The Edgy Veg

Vegan bacon Recipe: Make Vegan Bacon Using Rice Paper

Vegan bacon Recipe: Make Vegan Bacon Using Rice Paper

Bacon is one of the most sought after foods in the entire world. Although not the healthiest food you could be eating, it certainly is one of the most delicious. People all over the world and all over the Internet have fetishized bacon almost to the point of exhaustion. I mean honestly if I hear one more person scream BACON at me in the comment section, or watch one more poor innocent meal get wrapped in bacon and deep-fried, I am going to burn my laptop and disconnect—just kidding, I wouldn’t last 15 mins without Snapchat or Pinterest. But alas, this trend does not seem to be going away, and so I must embrace it the best way I know how—Veganizing it.

Growing up, I didn’t eat much bacon as my mother was a Seventh Day Adventist vegetarian and the Bible described it as an unclean food. But being a child of divorced parents, my dad would serve it with breakfast, and on a handful of occasions I tried it—but it never made it into my regular eating patterns. Growing up in the country by a vegetarian meant that we were often exposed to farm animals, and so eating meat just didn’t appeal to me. I think much of this had to do with this animal exposure but also my mothers strict views on diet and eating, She described pork, bacon, ham to us as animals, instead of food; so it wasn’t just a plate of bacon—it was a plate of dead pig. When it came to food, and slaughter, my mother was always very honest about where it came from, and made sure that we were always thankful. To many people this may seem like an odd way of parenting, but in hindsight, this type of honest parenting is what made me compassionate towards animals, seeing them as equals with intelligence, and drove me to eventually become a vegan in my adult life.

For Vegans, the bacon alternatives are limited, and fail to live up to the standards that bacon lovers have come to expect. And let’s face it, most of us did not become vegan because we didn’t love the taste and smell of bacon, we became vegan because pigs are individuals that deserve love off the plate as well. Neuroscientists have studied and found that pigs share a number of cognitive capacities with other highly intelligent species such as dogs, chimpanzees, elephants, dolphins, and even humans. They are often compared to having the intelligence similar to that of a 3-year-old human child. So if you wouldn’t eat your dog or your toddler, you shouldn’t be eating a cute fuzzy piggy.

Vegan Recipe: Make Vegan Bacon Using Rice PaperAs a society we have desensitized ourselves to what meat is and where it came from. And since we are a culture that very much identifies with food, and bacon as it’s own food group—I made it my mission to be able to look every “I would be vegan – but bacon” bacon-loving wannabe vegan in the eye with a piece of bacon and say, “Now you too can become vegan…” What is this magical bacon alternative I speak of? Making vegan bacon out of rice paper and a bacon marinade. Yup, rice paper, that stuff vegan up until now have been using to make salad wraps with. Blech.

This bacon gets it’s favor from a marinade made with tamari, olive oil, nutritional yeast, garlic powder, liquid smoke, MSG or mushrooms seasoning, and maple syrup. These ingredients together provide you with umami, smoky, salty and slightly sweet flavor very similar to bacon. This recipes does take a round or two of practice as the rice paper can be hard to work with, but trust me when I say; it is the BEST alternative to bacon I have tried yet! I didn’t come up with this concept, but here is my version.

Try it wrapped around king oyster mushrooms, as an alternative to bacon wrapped scallops, or wrap it around a veggie dog and grill it, Bacon wrapped dates as a chic, sweet and salty hor d’oeuvres anyone? Anything you could normally wrap bacon around you can definitely wrap this vegan bacon around, you could even have bacon on your veggie burgers, in sandwiches or crumbled on top of your salad. Don’t be afraid to get creative. While it is impossible to truly duplicate the flavor of actual bacon I think this is as close as you’re gunna get!

What are you waiting for? Get out that bowl, whisk, and rice paper and get cooking!

Vegan bacon Recipe: Make Vegan Bacon Using Rice Paper

4.9 from 100 reviews
Vegan Bacon: How To Make Vegan Bacon Using Rice Paper
Prep time
Cook time
Total time
This is by far the best vegan bacon out there. I have tried many different types and this is by far the crispiest, meatiest vegan bacon out there.
Recipe type: Vegan
Cuisine: Vegan
Serves: roughly 30 pieces
  1. Preheat the oven to 400F.
  2. Prepare 2 baking sheets with sheets of parchment paper.
  3. In a bowl, whisk together all the ingredients except the rice paper. This will become your marinade. Transfer it to a lipped plate or casserole dish wide enough for the rice paper.
  4. Place one sheet of rice paper on to the marinade, and flip. Make sure its coated and starting to soften slightly.
  5. Place onto a cutting board. Dip a second sheet of rice paper, and place on top of the first.
  6. Now using a pizza cutter, cut rice paper into thicken bacon-like strips.
  7. Repeat technique with remaining rice paper until the baking sheet is filled, whisking the marinade every so often to prevent separation.
  8. Bake for about 7 to 8 minutes, until crisp.
  9. The strips burn easily, so keep an eye on the baking sheet and remove from sheet right away.
  10. You can store leftover rice paper bacon in an airtight container at room temperature for up to 3 days, or in the fridge for a few weeks.
If you like softer, chewier bacon follow these preparation instructions instead.

1. Cut the recipe paper sheets into strips as instructed above.
2. Place sheets into the bowl of water until soft, remove from water and carefully lay one on top of each other on a cutting board. Removing excess water with fingers and allowing to dry for 2 minutes or until they have fused together.
3. Dip this strip directly into the marinade, and remove excess with fingers, and place on the baking sheet.
4. Bake as directed above.

Vegan bacon Recipe: Make Vegan Bacon Using Rice Paper

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  • Can I ask, what does the nutritional yeast do in the recipe? Can it be left out, without making a difference to the recipe? I live in a country where we can’t get nutritional yeast.

  • shirley says:

    If you made more, how would you store it?

    • EdgyVeg says:

      I’m not sure it would store well after it’s been made. You might want to try to assemble it and then store it to be cooked when you’re ready to eat it.

  • Have been using a similar recipe for a couple of years. Saw this one and as it seemed to be somewhat easier I thought I’d give it a try. The only thing I don’t use was the msg or the mushroom seasoning.
    I’m soooooooooo glad I decided to give your technique a try! It was way easier and quicker than how I’ve been making it. More importantly it’s also DELICIOUS!!!! Yum yum yum, in fact I’m off to make a double portion of it right now!

  • not enough liquids, i think. i added a bit of water and bbq sauce to stretch it further – not sure it’s vegan, i am vegetarian myself.
    i baked my strips for little over 10 minutes because i wanted them really cripsy.
    very delicious, thank you so much for this lovely recipe!

    • Hi there, , If you make it again, try soaking your rice paper in boiling water first. That might help!

  • Definitely not enough liquid in the marinade for more than 4-5 pieces of rice paper. Very good recipe otherwise

    • Hi Jessica, If you make it again, try soaking your rice paper in boiling water first. That might help!

  • Hi, this recipe looks amazing, but I cannot eat mushrooms or msg. Will the marinade still be ok without it? Or is there something I can sub in?

