Jan 24

Vegan Bacon Whole-Grain

It was crunchy and chewy when enjoyed, with layers of smoky-salty marinade magical, this whole-grain rice paper vegan “meat” is a non-meat eaters dream commonly called the vegetarian. Stir the pieces into each dish that could use a boost of umami.
Being vegan is amazing. I could eat great food, finding creative uses for different materials (jackfruit, anyone?), And have a valid reason to deliver less appetizing dishes at family gatherings.
So what else can vegan ask? The answer is meat. Well, the animal meat. And the solution is here: rice spring roll wrapper.

Forget the mystery of processed material. This recipe is made with whole foods (average of grain) like shoyu, nutritional yeast, and smoked paprika.
Delightfully crispy and packed with umami, the “meat” is a healthy alternative to make you want to get out of bed in the morning. This is a small recipe -it makes three strips per serving-but it was the perfect amount for stacking on the sandwich, tossed in salads, soups or more spark.
Serves 2 (serving size: 3 pieces)
calories 90
• 2 teaspoons nutritional yeast
• olive oil 1/2 spoon
• 1/2 teaspoon shoyu
• 1/4 teaspoon smoked paprika
• 1/2 teaspoon maple syrup
• 1/8 teaspoon black pepper
• 1/8 teaspoon liquid smoke
• 1 sheet of rice paper red


How to make

Preheat oven to 400 degrees.
• In a bowl, whisk together all the ingredients except the red rice paper.
• Container Cover baking sheet with parchment paper and set aside. Soak brown rice spring roll wrapper in warm water for about 30 seconds, or until soft. Fold the wrap himself (into a crescent shape) and cut into 6 strips wide with kitchen scissors.
• Dip each strip into the marinade and place on a baking sheet lined with baking paper.
• Bake for 10 to 12 minutes, or until browned and crisp. Sprinkle on everything you eat.