This breakfast concoction is another idea from John Diemer's brain! As part of the vegan breakfast challenge John took the opportunity to test out the latest vegan craze... rice paper bacon. Is it all it's cracked up to be? Watch the challenge video below.
So in my opinion, rice paper bacon is straight up wack! I kind of get miffed when other vegans try something new and vegan and just say it's the next coming up Jesus, because... it's vegan! Look, I have standards and no problem sharing what I truly think.
John and I both agree this probably needs to be made using our cassava bacon recipe. And don't make a full cup with the bacon strips either, just wrap one long piece around the circumference of the muffin cup and skip the bottom! But the quiche filling worked and could easily be stuffed into a puff pastry shell as well, then go ahead and throw some coconut bacon on top! We're just full of ideas. Again, none of these have been tested!
This one might still be a work in progress as far as perfected fool proof recipes go but we still wanted to share the inspo with you. If you come up with something even better in your experiments let us know!
Here's a fancy mushroom asparagus quiche tart we have perfected if you're interested! But by all means try rice paper bacon out for yourself and let us know what you think.
NOTE: the following directions are not exact to what happens in the video. This is the recipe you should follow!
** this is enough marinade for a whole package of rice paper sheets but we don't recommend making that much all at once. That's a whole lotta bacon! You can reserve it for other vegan bacon options like shaved cassava, tofu, tempeh, or coconut flakes if you want!
rice paper bacon ingredients:
rice paper sheets
3 tbsp soy sauce (or gluten free tamari)
1 tbsp liquid smoke
2 tbsp maple syrup
2 tbsp nutritional yeast
1 tbsp water
1 tsp smoked paprika
quiche filling ingredients (enough for 12 muffin cups):
1/4 C chickpea flour
2 tbsp nutritional yeast
1/2 tsp garlic powder
1/2 tsp onion powder
1/2 tsp turmeric
1/2 tsp sea salt
1/2 tsp ground pepper
1/4 tsp baking powder
3/4 C non-dairy milk (soy or almond)
1 brick soft or medium tofu
Combine the marinade for the rice paper bacon in a dish. Have another dish of water standing by. Cut 1" wide strips of rice paper with scissors, being careful not to break the pieces. If you're making 12 cups you'll need 24 strips of similar size to have a long piece go around the circumference of the muffin cups.
Grease the muffin cups generously with vegan butter or coconut oil and preheat the oven to 375 F.
Place 2 strips of rice paper of similar size together and place in the water, running your fingers along the length to soften up the rice paper and keep the strips together. Once softened dip in the marinade and coat well. Gently place the strip around the circumference of the muffin cup and use your fingers to stick it to the sides as best as possible. Do this for all 12 cups.
Then combine chickpea flour, nutritional yeast, garlic powder, onion powder, turmeric, salt, pepper, and baking soda together in a bowl for the quiche filling. Once mixed together add in non-dairy milk and fold the batter together until just combined.
Then fold in crumbled tofu and finely chopped veggies of your choice. We used red pepper and green onions.
Fill the muffin cups being careful to place this quiche mixture within the confines of the strip of bacon. Then bake for 30-35 minutes until the outsides seem crispy and dried out, and the tops of the quiche are golden brown.
Optionally you can melt some vegan cheese on top and place the cups under the broiler after baking them thoroughly for 1 minute or until the cheese is melted and bubbling.