  • Margaret says:

    Have tried this and agree it the best “bacon” recipe. And agree it burns quickly if not watched. It’s simply delicious and worth the effort. It is a very happy food that allows us BLT’s on a plant diet. Thank you dear :).

  • Brenda Washburn says:

    Oh this is the best thing I have put in my mouth in months. After being a carnivore 65 years. My doctor said vegan or I may get cancer again, caught early, stage zero. So vegan since January.
    This is it, wow, and my husband has also gone vegan, he loves it too. This recipe has got me hooked. Thank you Thank you from my little vegan heart.

  • Tasenka Kushner says:

    Delicious! Favorite Bacun. I also have cooked it in a frying pan on medium heat which works well (though oven method faster for bigger batches). This marinade is bomb- use it for all your plant-based bacuny dreams (I highly suggest mixing a bit of the marinade into mayo then slathering that on your BLT with this rice paper Bacun). ++recommend!

  • Kirk Desmarais says:

    Sounds great . I will give it a try and let you know how all likes it.

  • Quince says:

    How can it be soy free when Tamari is made from soy?

  • tastes great but needs a LOT more liquid than the recipe called for. I added twice as much oil and tamari, and then an additional cup of water.

    • How are you the only one who posted about the lack of liquid?! I’m over here wondering what the hell I did wrong. I had enough marinade for 4 pieces of rice paper. Following your recommendations next time. Thank you for posting ❤️

  • Heading to my first vegan Thanksgiving potluck. Have you ever tried adding this to green beans+their juices? Wondering how the texture would hold up when adding to steam or liquid. Thank you in advance for any insight or maybe an alternative recipe.

    • hmmm I don’t think it will be the best idea to add it as an ingredient to your meals, I would say best as a topper to add that extra crunch.
      You can also try my vegan bacon bit recipe! It might hold up better.

  • Fabulous recipe! Modify the seasoning a little bit and it turns into “chicken skins”! Do the exact method above, but soak the sheets in water for 20 seconds (until they are more goo-ey), and add these to the marinade: “Simply Organic Turkey Rub” and “McCormick Grill Mates Smokehouse Maple Seasoning” (both on Amazon). YUM!

  • amazing! You are so thoughtful to feed your vegetarian friends!

  • I’ve been making this with chickpea flour tortillas. Very easy! Just cut the tortillas into strips with a knife and dredge in the seasoning.
    It crisps up in the oven really nicely and it’s great in sandwiches!
    The seasoning is spot-on!!

  • Hey love this! Just a tip. If you add a pinch of xanthum gum to the maranade it won’t seperate:)

  • Hi,

    I’m going camping in a week or so and REALLY want to make a killer vegan breakfast with this bacon.

    Instead of baking, could I fry it? Would that work or would the rice paper puff up?

    I guess alternatively I could bake ahead of time and take it in a tuppaware, but then it wouldn’t be warm…

    What would you suggest?
    Thanks 🙂

    • EdgyVeg says:

      hmm the rice paper will definitely puff up because of the high heat… I think the best thing to do is cook ahead of time and warm it up by cooking it with your breakfast in really low heat. Let me know how it goes!

  • Easy-Peesy Recipe. Just yummy

  • Carol says:

    I’m very confused. This recipe says to put the rice paper whole in the pan to coat it. The youtube video I watched said to cut the rice paper in strips first then coat them with water using a brush. Which is the correct method? Also, how do you “cut” the rice paper without it cracking into pieces?

    I made the marinade, and it seems very thick. Is it supposed to be that way? Yours looked much thinner in the video.


  • MaryEllen Suvie says:

    This is the easiest and the best vegan bacon recipe I have ever made.
    Not only that but this stuff is delicious!
    I’m getting ready now to make my 3rd batch in a week and a half.
    I’m not ashamed to say that I’m addicted to this stuff.
    BLT’s..salad topping..the list goes on.
    I made vegan cream cheese this morning so that I can enjoy that along with the bacon on a bagel.
    It’s one of my favorite indulgences.
    Thank you for this’s a game changer✌🏼💚

    • EdgyVeg says:

      That is absolutely incredible! Thank you so much for sharing! Please tag me on your next batch on your social media!

  • Mariella says:

    The recipe and comments sound amazing, can’t wait to try this! Just wondering – if you wrap something in the bacon (like bacon-wrapped asparagus) do you wrap first then bake? Or are they still flexible enough to wrap after baking?

  • Whack says:

    Christine, thanks for this… I’m trying to sort out which mushroom powder to use… any ideas / recomendataions… I don’t seem to do well with MSG..

    Thanks in Advance


  • All right. I gave this a try, following the recipe exactly, and the marinade came out sludgy, like thin peanut butter, not very liquidy. It sort of smeared on the rice paper in a thick coat. What did I do wrong? Maybe a dip in warm water will help keep so much of the marinade from sticking. Also, it did burn, so despite others saying theirs barely dried out after the cooking time, keep a sharp eye out for your oven’s heat variations. I really loved bacon, so I’m hoping for a solution that will make what I did better. FYI, I found square rice pepper, so I had no weird curved ends. Thanks!

    • EdgyVeg says:

      add a little water to thin out the marinade. and watch closely to make sure they don’t burn

  • This sounds amazing! Could you please share what is this “mushroom seasoning” that you use in the recipe? I don’t eat MSG, but I’ve never heard of mushroom seasoning. If you could share the brand, that would be nice. This way I know I’m using what you used to make the “bacon”. I’m not a good cook, so I like to follow recipes exactly, using the same brands of ingredients that the author of the recipe uses. Thanks…Carol

  • Okay! So.. I made these today, wonderful. I tried four ways. Not running them through water on the first batch, the marinade doesn’t adhere and they come apart. The second batch I wet both, and those came out much better, but I definitely still had separation issues. The third and fourth batches I ran ONE through the water, and just marinated the second one without wetting it, stuck them together and cooked. One I cooked with the one I wet on top, the other with the one I wet on bottom. The one with the moistened paper on *top* is the clear winner (at least in my oven) they stick together perfectly and doesn’t come apart, I think because the moistened one sogs up, and when you just marinate the second and stick them together and flip them to the wet one in top, it gives moisture to the other but uses the other’s starchiness to stick to it, idk. Maybe that’s Bro Science. I also found if you cook them a minute or two less than desired crispiness and take them out and flip them, it’s absolutely perfect. Pigs are as smart as my toddler daughter and I wouldn’t eat Margot Bacon, so this scratched my itch and made me serenely happy… I also think I’m going to use this marinade on crispy panko fried tofu, love love love it. One of only two vegan recipes I made that was BETTER than I even hoped (Google smokey lentil chickpea soup, you won’t be disappointed). It exceeds expectations and that’s so rare. Sorry for the novel, but I’m so excited that I put forth so MUCH effort and I have something I can’t wait to eat throughout the week, instead of having to suffer through. 🥰🥰

  • Lol, I love how you say in the video “this guy” about the rice paper, I do that too, and thought I was weird for it. I also have a habit of threateningly pointing at things that look like they might fall. Thank you for the leg work, new to the vegan thing (less than a week), but have experience as a vegetarian (from years ago, lapsed a while ago), I didn’t realize how far things had come, and hate that I could have made this transition years ago, my daughter having an anaphylactic milk and milder egg allergy is what gave me the push 2.5 years ago to go dairy free and egg free, and then I realized duh, I never had an issue with mock meats, you can probably DIY now. Anyway. You have great personality, buying rice paper now, as mushroom bacon has a good taste, but never ever crisps unless it’s burnt. I just watched the video, so if you answered this question already in the blog post (which I’m about to read) disregard this, but could you slightly undercook it for storing so you can fry it later without over cooking? Or really im just wondering how would you reheat it? BLTs were my jam.

