If you're on the hunt for the best vegan bacon recipe, look no further - this one's a game-changer! Made from simple ingredients like rice paper and a smoky, savory marinade, this plant-based bacon crisps up beautifully whether it's oven-baked or pan-fried. It’s the perfect addition to your breakfast plate, a BLT sandwich, or even crumbled over a salad for a salty, satisfying crunch!
What I love most about this vegan rice paper bacon is how quick and easy it is to make. With just a handful of pantry staples and a little prep, you can whip up strips of crispy, smoky goodness that mimic the texture and flavor of traditional bacon. The combination of tamari, smoked paprika, and liquid smoke in the marinade creates that signature umami-packed flavor that keeps you coming back for more.
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This recipe is not only incredibly versatile but also so much fun to make. Folding the rice paper into bacon-like strips and watching them transform into crispy perfection is oddly satisfying! Plus, you can customize the thickness and level of crispiness to suit your taste. Trust me, once you try this, you’ll never go back to store-bought alternatives!
❤️ What's Great About this Recipe
- 🌟 Best Vegan Bacon Recipe - Crispy, smoky, and packed with umami flavor! Perfect for breakfast, sandwiches, or as a savory snack.
- ⏱️ Quick & Easy - Ready in just minutes! Make it pan-fried or oven-baked.
- 🥓 Incredibly Versatile - Use it in BLTs, crumble it over salads, or serve it alongside pancakes for a hearty breakfast.
- 🥢 Simple Ingredients - Made with rice paper and a flavorful marinade using pantry staples like tamari, smoked paprika, and maple syrup.
- 🌱 Plant-Based & Delicious - A fantastic alternative for anyone looking for a meat-free bacon option without compromising on flavor.
🌱 Ingredients & Notes
Here is everything you need for this recipe:
- Rice Paper - The base for this vegan bacon! When it touches liquid, it becomes soft and stringy, making it perfect for mimicking the texture of traditional bacon. Look for round rice paper sheets at your local grocery store or Asian market.
- Oil for Frying - Use a neutral oil, like vegetable oil, to help crisp up the rice paper bacon. Essential for pan-frying, but you can skip it if you're baking.
- Tamari Soy Sauce - A gluten-free alternative to regular soy sauce. Adds a salty, umami flavor to the marinade.
- Smoked Paprika Powder - Brings a smoky depth to the marinade, giving the bacon its signature flavor.
- Garlic Powder - Adds a subtle savory kick to the marinade.
- Nutritional Yeast - Creates a rich, slightly cheesy flavor that enhances the overall marinade.
- Liquid Smoke - Key for that deep, smoky bacon flavor. Just a small amount makes a big difference!
- Ground Pepper - Adds a bit of spice and balances the flavors in the marinade.
- Maple Syrup or Agave - Provides a subtle sweetness to balance the smoky and salty elements. Either works perfectly, so use what you have on hand.
- Water (for soaking the rice paper) - Use tap water to soften the rice paper before folding. This step is essential for achieving the right texture.
Scroll to the recipe card at the bottom of the post for detailed quantities and measurements.
🔪 Equipment
Here is all the equipment you need to make this recipe:
- Medium-Sized Bowl - Use this to mix the marinade ingredients together.
- Whisk - Needed to mix the marinade properly for even flavor.
- Baking Tray & Silicone Mat or Non-Stick Baking Paper - Use a non-stick tray or line it with parchment paper to avoid sticking.
- Alternatively: Non-Stick Frying Pan
🧑🍳 How to Make Vegan Bacon (Step-by-Step)
Step 1: Prepare the Marinade
Mix tamari, smoked paprika, garlic powder, nutritional yeast, liquid smoke, pepper, and maple syrup in a bowl.
Step 2: Soften the Rice Paper
Wet rice paper under running water until soft. Let excess water drip off and rest on a cutting board.
Step 3: Fold the Rice Paper
Fold the softened rice paper into strips, creating a thicker, layered texture.
Step 4: Coat with Marinade
Dip the folded rice paper strips into the marinade, ensuring they are evenly coated. Let excess marinade drip off.
Step 5: Cook the Vegan Bacon
Fry in a greased pan for 2-3 minutes per side until crispy, or bake at 180°C for 8 minutes, flipping halfway.
