of cold water until slightly soft and pliable.
  3. Cut the hydrated rice paper into strips using a pizza wheel.
  4. Dip each strip in the soy mixture.
  5. Lay a sheet of parchment paper directly over your oven grill.
  6. Lay seasoned rice paper strips on the wax paper.
  7. Bake for 6-8 minutes at 205C/400F.

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