  • Celeste says:

    NO MSG!!! It’s TRULY BAD !!!!

  • Sean Rule says:

    First off: THANK YOU FOR THIS! ♥️ My mostly-vegetarian family adores it. What a treat! #umamiAF

    Just wanted to offer up some of the changes I made/things I noticed. None of the following, however, are to imply this recipe is *anything less than AWESOME!

    1) since my wife’s skin doesn’t do well with garlic, I left that out, with no real flavor loss.

    2) I also skipped the MSG (I felt the tamari was salty enough). Left the pepper off, too, as the smoke was pretty “peppery” already!

    3) I doubled up on the maple syrup. 🤘🇨🇦🤘

    4) cooking time was *very different for me: after only 7-8 minutes, the rice paper was only “less moist”, but nowhere near crispy. So, I do 8 minutes blocks: 8 minutes one side, flip over, then 8 more. Some stubborn pieces need almost 20 minutes!

    5) smaller pieces crisp up a bit faster than larger ones.

    6) how the heck does your marinade cover 8-10 rice paper pieces? With a *double recipe, I only get 6. 🙂 Maybe the paper I use is larger.

    7) non-smoked paprika seems OK, too!


    Holy hell!


    thank you so much! ♥️🙂♥️🙂♥️

  • So, I’m really hoping someone is able to see this soon, as I’m wanting to make this tonight. lol If you were to put this on a pizza, would you still cook it beforehand and then put it on the pizza, or would you just put it on the pizza and let it cook there? I’m just worried that it would burn? Would the softer version probably be the better one to use for this if you were to cook it and then put it on? Thank you for any and all input!!

  • I did it. Family voted it down. I ate the whole thing before I remembered to take a picture.
    Really good recipe and excellent directions. Thank you very much. Next time I will have blt

  • Hi There,
    Has anyone tried to freeze the bacon? Like on a vegan bagel sandwich and then reheat?

  • Hi I just made this bacon for my granddaughter who decided to go vegetarian when she was 12. We all have absolutely loved jalapeño poppers wrapped in bacon. We also love kielbasa wrapped in bacon stuffed in the middle with cheese filling. So, I wanted to try to make my sweet baby some of these things all vegetarian. I have to say this turned out magnificent. The bacon is delicious and crunchy. I just made it today and can’t wait to take it to her.
    Thank you for a fantastic recipe! Others I tried were failures.

  • Hello

    For the rice paper vegan bacon can MSG / mushroom seasoning be optional??? Or does this effect the flavour??!

    • It’s optional, you’ll get a richer flavour if you include it but you can absolutely leave it out if you don’t have access

  • Can this be air fried????

  • BACON!!! BACON!!!! & more BACON!

  • Michelle says:

    Can this be made without oil?

  • Shirley Esau says:

    Looks good..I’ll try about vegan sausages.

  • Victoria Faubert says:

    Why do you add MAG can it not be left out?

  • Nakita Martin says:

    Was good! I halved the recipe since I was just making it for me. I made a breakfast sandwich, used 1/2 an avacado for my green and as a spread. I didn’t have lettuce. It was nice and crispy after I let it sit for a few minutes after taking it out the oven. Does it taste just like bacon no, and I’m a bacon lover, however, it’s a good alternative. I’m slowly transitioning my eating lifestyle into a healthier, fulfilling one and I would make this again.

  • It all burned, followed the recipe strictly, I don’t get it 🙁

    • I wrote in the recipe to keep a careful eye on these, they are thin so they can burn easily. Everyones oven is different

  • I use sesame oil instead of olive and add a teaspoon of white miso to the mix. 🙂 I’ve been using the sauce on gardein scallopini then breading them in ritz crackers for chick’n fried chick’n. Amazing

  • Sorry if this has been asked/tested/answered already, but has anyone tried slightly wetting two sheets, stacking them, and then using scissors or a pizza cutter? It seems easier than trying to stack two strips? I plan on trying this recipe for the first time this weekend, wish me luck!

    • I wet the sheets and put 2 together and cut them at same time. Worked like a charm. I brushed all the extra marinade on before sticking it in the oven.

    • Yes! These days I put the rice paper right into the marinade and then stack and cut with a pizza cutter. a reader suggested this technique! The recipe was actually updated a couple of years ago to reflect this “new” and faster technique.

  • Dr Deb says:

    Another thing to try is using square rice wrappers.

  • I love this recipe. I LOVED bacon and I like vegan bacon. It’s okay but I always feel like there are so many ingredients and its kind of weird. This is so easy and simple and I feel a lot better eating it. It’s so fun to make with my kids and its such a perfect texture. Love love love

  • I haven’t tried these yet because I am concerned about the calories of the rice paper….one sheet is 238 calories?? And some people are talking about eating the whole batch? I am 75 and don’t get a lot of calories, so I am careful how much I eat now. If these taste too good, I may fall off the wagon!!!

    • Actually, there are *34* calories per sheet (238 is for 7 sheets). I would think there are more calories from the oil and maple syrup…? Regardless, this is way better for you than pig bacon, both in saturated fats and chemicals used in processing. Keep in mind: 1 slice of bacon is abt 40 cal, but a sheet a rice paper gives 4 or 5 slices!

  • Claire says:

    I was so skeptical that this would be as nice as the hype around it, but I decided to try it out anyway as we were sick of spending so much money on bacon alternatives. I added just a little extra maple syrup and a little less soy and let me tell you, it is SO worth it. My partner ate half the batch as it was coming out of the oven. This is definitely going to be added to our recipes because I cannot get enough of it.
    We tried 1 up to 3 ply and we like all of them for a difference in texture. Adding it to pizza for dinner tonight and I cannot wait. Plus It took me an hour to make about a hundred pieces of bacon.


  • There’s a reason why there’s so many solid reviews because this is the best rice paper bacon I’ve made thus far

  • By far the best vegan bacon I’ve tried

    • Mine turned out wet, yet almost burned… Not sure what I did wrong here.
      A bit of a disappointment. But I am willing to give it another try. (If I know what went wrong here)

      • EdgyVeg says:

        You really need to watch them while they bake. They go from perfect to burnt very quickly and everyone’s oven is different

      • If it’s too wet, it won’t crisp up. I used the convection bake setting the second time and that seemed to work better.

  • LOVE, best vegan bacon hands down!

  • Jennifer L says:

    The only downside of this recipe is trying to muster up the self-control to not eat the entire thing. Delicious, a new staple in my kitchen for sure!

