Easy Vegan Bacon (soy and gluten free)

Servings: 12 strips

Prep time: 15 minutes

INGREDIENTS

12 sheets Rice Paper Wrappers
1 teaspoon Liquid Smoke

1 teaspoon salt

1 teaspoon black pepper

1 teaspoon garlic powder

• 1 tablespoon Miso Paste (Gluten Free Vegan)

¼ cup water

2 tsp vegan Vegan Worcestershire Sauce

¼ tsp Beetroot Powder

olive oil

INSTRUCTIONS

1. Combine all ingredients except the rice paper in a shallow dish. Wisk until the miso and beet powder have dissolved.

2. Stack three sheets of rice paper (5 for thick cut) together and then immerse in the marinade. Allow to soak until most of the marinade has been absorbed, about 10 minutes.

3. The sheets will stick together to give a thicker consistency.

4. Transfer to a work surface and slice into 5 strips.

To airfry:

Carefully transfer the mock bacon to a preheated airfryer. Cook for 10-15 minutes at 400'

To Fry:

Add to a non stick pan with 1 teaspoon of oil.

cook each side for 2-3 minutes until crispy.

Serve with your favorite breakfast sides or in a BLT and enjoy!

🥢Pro Tips:

* The strips can be stored in a food storage bag in the refrigerator if necessary but will acquire a chewier texture during storage.

*This recipe can be baked at 400' for 15 minutes.

🌿 If you make this recipe post a picture on Instagram, tag me, and use the hashtag #veganalohakitchen so I can check it out!