Step 6: Serve
Enjoy your crispy vegan rice paper bacon as a side or in a sandwich!
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🍽️ Serving
Best serve your vegan rice paper bacon fresh and crispy! It's perfect as a side with breakfast, in sandwiches, or crumbled on top of salads. This is the best vegan bacon recipe to make any meal special!
💡 Expert Tips & Tricks
Follow these tips to make the best vegan rice paper bacon:
- The Best Rice Paper: Opt for thin, round rice paper sheets for the best texture. Thicker rice paper can result in a chewier texture, while thinner sheets crisp up beautifully.
- Soften Rice Paper Correctly: Fully wet the rice paper under running water, but avoid over-soaking. Let it rest for about a minute to soften before folding. Over-soaking can make the rice paper too sticky and difficult to handle.
- Use Liquid Smoke Sparingly: Liquid smoke is essential for that classic smoky flavor, but a little goes a long way! Too much can be overpowering.
- Layer Rice Paper for Texture: For thicker, meatier vegan bacon, fold the rice paper into multiple layers. This creates a satisfying bite and mimics the texture of traditional bacon.
- Don’t Overcrowd the Pan: If pan-frying, cook the strips in small batches to prevent them from sticking together. Overcrowding reduces crispiness and makes flipping tricky.
- Monitor Cooking Time Closely: Vegan bacon cooks quickly, so keep an eye on it to avoid burning. Pan-fried strips crisp up in just 2-3 minutes per side, while oven-baked strips need flipping halfway through the baking time.
- Customize Crispiness: For softer vegan bacon, reduce cooking time slightly. If you prefer extra crispy strips, cook them a little longer, but be careful not to burn the edges.
- Serve Immediately: Vegan bacon is best enjoyed fresh out of the pan or oven when it’s at its crispiest.
Did you make this recipe? If so, will you do me a huge favor and leave a review and rating & let me know how you liked this recipe? THANK YOU! ❤️
🔜 Related Recipes
Love this vegan bacon? Try my Vegan Scrambled Egg and Vegan Egg McMuffin recipes too - they're the perfect breakfast buddies!
📖 Recipe Card
Vegan Rice Paper Bacon
Equipment
- 2 bowls
- 1 lined baking tray plus parchment paper
Ingredients
- 8 rice paper sheets
- 2 tablespoon olive oil
For the marinade:
- 3 tablespoon tamari soy sauce
- ½ teaspoon smoked paprika powder
- ½ teaspoon garlic powder
- 2 tablespoon nutritional yeast
- ½ teaspoon liquid smoke
- ½ teaspoon ground pepper
- 1 tablespoon maple syrup or agave nectar
In addition:
- bowl of clear water or running tap
Instructions
- Pre-heat a little oil in a frying pan or pre-heat your oven to 180C.
- Whisk up all ingredients for the marinade in a medium size bowl.
- Take a rice paper and hold it under the running tap water to wet it entirely. Let any excess water drip off and place the paper down. Let it rest flat for 1 minute, then fold up the rice paper into a 'bacon' strip.
- Gently coat the strip of facon with the marinade, allow any excess to drip off, then place your facon into the frying pan or onto a greased baking tray. In the pan, let it cook for 2-3 minutes on a medium heat, or until the edges begin to crisp up, then flip the vegan bacon in the pan. If you're oven baking your facon, then flip it after 8 minutes and cook it for a further 4 minutes on the other side.
- Repeat with the rest of your rice papers, but make sure not to overcrowd your pan.
Video
Notes
- The marinade should be enough for 8 regular size rice papers, but please adjust the amount of ingredients in case you want to make more!
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Christine
I tried it in the frying pan, I've only ever found baked recipes for rice paper bacon. This was a game changer.......so good.....crispy outside and chewy soft inside. Will defo make this again. Thanks for this version of the recipe.
romylondonuk
Hi Christine, thanks so much for the lovely comment! So glad to hear you enjoyed it 🙂 It's definitely delicious pan-fried too - the edges go nice and crispy! It's great in the air fryer too, though I've also burned my edges in there before, when I forgot to check on it 😀