    • This is an AMAZING vegan bacon recipe!! It doesn’t taste quite like real bacon, but it is a great alternative. Salty, smokey, lightly sweet, crispy and savory. I thought the 4 tbsp of nutritional yeast was a little excessive and I was right. It tastes reminiscent of cheeze-it crackers (which isn’t a bad thing but I’d prefer my bacon less cheesy tasting.) I also had to bake them for 10 mins instead of 7-8 to get that perfect texture. I highly recommend giving this recipe a try!!

  • This recipe is well worth the amount of clout it has. Absolute staple. The nutritional yeast really helps with texture, I wouldn’t skip it

  • Next level vegan bacon. Here at Young Vegans we love it!

  • Sherri Neil says:

    While this was an amazing recipe.,I was totally thrilled , I was wondering if you could you use less oil. I’ve been cutting oil out of my diet and now I’m a little sensitive to it.

    • You can definitely try with less oil, but the texture may not be exactly the same.

    • Matthieu says:

      I don’t even want to admit how many times i’ve made this since finding your recipe <3

  • These came out SO good!! I had extra marinade so I marinated it in some tempeh as well…love!

  • Loved this recipe and am so glad I tried it out! I’ve seen rice paper bacon trending on Instagram throughout the COVID-19 pandemic, and gave The Edgy Veg’s a try one gloomy Saturday morning. Very easy to do (I was intimidated at first, worrying about the rice paper becoming too brittle and flimsy, but the steps outlined are easy to follow, and once I got started, the fear evaporated). While I’m not a vegetarian or a vegan, having alternative options at the ready and learning new creative recipes are really valuable to me – and I think the rice paper bacon recipe will become a staple in our home! Initially, I had some pieces on avocado toast, and finished the leftovers on a spinach salad with brown rice, pumpkin seeds and dried cranberries. I kept the leftover “bacon” in the fridge overnight, in an air-tight container, and they got extra crispy – always a bonus. 10/10 would recommend trying this out! Good to add something new to your rotation! 🙂

  • I’ve made this recipe a few times now, and it always turns out great.
    If you’re prone to forgetting that things are in the oven 🙋🏾‍♀️, don’t walk away because it can burn easily.
    However, it’s a super simple recipe using ingredients that, for the most part, are found in every vegan pantry.
    It acts as a great accompaniment to lots of other foods. I’ve eaten this rice paper bacon with tofu scramble, grits, waffles, pancakes, and biscuits. I’m sure I’ll have it in a non-breakfast preparation at some point 😆.

    10/10 recommend!

  • I can’t believe I waited this long to make this! Hands down the best faux bacon I have ever had.

    • Sarah Dawkins says:

      It is nuts how quickly this came together and how flavorful it was. I had all ingredients on hand, nothing fancy or too specialized other than the rice papers, but every vegan should have that in the pantry to use up leftover vegetables anyway!
      All three of my kids willingly tried it and went back for more, will make again! Used the small bit of leftover marinade for seasoning tofu cubes, they were delicious too.

  • This was good and I will tinker with it more, but it was too salty. I would cut the tamari/soy sauce down to 4 tablespoons. I also had some trouble with the texture. About half of my strips were perfectly crisp, a few were limp and chewy, and one or two tasted burnt. I’m not sure how to solve this — maybe rotating the pan halfway through or trying to dip the rice paper in water for a more uniform amount of time?

  • Hi, I found this amazing recipe through a Pintrest search. Why is there no ability to pin a link to your magic recipe?

  • Nicole Peters says:

    Can I substitute wonton wrappers instead of rice paper? Or can I freeze the rice paper?

    • EdgyVeg says:

      I haven’t tried with wonton wrappers but let me know if you try it out! I wouldn’t freeze the final product but you can prepare the liquid marinade in advance and freeze in a container so you can defrost and use later

  • Samuelle Menard says:

    Best vegan bacon EVER!

  • I do not know about the rice paper? What is it? Where do I buy it?
    Is it available in food coops? Grocery store?

    Thanks for your help

    • I can usually find it in my nearby big grocery store but it’s definitely available in Asian markets!

      • walmart carries a couple of brands.. really cheap =) .. i bought some yesterday !! after watching your video EdgyVeg !!! cant wait to make this .. thank you so much for the recipe =)

  • I love this recipe! I had my family, who love eating meat, try it and they said it’s almost identical to the real thing. Definitely using this in sandwiches and my salad toppings.

  • Natasha says:

    This recipe has been on my “wish list” since becoming a vegan 9 months ago. Finally got around to making some today & I’m super impressed! Working with rice paper is def a learning curve but figured out my groove quickly. I only had coconut aminos so lacking a bit of salt but next time I know exactly what to do. My oven runs hot so need to play around with temp – but but this was delicious. This will become a staple!

  • Joanne says:

    Hi thanks for the great recipe can’t wait to try. Lovely to see all the great reviews. I would like to store “bacon bits” for use on ceaser salad, fried rice, baked potatoes & other veg like green beans. How and for how long could they be stored. Fridge or cupboard? Many thanks.

    • EdgyVeg says:

      I typically keep my ricepaper bacon leftovers in an air tight container or sealable bag with a papertowel. This keeps them crispy for about 4-5 days

  • These are actually sooo addictive! Was scared to make these after making some failed carrot bacon, but it was so easy and good. Whole family loved them. I replaced the liq smoke with BBQ sauce, and baked at 375 instead of 400 bc my oven gets really hot (7-8 min is still perfect). The recipe gave me just enough marinade to make 2 trays (4 sheets per tray, so 2 double-layered circles).

  • love this stuff so much! i use bbq sauce instead of liquid smoke and it turns out great, ive been using it on a lot of sandwiches and have started makin dessert recipes with it such as maple bacon donuts!! so addicted, great recipe 🙂

  • Dave H says:

    I followed this recipe yesterday (I used low sodium soy sauce instead of tamari & used brewers’ yeast) and had a couple of issues. The video shows that the marinade is more liquid–mine was a paste. Despite that, we loved the initial bite but on the backend of the same bite, it was extremely bitter. So, clearly I did something wrong. My wife is vegetarian and I’m trying to find a good substitute for bacon. I think this has great potential except for that terrible bitterness. Would the brewers yeast be the culprit? I want to try this again, but….

    • EdgyVeg says:

      I would definitely skip the brewers yeast when you try this recipe again. This recipe calls for nutritional yeast which gives it an umami flavour but if you do not have it then just skip the nutritional yeast

    • Mardi Kightlinger says:

      Dave, you went wrong by thinking it said brewer’s yeast. It is actually nutritional yeast (also called nooch). Nooch is entirely different and tastes cheesy. (Delish on popcorn) Then, there is no big hard and fast about how much of everything to use. I add extra water so it is soupy.

