I’ve been experimenting a lot with homemade vegan bacon after discovering a new way to make it myself. I first came across laekon (aka, lovely bacon/vegan rice paper bacon) in a Facebook group I’m part of. The video showing how to make this vegan bacon is here and I have to take my hat off to to Kasper and Karina from veganer.nu for creating such an amazing thing! The idea behind this vegan bacon is to use rice paper, as in, the things you use to wrap spring rolls. You simply soak the rice paper in water to soften, then place it into a marinade which you can customise as you wish, and cook.
I’ve tried making the vegan bacon marinade a number of different ways, this time I ran out of liquid smoke but I still managed to get a nice tasty flavour. I recommend following Kasper and Karina’s recipe for the marinade (2 tbsp oil, 3 tbsp soy sauce, 6 tbsp nutritional yeast, 1/2 tsp – liquid smoke and water to thin down) but I have also added mustard, hot sauce and a little bit of ketchup and maple syrup to give a sweeter bacon taste. It is so customisable!
I’ve been throwing this stuff into a carbonara (which will be coming soon!) and on vegan BLTs, it’s honestly so good and way better than the store-bought vegan and veggie bacon. I was browsing Pinterest and saw someone had used bacon to make onion rings, a light bulb went off in my head and I knew I could make my own version, minus the animal cruelty, cholesterol and terrible impact on the environment and I got to work!
I usually cook my laekon in the oven on a silicone baking sheet , but for this recipe I simply chopped one large onion, and wrapped the rice paper around the onion ring until it was completely covered. This is messy work, and you often need to use two or three strips of “bacon” to cover the large ones, but it’s so worth it! I then dunked the onion ring in the marinade once again to replace any flavour I squeezed off the rice paper strips trying to cover the onion.
I mixed some vegan mayo with chipotle paste and hot sauce for a spicy, creamy dip and once the onion rings had baked (at around 200 degrees C for 10 mins) they were ready to eat. They take a little bit longer than the laekon strips because they are wrapped around the onion but keep an eye on them as they do cook quickly!
Have you guys tried experimenting with rice paper vegan bacon? I would highly recommend it! Matt (who ate meat up until last year) gives it his seal of approval! If you need me, I’ll be wrapping anything that stands still long enough in this rice paper…
Like this post? Share it!