Soooooo ……… I just completed this 3 month online cooking class. It focused primarily on how to cook whole foods. I learned a great deal and different ways to cook a few classic dishes, but the beloved bacon was never one of them.
I mean, really……. how do you fake bacon!
Apparently you can, and I’m going to show you how.
Poo and I are reluctant vegans, (although we have cut out almost all dairy products) and struggling vegetarians, but we ARE trying to eat a more WFPBD (whole food plant based diet). I think “flexitarian” would describe us best. If a little chicken or fish makes it into our meals once in awhile, I figure it’s still a win……. for his heart and both of our cholesterol levels.
But, I digress ……. back to bacon. O….M…..G….., or as I like to say, “Omgosh!”
Did I depart again?
Bacon! Yes, there is such a thing as fake bacon, and it’s pretty darn tasty. I bet you can’t, nor would you ever, guess what you use to make this imposter. Here it is……………
I have looked at multiple recipes, (as I did not invent this very cool imposter), and they all use similar ingredients. As with ALMOST every recipe I make, I tweaked it to my liking and you can do the same. I’m not sure you can mess this one up.
Start by lining a baking sheet with parchment paper or a non-stick mat. Lightly spray or grease the parchment paper, you’ll thank me later 🙂
Take two sheets of rice paper wrappers and quickly run them both under running water, just enough to dampen them. Press the two sheets together and lay them out on the cutting board.
Use a long chef knife and cut them into strips. (I cut mine in half and then cut each half 3 times to make 8 strips total.)
Repeat with 2 more sheets.
Mix all of the ingredients together and baste each strip.
There is almost nothing worse to me than wasting food and this recipe is the perfect amount for 12-16 pieces. It is a thick mixture so you could add more evoo or maybe even a little water (I have not tried this) to thin it out but it works fine the way it is.
Turn each piece over and baste the other side.
Pop the tray in a 400* oven and bake for approximately 8 – 10 minutes. Keep your eye on them as I have noticed they will begin to darken quickly after 8 minutes. I like mine cooked for about 10 -11 minutes, but each oven is different so I suggest you watch them closely the first time.
You will be able to determine when you want to pull them out based on the color and crispiness you like. After they’ve cooled, have a taste. If they’re not as done as much as you’d like, just put them in the oven for another minute or two.
Looks like bacon to me!
Try it, I promise you:
1) It’s insanely easy.
2) You most likely already have all the ingredients.
3) It comes together super fast.
4) Although it doesn’t really taste like bacon, it
does have that crispy, salty, sweet taste we
all love about the real deal.
Although I have made this bacon multiple times, I have to admit that I’ve only used it one way.
Open faced BLT’s.
Yuu – uumm ……..
The Bacon Imposter.
Makes 12-16 Bacon Strips
Ingredients:
4 sheets of spring roll wrappers
1/2 t liquid smoke
1 T evoo
2 T nutritional yeast
3 T tamari
1 t garlic powder
1 t onion powder
1/4 t smoked or regular paprika
a few healthy grinds of black pepper
Directions:
Preheat oven to 400* Line a baking sheet with parchment paper and lightly grease.
Take 2 sheets of rice paper and quickly run them under running water, just enough to get both sides damp. Press the two sheets together and lay down on cutting board. Slice into strips. Arrange them on baking sheet. Mix all of the ingredients together in a 1 cup measuring cup. Use a small flexible basting brush to brush each piece w/mixture. Turn over and repeat process. Place the tray in the oven for 8-10 minutes, depending on how crispy you want them. Keep your eye on them, as they will start to burn if you let them cook too long.