Smoky Vegan Bacon!
We did this as a Facebook Live today with Rose from Peardrop London and it was revolutionary. I can’t tell you how good it tastes, Matt ate the whole tray as soon as he tried it! We’ve got loads of ideas for recipes using this, starting with Rose’s shredded sprout and cranberry salad with a cashew chestnut cream….
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 0
- 2 tablespoons of olive oil
- 2 tablespoons of nutritional yeast
- 2 tablespoons of tamari
- rice paper
- 1/2 teaspoon of garlic powder or finely chopped fresh garlic
- 1/2 teaspoon of maple syrup
- 1/4 teaspoon of smoked paprika
- 1/2 teaspoon of liquid smoke we got ours from amazon
- Carbohydrate 0 g
- Cholesterol 0 mg
- Fat 3.37499999714694 g
- Fiber 0 g
- Protein 0 g
- Saturated Fat 0.46601999960605 g
- Serving Size 1 1 recipe (3g)
- Sodium 0.0674999999429388 mg
- Sugar 0 g
- Trans Fat 0.0913949999227394 g
- Calories 30 calories
Pre-heat the oven to 200C Line several large baking trays with parchment paper Cut the rice paper into strips, about 2-3cm wide Mix the dressing ingredients together in a bowl Dip the rice paper strips into the marinade and cover, then place on the baking tray, ensuring each one has space to cook and crisp up Roast for 3-4 minutes, keep a close eye on them as they want to crisp but not burn. Remove and let sit for a couple of minutes, they’ll crisp further during that time.
