What is this sorcery??? Be ready to say: Mmm…vacon! vegan bacon rice paper facon vacon that looks like the real, bloody thing and it tastes great? How did I do that?
After having so much fun with my previous Italian salame style sausage I have read today about this game changing home made vegan bacon (aka cruelty and cholesterol free vegan bacon rice paper facon vacon) on this Danish blog (thanks google translation for compensating my lack of Danish fluency!) [update the original recipe is now also translated into English], I was inspired to modify – as usual- the recipe to achieve what I think its an optimal result with my very own experiment.
Crispy, yet chewy, smokey and delicious! It only took me about 15 minutes to make the most delicious vegan bacon rice paper facon vacon (yeah. Long name!) and it’s really easy to make.
What do you think? Here is a photo: sorry I made this in the evening after work, so the light is not the best I am afraid
So here is the revelation of the main and secret ingredient for this vegan bacon recipe: you will need some easy to find and cheap rice paper, basically the one that we get in the asian cooking section at the supermarket to make spring or egg rolls. It comes in packets of multiple sheets and It looks like this:
The rice paper has a quite hard consistency, but once you cut it into strips and briefly soak it into a small bowl with warm water, it will soon get soft and sticky. I worked quickly sticking double layer of strips together , soaked and then briefly marinated for a few seconds in a mix of spices before frying in a non stick pan.
I will provide the recipe and all the ingredients used to achieve this result, however let me warn you …at some point you will feel like you are frying condoms 😀 but don’t be put off! The result is worth the weird feeling hehe! (see picture below to better understand what I mean, it shows the marinated rice paper strips just placed in the frying pan…if you know what I mean!)
Now to the recipe. It’s very easy but let me know if you have any questions at all and I will be happy to answer.[update] tips and suggestions:
Since writing the article I have cooked this quite a few times and I have learnt that:
- soaking the rice strips can be a pain . You can simply hold two together by quikly rinsing them with water straight from the tap. Press them together with your fingers to remove excess with fingers and put in the marinade. Don’t worry if the strips still seems to be quite hard, it will still work perfect if not better.
- I tried to heat up in the microwave the day after cooking: do not do it 🙂 it will turn soggy
- Coconut shreds, a dash of agave syrup or maple syrup, and bbq hichory sauce with liquid smoke are a great addition both for texture and taste.
I have tried the baked version of this recipe and am so happy with the results. I have also replaced the teriyaki sauce with a bbq hiychory sauce I found at the supermarket and added more coconut shred to improve texture.
Bake at 180 degrees for about 20 minutes or until nice and crisp and let cool on a metal rack (I used the one from the oven put on my sink)
Here is the result of the baked version. Just awesome and great in sandwiches!