      This is the best vegan bacon I have made so far (and I have made lots of kinds). This lady is making hers “pretty” so she cuts the rice paper into strips, but I don’t care so much about pretty. Also, she makes hers in the oven which is better health wise than how I do it. I fry mine in a skillet that has a thin layer of oil in the bottom on medium-high heat. Even though I drain it good and it doesn’t come out oily, you are better off doing it in the oven like she recommends. You can do full sheets in the oven because it will be crispy and you can break it into pieces unless you want pretty because you have guests coming.

      Rice paper is hard and brittle so if you are going to use it, you need to soften it momentarily in the marinade. I make the marinade and I make extra because you can keep what doesn’t get used. I put it in a different large flat skillet so I can put a full sheet of rice paper in it. I soak it on each side for 15 seconds or so and then with a pair of tongs, I lift it out, let it drain off for a few moments and then just ease it down into the hot oil. It will soften instantly in the hot oil and I just make a back and forth motion to fold it into layers on itself. It doesn’t spatter. Then I start the next wrapper soaking in the marinade.

      Turning the “bacon” several times so it doesn’t burn while it crisps is pretty quick and I start the second piece before the first one is even done. For just one person, two pieces is plenty and it makes a crispy, tasty BLT. I also use vegan mayo and a vegan bread of course.

    • June Savage says:

      Yes, brewers yeast is not at all the same as nutritional yeast. I’m quite sure that is what made it bitter. Try without and see.

    • Brewers yeast is different that nutritional yeast. So that is would explain terrible bitterness.

  • Emmalee says:

    Just made this recipe and am genuinely impressed. The only thing I changed was using three ply rice paper strips instead of two ply. This resulted in a much more satisfying texture, in my opinion. With the three ply I got both the intense outer crunch and an inner chewiness. The flavoring is so well balanced and delicious, well done! Luckily I made a double batch because my husband and I couldn’t stop snacking on them as soon as they came out of the oven!

  • Andrea E says:

    Pretty psyched to finally try this (we usually make tofu bacon), and were excited at how it looked too. But there was very little flavor; if I made it again, I’d flat out soften the rice paper in the marinade. I don’t get why people are talking about breakage. Once it’s softened, it can’t break. Also don’t get why you’d use scissors, it’s a breeze to make the strips with a pizza cutter. They came out super crispy, but minimally tasty on our BLTs. But the weirdest thing was that my husband and I both said the same thing after eating it: it had uncomfortably packed into our teeth after chewing. I know it sounds weird. No one else had this happen?

  • This was straight up amazing. Tasted just like how I remember!

  • Phoebe K. says:

    I was immensely skeptical prior to making this however, having all the ingredients on hand, I decided to give it a try. I admit that I was wrong to doubt. This stuff is fantastic. I am not sure how much it tastes like bacon per se but, it is delicious and I could likely eat it every day. Absolutely spot on recipe – I used spring roll wrappers (NOT egg roll wrappers) and it came out splendid every time. Well done. Thank you!

  • Wow – really good. I found if I cook on the parchment paper without a cookie sheet under – the bacon comes out crispy quicker.

  • SO FREAKING GOOD! I cut the rice paper strips, doubled them, then soaked them in water and then soaked them in the sauce before placing them on the parchment paper. my mom and my boyfriend really loved the taste and wanted more and more lol

  • This was fantastic! Extremely crispy, with a great smoky flavor. The only problem is I didn’t make enough!

  • Amazing!!!
    The cutting of the rice paper was quite frustrating……I decided to try my pizza cutter and it worked like a dream.

  • We love this recipe 💚👍. I used avocado oil and smoked paprika instead but was awesome! Crunchy and flavourful 😊🌱. A must try!

  • Jennifer Thomas says:

    Can this be frozen

    • I’ve never tried freezing it, it stays crispy up to a few days so I just make it as I need it or the day before if I am in a rush

  • This recipe is great!! Instead of turning on my oven cause it takes awhile to heat I used an indoor smokeless grill instead and the bacon turn out crispy with nice lines on it from the grilling.

  • Literally just made this, so simple an engineer can do this! Tasty and crunchy AND easy. What is not to love about this? I found some of the square rice paper too and will use that next. Love the frying tip Samadhi posted, that’s on the list now too. I did 8 sheets round, yielded about 20 pieced for me, there were a couple of errors on my part (learning curve sacrifice). Thanks for this one and I’m off to have rice paper bacon now. Confidence growing that I, too, can do this WPBF stuff too!

  • Samadhi Metta Bexar says:

    Made this today and used SQUARE rice paper i found at a Chinese market..yum! I used a divided kid’s plate to dip the strips, which i cut dry first with shears then wetted, then dipped in marinade. One thing I found is they fried nicely on a pan sprayed with cooking spray in less time than the ones on parchment paper. This is a total keeper!! Vary the marinade for fun 🙂

  • 5 STAR! For whatever reason and no matter how many times I ride, I could only go to 4 stars on iPad. I just finished cleanup and tried a piece of this incredible masterpiece and I am over the moon that I found this recipe. My husband is going to be in shock when he tastes this. It’s bacon!!! Really truly bacon! BLT’s here we come. Thank you a thousand times for making these Whole Foods Plant Based foodies so happy.

  • Peterthechicagovegan says:

    Loved making this easy recipe. Worked liked a champ & tasted soooo good. Check my Instagram for pictures. I would suggest going heavy with the marinade when you brush it on to give it a stronger flavor!

  • Holy hell that’s amazing! Thank you so much! I am new to the plant based life and am deeply grateful for some bacon!!!!!
    I made it as is with 1/4 tsp instead of Tbsn of garlic and it worked perfectly!
    You rock! 🙂

  • Delish!! I made it as the recipe stated and wouldn’t change a thing. I used cooking shears to cut the rice paper because I was afraid it would break. Very similar texture to bacon. Now off to make a vegan bacon burger. Yum 😋

  • Melanie says:

    I didn’t use nutritional yeast in mine, but rather vegan bacon seasoning & it tasted good!

  • Javonni says:

    I love these! I use scissors to cut them.

  • camila luna says:

    I love this recipe, I ate this vegan bacon almost everyday! I just moved to a different country and I can’t find nutritional yeast anywhere, is there any substitute for that or can I leave it out of the recipe? Would it make a big difference in flavor?

  • Jared s Williams says:

    It’s in a completely different language how could you assume someone stole a receipt from a Niue lol what a SJW.

  • Julia Sharp says:

    This came out great but I did double the liquid smoke and added a touch more maple syrup 🙂 Your technique is so much neater and less messy than the dip technique. Thanks 🙂 #VeganOn

  • I’m a dining hall manager at a university. We strive to meet the needs of so many of our students with special dietary restrictions. I have added this a plant based option on our deli and it’s getting rave reviews. Thanks so much for a perfect recipe!
    Side note: I have found that if you keep the rice paper sheets in tact and brush them whole then cut them, you get much less cracking and crumbling. Much easier especially when creating larger quantities. 🙂

  • I’m looking for a bacon substitute for my vegan “clam” chowder (made with oyster mushrooms and cashew cream). Will this one fall apart in the liquid?

  • Lisa Perry says:

    Hi there, I thought the bacon flavour was very good, but mine turned a bit chewy and hard to bite. Some parts were very crispy, but others very chewy. Any idea why? Too much water when trying to stick them together? Too much marinade? Maybe I didn’t cook them long enough? Any troubleshooting suggestions? Thanks love your recipes!!

