Vegan and Gluten free Bacon | Plant based Bacon recipe (2024)

This is a fun post for two reasons! One, I’ve never tasted the real BACON! No, I haven’t. But I was so curious about what it would taste like!! Lol! And two, because I have really not styled or made any special efforts for the shoot of this post. Just madeVegan and Gluten free Bacon | Plant based Bacon recipe for the fun of it and I fell in love with the first bite of this crispy wonder! Zipped across to my tiny shooting space and clicked a few pictures for you guys and that’s it! 😉

I honestly don’t mind that I couldn’t or wouldn’t style these pictures before shooting! It was so fun to just have made these purely because I wanted to taste some of it! But I am glad I clicked the process steps because blogger instinct you know!! Vegan and Gluten free Bacon | Plant based Bacon recipe are now going to be a regular feature in my kitchen!

This picture here is from when they just came out of the oven an I let them cool down for just about 10 minutes before sliding them off the parchment paper.Vegan and Gluten free Bacon | Plant based Bacon recipe worked perfectly I guess because I’ve always read and heard that the real bacon tastes a bit salty and sweet at the same time, very crisp and are totally addictive! Well these plant based bacon strips turned out to be exactly the way I thought they would taste!

This is not my first attempt on these, I made a batch ofVegan and Gluten free Bacon | Plant based Bacon recipe a few months back, but I made a mess with the marination and I didn’t even taste any as the looked all wonky to me. So I had trashed it all away. well it was a very small batch so no worries. So this time around I followed another recipe on YouTube and tweaked it to suit our preferences.

I am really hooked to these and can munch on them all day. I am going to try them in a burger really soon and fulfil my lifelong dream of having a bacon stuffed burger!! LoL!! Anyways, making them is not at all difficult. In fact, they come together in minutes and stay crisp for up to 24 hours in an airtight container. That’s the max they lasted when I made them, I’ll try making a triple batch soon and see how fresh they stay when stored for a longer time.

Let us get on with recipe, it’s fairly easy but needs a wee bit of patience.

First, preheat the oven for 10 minutes @180’c. Line a baking tray with parchment paper. Avoid using baking paper which is not parchment as the cooked vegan bacon strips will stick on those.

Now, in a small bowl, mix together liquid smoke, oil, maple syrup, tamari, garlic powder, black pepper powder, salt and paprika. Give these a good mix and set it aside. (Skip the oil if you wish).

Take the rice paper sheets, I overlapped two sheets, because that is how we are going to use them for the bacon strips. Using a pair of sharp kitchen scissors, cut them as show in the picture below. Set them aside. Handle them with care so that don’t break into smaller pieces.

Next, use a basting brush dipped in water to moisten the strips well. Do not drown them in water but use enough water to get them soft and pliable. Do this for all the strips.

Next, you will repeat the same step as above for all the strips using the sauce we just made and stick two strips of identical shape and size together to make them a bit thicker like the authentic bacon.

Place it on the parchment lined baking tray.

Repeat the above step until you have used all the strips.

Bake these for 7-8 minutes @200’c. Please keep in mind every oven runs differently and you need to keep an eye on them.

Once they sizzle and crisp up, take them out of the oven and allow them to cool a bit before you slid them off the tray. They crisp up further as they cool down on the hot baking tray.

They are very crisp and sticking two strips of rice paper together ensures they have not too thin else they will just snap as they bake.You can even stick three identical strips together.

Once cool enough to handle, you can slid them off the tray and let them come to room temperature on a plate and later just store them in an airtight container for 24-48 hours.

Love,
Shreya

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Adapted from The Edgy Veg

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