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Vegan Bacon

Crispy and super flavorful Vegan Bacon is something even diehard meat lovers should try!

How’s this for a Mother’s Day breakfast?

With a twist: I’m serving my crispy fried egg and tomatoes with Vegan Bacon! I’ve seen this concept floating around for a while now and decided to give it a try! Rice paper is cut into strips, basted with a flavorful sauce and baked in the oven.

Perfect for anyone, like me, who is looking for alternatives to mindless meat consumption.

You know what? While it’s not bacon, it’s really good! It’s full of flavor, crispy and very moreish. Kind of like really good, crispy barbecue chips! Liked them so much I crunched my way through a whole sheet pan while experimenting. AND devoured this serving I photographed! Can 100 % recommend the combination with fried tomatoes, egg and chopped scallions.

The hubs actually said it’s better than bacon. Granted, although he occasionally eats bacon, he hates the lingering, greasy bacon smell that permeates the house and complains every time I make it. None of that with Vegan Bacon!

I tested a few batches until I came up with the best basting sauce and refined the preparation method which I’m so happy to pass on so you don’t have to stand in the kitchen as I did, swearing like a foul mouthed sailor.

All recipes I saw called for cutting the rice paper dry, which ended up with shards of rice paper flying about the kitchen like shrapnel. Sooo much easier to lightly wet the rice paper and then cut it. You’re welcome.

Happy Friday, everyone!

xoxo Donata


Makes 18 slices

6 rice paper rounds, 22 cm diameter

2 tbsp extra virgin olive oil

2 1/2 tsp smoked paprika powder

1 1/2 tsp garlic powder

1 1/2 tbsp soy sauce

1/2 tbsp maple syrup

2 tsp nutritional yeast


Preheat oven to 390 F (200 C).

Prepare two baking sheets lined with parchment or baking paper.

Mix the olive oil, smoked paprika powder, garlic powder, soy sauce, maple syrup and nutritional yeast together in a small bowl until you have a smooth mixture. Set aside.

Fill a large bowl with warm water.

Take one round of rice paper and place it in the water for 2 seconds, rotating the rice paper if the bowl is not large enough.

Working quickly, cut the rice paper into six even strips with a scissor. I found this worked best by cutting a narrow strip off opposite ends of the round and then cutting the remains piece into six even strips. Lay two strips on top of each other, making three strips in total. Place these on the parchment paper.

Repeat with the remaining rounds until you have the baking sheet full with 9 strips in total.

Use a basting brush to brush the olive oil mixture on both sides of the strips. Don’t use too much otherwise the “bacon” will not be crispy.

Place in the preheated oven and bake for 7-10 minutes until brown and crispy.

Keep an eye on them, they burn quickly!

Set aside to cool and prepare the next nine strips. Alternatively, you can save the rest of the sauce for another time, it will keep in the fridge for up to a week.

Any “bacon” leftovers will keep for a day or two in an airtight container.

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