  • Thanks so much for sharing. I can’t believe how quick and easy this was, and how amazing it looked and tasted! (I stuck the rice papers together first, then cut them with kitchen scissors.) Can’t wait to feed some of these to carnivorous friends!

  • Just made this! I can’t wait to put it all together on a BLT! It was pretty quick and easy because I had everything on hand. I upped the maple syrup to a tablespoon and it was great! I will also try your marinade on an eggplant bacon recipe and tofu. Thank you!

  • I tried this recipe out and had trouble spreading the marinade, the rice paper was sticky and wrinkled/tore and I ended up using almost all the marinade on half the strips, I couldn’t spread it better than that. When I put them in the oven, the marinade burned and so all I could really taste was burned food. Any tips for spreading it more evenly and without the paper going all mushy? The pastry brush I was using was silicone, would I be better off with a traditional brush maybe? (By the way, the marinade was nice, I put the leftover in some puff pastry and that worked out very well.)

    • Claire – Wet the rice paper, and after cutting, place the strips into the marinade and massage it into the strips. Then let the excess marinade drip off before placing on the baking tray.

  • Just made this… I love bacon, but hate to cook it lol lately I buy turkey bacon, still don’t like it . .then I made this and I have to say : YUMMY YUM! My 7 and 10 year old both did not know this was vegan 🙂 and they asked me to make it again #winwin : Question: Cutting the rice paper is a little tricky, what kind of knife do you use?

  • Claire says:

    I tried this recipe out a couple of days ago, but it didn’t go very well. Apart from leaving out the nutritional yeast (because I don’t even know what it is, and when I googled it I found it came in huge expensive containers, so decided to see what the recipe was like without it first) I followed the recipe, halving it for my first attempt. When I tried brushing the marinade over the strips, the strips were sticky and the marinade wouldn’t go on evenly, and I ended up using all the marinade on half the strips. The marinade then burned in the oven, so the end result just tasted burned.

    I really want to try again (I know from smelling and tasting the marinade that the bacon *should* taste nice) but I’m not sure how to combat the problem next time. Any advice?

    PS: What *is* nutritional yeast? How is it different from the yeast that goes into bread?

    • Hi Claire,

      You can find nutritional yeast at most large stores and any health food store. It is Completely different from baking yeast and brewer’s yeast. It has a bit of a cheese-ish flavor and is yummy on popcorn and scrambled eggs.

  • i tried 1 tbsp of Hickory bbq sauce and its so overpowering… Maybe just 1 tsp would do?

  • Just made this and it turned out so good! It looks so much like bacon from a distance that I could fool people. It’s not exactly like bacon taste-wise, but the flavor is amazing and I love it. I’ll definitely be using this same marinade recipe for tempeh and tofu 🙂 I slightly wet the full sheets and stuck them together before cutting into strips, like some others recommended. Also, cutting in a horizontal motion will not work, you just have to apply pressure to the knife and it will cut easily.

  • Wow I must say your mother sounds like a great mom, i don’t have kids yet but when I do this is exactly how & want to show my kids. We do Not need to survive by killing So many innocent, hepless & sweet animals as they are living beings as well!.
    Thank you So much for this recipe I can’t wait to make this!!

  • David Morin says:

    Great bacon sub. Another technique to cut the rice paper…. take two full sheets and wet them both then place together a couple of minutes. They fuse nicely and soften enough to cut without breaking. I then coated and baked per recipe. For those that like spice, this was the last missing component for me to make vegan BBQ pulled pork stuffed jalepeno peppers wrapped in bacon. Yummy.

  • Mary Evans says:

    I Love the crunch but it does have much bacon flavor any suggestion for more flavor

  • Tried this before and it is so bacon like. If slightly overcooked/burnt then you have vegan pork rinds. Thanks for sharing 🙂

  • I can’t find Tamari or Hungarian Paprika ? So substitute Soy Sauce and regular Paprika ?

    Also I liked the comment about just touching the Rice Paper with a wet knife edge and then
    fold it and it pulls apart clean with no breaking !!!!!!!!!!!!!!!!!

  • Andrew Wilson says:

    I love the concept, and strips came out looking like and feeling just like the bacon I remember… something about the marinade though didn’t work for me – I think either the paprika or garlic powder burned? I’ll play around with it, but this is a great base to start from!

  • Just made the fake’n bacon…AWESOME! I goobered up the recipe a bit by using a TBSP for liquid smoke instead of a tsp so I had to “fix” it but the results we incredible. I also made some with a three stack of rice paper instead of the two stack – liked the three stack better. Thanks so much for sharing this recipe. I will definitely be making this again in big batches (for me the prep time was a bit longer than the 20 minutes stated but was worth the time for sure!!!)

  • First time I did the receipe, it was so hard to cut the rice paper with a knife. So I’ve used scissors. Much better. But the second time I’ve made them, I placed 2 sheets of rice paper under running water to glue them torgheter, and then, after weting them, I’ve cut them with scissors. it’s much easier, and it saves so much time. You should try this 😉 Dilicious by the way

  • Hi , I would love to make your recipe but I have a question. I can’t eat nutritionnal yeast (none of the products are gluten free where I live) Is nutritionnal yeast essential to the recipe?

  • This is great! I made it 4 times! But the hardest part was cutting the rice paper. Finally I found a SUPER EASY TRICK!! Dab your knife in water and trace soaked lines on rice paper with it. After, all you need is to fold the rice paper at the lines and it will come apart. You will have perfectly straight strips!

  • Brilliant. I was craving BLT and had all the ingredients so I figured I’d give it a hoon. I misread the amount for the syrup and only put in 1/2 tsp. I just made enough for my sanga and chucked the rest in the fridge so when I use it next I’ll put more in. Other than that stuff up I reckon it was bloody close to how I remember bacon tasting, plus it was the perfect amount of crunchy and greasy (I did the second way) and didn’t leave me feeling oily and bloated like the real thing. It went great with lettuce, tomato, avo and scrambled tofu eggs.
    I’ll defo be making it again.

  • I didn’t follow your recipe exactly but I did follow your instructions — and WOW. Thank you! So easy. So tasty. This bacon has a BITE! I bet these will also make great bacon-wrapped dates. (I’ve honestly never understood the appeal .. but it’ll be a great snack to make for omnis, for sure.) Next time I’m adding some heat! Also, I don’t use liquid smoke (just can’t stand the smell) but I do like to add mesquite & maca to my tempeh bacon so that’s what I did here.

    Anyway, these are perfect, delicious. Will definitely be making these again & again.

  • This is so addictive!!! I used triple layer of rice paper, just lined up all three together and dunked it in the warm water until it was soft and then cut it, it stuck together just fine. Thanks for sharing this recipe

  • I just made this vegan bacon to take to a brunch tomorrow and it is fantastic…I feel like a wizard! Making crispy tasty ‘bacon’ with rice paper…who would have thought…and it was so so simple and inexpensive. Thank you so much for this great recipe! My future sandwiches are never going to be the same. I love how crisp it is, so it can also be crumbled on a salad or to top a casserole…so many fun things!

