Gordon Ramsay’s Vegan Bacon + Improved Recipe
This vegan bacon recipe, improved over the original, offers crispy, flavorful strips in less time. Ideal for plant-based enthusiasts seeking quick and delicious substitutes.
Equipment
- 1 Oven
- 1 Baking Sheet
- 1 Silicone Baking Mat
- 1 Pizza Cutter
Ingredients
Main ingredients
- 8 sheets Rice Paper square preferred
- 3 tablespoon Nutritional Yeast divided
- 1 tablespoon Garlic Powder
- 2 teaspoon Smoked Paprika
- 1 teaspoon Liquid Smoke optional
- 3 tablespoon Maple Syrup
- 2 tablespoon Olive Oil or Vegan Butter
- 3 tablespoon Tamari or Soy Sauce
- 1.5 teaspoon MSG or Mushroom Seasoning
- ¼ cup Water
- ⅓ cup Extra-Firm Tofu pressed and crumbled
Instructions
Instructions
- Preheat oven to 375F and line a baking sheet with parchment or a silicone baking sheet. Grease the paper or mat with cooking spray or oil.
- In a shallow baking dish whisk together 2 tablespoon nutritional yeast, garlic, paprika, liquid smoke, maple syrup, olive oil, tamari, MSG, and water to make the marinade.
- In a small bowl add crumbled tofu, 1 tablespoon nutritional yeast, and 3 tablespoon of marinade. Set aside.
- Take one full sheet of rice paper, dip it into the bowl of marinade, flip and place it on a cutting board. Sprinkle rice paper with tofu. Dip another sheet of rice paper into the marinade and then place it on top of the tofu. Wet your hands with a little bit of water and press down on top of the stack if you find the edges curling up and not sticking well enough.
- When the rice paper settles, and kind of hugs the tofu, take a pizza cutter and cut the rice paper into strips, and place it on the prepared baking sheet.
- Bake the rice paper strips for 8-10 minutes, flipping halfway through until the edges are crispy.
Notes
Store vegan bacon in the fridge in a sealed container. Freeze strips on a tray and transfer to a bag once frozen for longer storage. Reheat in the oven or skillet for best results.