In this article, I will show you how to make super crispy plant-based bacon!
Yes, it’s not bacon
Let’s address the “elephant in the room.” Yes, traditional bacon comes from pigs. By definition, plant-based bacon doesn’t exist in the conventional sense. We can all agree on that. I could have titled this article: how to make rice paper and carrot slices that are crispy and have a flavor reminiscent of bacon. But let’s be honest, that’s a bit lengthy and not very catchy.
Now that we’ve cleared that up, it’s important to note that the goal is to mimic the texture and flavor of bacon without any animal products. A few years back, Daniela provided a version of this, which I drew inspiration from for this recipe.
My focus has been on achieving a crispy texture while infusing it with flavors that hint at a slightly smoky meat taste.
How do we make it?
Let’s get to the point. To create this faux bacon, I used two main ingredients: rice paper and finely sliced carrots. The rice paper crisps up during cooking, while the carrot slice in the middle helps retain some moisture, preventing it from turning into a mere chip.
For flavor, I used smoked paprika, soy sauce, and nutritional yeast. The paprika lends a smoky flavor, the soy sauce brings in umami, and the nutritional yeast adds a taste that can remind one of cheese or meat, depending on how it’s used.
Then it all comes down to cooking. Patience is key. At first, the rice paper will soften and stick together, which might look like a disaster waiting to happen. But soon, they will firm up, become crispy, and will begin to lift away from the pan on their own, even on a stainless-steel skillet.
So, who’s ready to try this method that explains how to make super crispy plant-based bacon?