    • CastleDark says:

      shit Miki what a great idea to REV up boring salads!!!! thankyouuuuuuu

  • Hello this is a great recipies.

    I made a change in the way of doing it. I place a rice paper sheet on a cutting board. With my hand I put some water and scrub until all the rice paper sheet is wet, after that I put the second sheet on top of the first one and scrup again.
    after that I brush the sheet with marinade and cut with a cisor and put on the cooking plate and brush to other side.

    so simple to do. thanks again

  • Tried this today!! Love it. Ok one thing I did. Don’t cut the paper dry. Brush the whole circle then once it’s soft cut with scissors. Much easier!! Thanks for sharing

  • That’s what I’m talking about!!!

  • I just cut the rice paper with scissors! So much easier and doesn’t crack at all! Great recipe! Thank you!

  • Karen Joseph says:

    Love this recipe. Is i much easier though to cut with kitchen scissors and so much faster!

  • I just made a batch and my bacon loving husband and bacon loving friend both thought it was awsome!!

  • Melissa says:

    I just just pulled it out of the oven!

    I was sceptical but this is yummy!

    I wish it was a little thicker as thats how I used to like my bacon… might try your marinade with tofu slices.

    • Could you use 3 stipsof rice paper for added thickness? I was just wondering if it would work.

    • CastleDark says:

      just use 3 rice papers together (instead of 2) and u get your fake’n bacon that fraction thicker (how u said u liked it)

  • Very nice recipe and it is so easy to make at home. Very awesome recipes. Looking very delicious. Thanks for sharing such a wonderful recipe. I will definitely try it. Please share some more yummy recipes like this.
    vegan food recipes

  • Marti says:

    After reading all the positive comments, i decided to try this again. This time i lowered my oven to 350 and baked for 6 minutes. I also used the scissor tip and and excited to say they came out wonderful! Thank you for sharing this recipe!!

  • finally got around to trying this – discovered my knife wasn’t sharp enough
    I cut 1 sheet at a time using scissors – worked like a charme. you can use the squares on thesheet as a guide for thickness and straight lines

  • Oh heavenly goodness, I just made this and died a little… I used onion powder instead of garlic powder though, and totally forgot the maple sirup, it was delicious nonetheless. This with scrambled tofu… I can’t wait to have that. Thanks for the recipe.

  • We’ve just tried making these, and after cutting the first strip from the hard rice paper rounds I decided that I’d wait and cut the rest after brushing it with the water and flavouring. This was so much easier – especially when I switched from trying to cut it with a knife to using a pizza cutter. Then it was a breeze!

  • I really wish you would include a link to the original inventors of rice-paper bacon (laekon), which originated in Denmark (of all places, we have an insane pig industry, which was why the inventors went to work on this project). I know you have changed the ingredients a bit, but they still deserve the credit for the original idea.
    – Maiken

    • EdgyVeg says:

      I did mention that I did not come up with the concept. Thanks for sharing the link 🙂

  • That’s the thiinnkg of a creative mind

  • I finally made this! It is super crispy! My husband and I really enjoyed it. I also used scissors to cut the rice paper because my knife just wasn’t working. I think next time I might glue a whole strip together then cut afterwards, just to save myself the tediousness. Thanks for the awesome recipe! Definitely the best vegan bacon I’ve had!

  • Marianne says:

    We Dutchies love this too, to go with our ‘stamppot’ 🙂

  • This.Changes.Everything.

  • So…you’re opposed to eating a pig, but scallops are still on the menu? I thought being vegetarian meant not eating ANY animals, not just intelligent ones.

    • This is a vegan blog, all recipes that are suggested are vegan versions of those recipes. As I said in my write up, “you can wrap them around king oyster mushrooms as a vegan alternative to bacon wrapped scallops”

    • Penworthy says:

      You’ve obviously mis-read. There were no scallops called for. Always a good idea to read & comprehend before making misleading comments.

    • I don’t consume any animal products. No pigs, no scallops, no animals are ever harmed to end up on my plate 🙂

    • CastleDark says:

      well we wont be eating you either way cos u are dopey as fuck! she clearly said KING OYSTER MUSHROOMS = VEGAN VERSION OF SCALLOPS!

  • This is great***** I cut the sheet of medium rice paper in four,that way there is some all over my sandwich.Eeven my husband likes this!

  • I made this a few weeks ago and made a BLT for my hubby, he LOVED it (he is a carnivore)!! Win win!!! I just ate it plain, yummy!!! One question, can you make this a few days ahead and it will stay crispy???? I am having a vegan brunch for my boys and their ladies for Christmas and I want to make this, but i have so much to do, anything I can make ahead of time will be very helpful! Thank you bunches!!

    • I’ve made it a head of time, you just have to keep it in an airtight container. If it does lose it’s crisp- just heat it in the oven for a couple minutes 🙂 I am SO happy that your family enjoyed this recipe!!!!

  • Drew Harper says:

    I’ve done a few vegan bacon recipes. This is by far the best, with a few personal tweeks.

    – Use a sharp knife to cut the rice paper. If there’s texture, put the texture side up when you cut. Just place the blade on the paper and bear down on it. Cuts pretty easy.

    – This recipe is SUPER salty. On the second go, I cut the tamari in half (1 1/2 tbsp), added more maple syrup (1 tbsp) and a 1 tsp of water. This made it taste much more like bacon.

    – This come out very crunchy if you watch the pan. I used a parchment lined baking pan..worked great.

    – For sticking the rice paper together. Just use a small bowl, run the paper through it once, then stick the two sheets together. Bond the sides without the texture and it’ll stick much better.

    – Use one swipe of marinade on the bottom, then flip, once swipe of the brush on the top and you’re done. Too much marinade makes it less crisp.

  • Great recipe. I didn’t have any rice paper in the house but did have dried bean curd, paper thin.
    I soaked it for a few minutes then drained off the water and painted on the mixture. It was probably stronger than rice paper would have been.
    It cooked beautifully. I now have a huge amount to put into all kinds of recipes over the next week or so.
    Thank you.

  • This was amazing! I made it for breakfast yesterday. My 5 year old did not care for it but my husband and I both loved it.
    thank you!

  • SO FREAKING GOOD. I made a BLT with this and it was the best I’ve ever had. My carnivore bf thinks it tastes like fried chicken skin, but I don’t think that’s a bad thing in my book.

  • Philip Manthe says:

    This was really good! I’m super impressed! The only suggestion is to spread the marinade on with your fingers. This does a great job of creating those darker and lighter streaks that real bacon caused by the mix of meat and fat.

  • These had a great bacon-like flavor. At first, I took it out of the oven too soon for fear of burning it. It was chewy at that point. After cooking it a few more minutes, it became crispier and great for inside my Rice Paper BLT! I’m excited to have this option for those special occasions.

  • This is soooooooooo good. I just finished eating the whole batch. Yummy

  • I made these and my Hubby and I couldn’t get enough. The BLT’s were delish. Thanks so much for your recipe. I had trouble at first getting them to stick together so I wet both sheets and stuck them before I cut them. As I’m a quilter I used a ruler and rotory cutter to cut them and it worked great no breakage.

  • Shelly Phan says:

    These are so freaking good!!!! My non vegan family loves these. It tastes exactly like real bacon and it looks like it too when it cooks.

  • Can the Oil be left out?

    • EdgyVeg says:

      You do need the oil to get this bacon to be as authentic as possible. If you don’t like olive oil you can use whatever oil you prefer.

  • Mrs Vanacore says:

    OMG you are too cute. Thanks for the recipe, I am excited to try it as I am not to fond of the vegan bacon at the stores. Thank you for your videos.

  • This was so good! A tip for cutting the rice paper is to use “wet” scissors to cut! I just quickly put mine under running watter before cutting and it was so much easier than using a knife or fry scissors 😀

    • EdgyVeg says:

      Great tip!!!!

    • I did the same, after not having any luck getting two layers to cut with a knife and had much breakage. But the dry, double layered rice paper cut with scissors was fast, easy and with little to no breakage.

    • I found an even easier trick! Just dab your knife in water and trace soaked lines on rice paper with it. After, all you need is to fold the rice paper at the lines and it will come apart in perfectly straight strips!! 😀

      • I’ve found the easiest way is to wet and stick two sheets together, brush with marinade then use a pizza cutter to cut into strips. Transfer to pan then bake. Perfect strips every time.

        • Marina says:

          Did anyone struggle with them sticking to the parchment paper? Last time I tried using rice paper for samosas and baked them, the whole thing stuck to the paper 😬 eager to try this though!

  • I made these but with brown rice instead of regular. I made it exactly according to your recipe and they turned out too crispy and so chewy you couldn’t pry it apart with your teeth. I tried various batches and burned a few as well as different flavors/water combinations. I found it was easier to paint the water on a full round piece, place it together with another and then put the marinade on. That way when you cut it the strips were even and thus cooked evenly. You just had to work quickly. I wouldn’t recommend the brown rice version but still good.

    • I did however make the regular ones and they were delicious!

    • 5 STARS
      I too left the rounds together and did what was suggested – two different basting brushes – one for the water and one for the sauce .
      Once cooked and crispy – i used my kitchen sheers ( scissors ) to cut into strips – it didn’t matter if the stips broke a little – STILL so deilcious.

      The BEST recipe for “FAKIN BAKON” I have tried – I have tried the eggplant and coconut – but nothing compares to your recipe.

      THANK YOU SO much.

      NB – store in the fridge in a baggie – I tried to keep them in the freezer – but not good – they get too “limpy” and I had to put them under the broiler to crisp up again.
      BEST tojJust store in a baggie in the fridge I ABSOLUTELY LOVE LOVE my 21st Century BLT’s. I have shared your recipe with friends who are going plant based as well.

      Keep up the great EDGY VEGGIE ness – you are awesome.

  • Judith says:

    Hi, I usually make my vegan bacon with coconut and it tastes really good but doesn’t look like bacon. I will try yours soon.

  • Aubrey K. says:

    I made these last night and they turned out FANTASTIC! I enjoyed them so much that I forgot to take a picture. I made another 2 more batches and forgot to take pictures yet again because these are just too tasty to last that long. I eventually got a picture after the 4th batch, wow are they photogenic! I wound up making the most deliciously crunchy BLT I’ve ever had.

    THANK YOU, Candice, for helping to inspire me to go vegan, and for providing mouth-watering vegan recipes for me to try. I will be sharing this with all of my omnivorous friends to blow their minds.

    • EdgyVeg says:

      WOW!!!! I love this account of your vegan-bacon-cooking adventure. I am so happy to be part of your journey! Welcome to the family!

  • Coool dad says:

    Best vegan bacon I’ve tried!! Amazing.

  • Oh my gosh! This looks insanely good and so real! I am not a fan of the eggplant and coconut bacon, so I will have to try this!

    • EdgyVeg says:

      Let me know how you like it!

      • Candice says:

        Just made these. Will be great in a BLT, ceasar salad, pasta sauce etc. Have you tried wrapping asparagus in them and baking! I think I would like that. Oooooh and on a loaded baked potato! The salty crispy Smokey flavour will definitely add another element to these “meat lovin” dishes. Thanks!

  • maryanne says:

    This is getting me another step closer to finding a bacon substitute. Due to health conditions, my Dad was ordered “no salt” and he loved his bacon! Any ideas or substitute suggestions for the soy sauce? I am anxious to try this recipe.

    • EdgyVeg says:

      Hmmmmmm perhaps try balsamic vinegar?

    • Courtney says:

      Liquid aminos is the closest to soy sauce ive found-i dont think balsamic would result in the same type of flavor

      • Liquid aminos are **not** a health substitute to salt! The company was actually ordered to remove their “MSG free” labeling because it has the same effect on your body as MSG.

      • LIquid Aminos is pure MSG. Do NOT give this to your dad! If you don’t believe me, look at the amino acid breakdown they list on the (Braggs) label. Then focus in on glutamate. as in mono sodium glutamate. Yes, it is free radical glutamic acid, the same thing, once it has been hydrolized by the process to create the aminos by breaking down proteins with acids, and, it acts in the body the same as MSG. Now look at the percentage/ concentration of it compared to the other aminos. it is IMMENSE. I have a biochemistry degree if you doubt me, and I actually noticed this first, because Braggs was reacting in my body. I’d get so ill every time I used it 🙁

    • Coconut aminos is the lowest sodium soy sauce substitute I’ve found. And I have searched! 🙂 I’m a registered dietitian that works with heart patients and my dad has congestive heart failure.

    • I use sodium abscorbate (vitamin c) in place of salt

  • Can leftovers be frozen?

  • Just made these tonight and they were yummy! Added a touch more maple syrup because I’m Canadian and we put that sh*t on everything…hahaha

  • JoAnn Lakes says:

    I’m going to try this the next time I want to make bacon. I’ve been making my bacon with yuca and pan frying it. It comes out crisp and tasty and holds up well in the fridge. I do think that I will reduce the amount of nutritional yeast in your recipe. I want a smokey taste not cheesy.

  • Nancee says:

    I made the bacon and had a great BLT…

  • Nancee says:

    Love it ..Can’t wait to have BLT sandwich.

  • katie says:

    pretty good! i used smoky chipotle adobe sauce instead of liquid smoke and paprika but i think it took over. needs a tad more salt- cant wait to try again!

  • Lizzie Violet says:

    Very similar to you, I am a Vegan and my partner is an Omni. Though I would never force him to go Vegan, I want to find alternatives for ALL the non-vegan things he eats! This will be a great replacement for Bacon. 🙂

  • Love it! I would love your recipe for your morning ginger shots!

    • Gurpreet Jaswal says:

      I don’t know how ef’d this up but my marinade was to thick..
      However I still made it and it was DELICIOUS!!!
      Like I’m thinking of putting this on tofu or gardine chicken. I have a feeling it is going be amazing


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