(bright music)
- Hi guys, it's your friendly neighborhood,
vegan it's Candice, The Edgy Veg.
Hi, welcome back to my channel.
I'm so excited not too long ago Erin Ireland
shared my rice paper bacon recipe
and then everybody on vegan internet, decided to make it.
So I thought it was time to update,
not only the recipe but also the video
just using your guys's feedback, and just because,
I want a new video for this guy
and you guys shared some really interesting
and easy techniques to make the rice paper bacon
a little bit better and it's also been like five years,
since that video, so I've been doing it
a little bit differently as well.
So if you like these kinds of recipes,
give this video a big thumbs up.
If you're new here hit that subscribe button,
let me know in the comment section below
what you want to see veganize next,
and let's just get cooking.
So like I said, The Edgy Veg rice paper bacon
has been a staple on vegan internet for a long time now,
I didn't come up with the idea.
The original concept for this bacon recipe
was created by, I believe a Swedish couple
and then I saw the idea, I liked it
and I just kind of revamped it.
So this is my version of that.
So not taking credit for the whole rice paper idea.
This is my take on it.
If you ever made rolls at home like some rolls,
you probably bought one of these
and you probably use like five sheets
and then you've had this sitting in your pantry
for like two years.
Well, this is a great way to use this up.
It's really cheap.
This recipe is really accessible for anyone to make
because you can find this at any grocery store.
And then the rest of these ingredients that I'm using,
you can find at almost any grocery store
with the exception of the liquid smoke
which you could leave out if you don't have access to it,
or you can put barbecue sauce in its place
because it's a little bit smoky and flavor as well.
Enough with the chatting, let's get started.
(bright music)
The first thing I'm going to do, is make my marinade.
So this is a very very simple marinade just with
tamari, maple syrup, nutritional yeast
and some other ingredients.
I start with the, tamari or soy sauce,
whichever one you want to use.
I've also seen this done with coconut aminos.
I have heard that it's a little bit too salty though.
So we've got some olive oil, maple syrup.
Now if you want a more maple bacon,
you can double that maple syrup.
I've heard that a lot of you guys have been doing that
and really love it, and we have nutritional yeast.
I've also heard that some people find
that the nutritional yeast makes it a bit too cheesy.
Again, you can half it,
I just find that it helps the marinade
stick to the rest paper vegan.
Here we have some liquid smoke, we have some paprika,
you can use smoked regular Hungarian.
We have garlic powder, and some pepper.
So you're just going to whisk that together
and that's your marinade.
I also like to just double up this recipe
and keep a bunch on hand, I find that I go through them,
really really quickly.
They're just so good.
Now we are going to cut our rice paper strips.
Now, in the first video, I did this with a knife
that's how I saw to do it on the internet,
when I was first researching this years ago,
you guys have shared some better techniques.
We have scissors.
You guys had that, you know cutting it with scissors
makes it a lot easier to do,
doesn't rip as much and also a pizza cutter,
I think scissors are going to be easier.
So that's what I'm going to use today.
So you pretty much just want to,
use the scissors and just like, cut the rice paper bacon.
There's going to be some fallout, but it's not too bad.
You can also wet this guy, so that it doesn't tear as much.
I'm just gonna go ahead and do that,
for a bunch of sheets.
And like I said,
there will be some of this happening.
Find the thicker you do it and if you do it on the lines,
the less likely that is to happen,
but I'm trying out your techniques.
The next time we will wet it
and see if that makes a difference at all.
I'm just going to wet it, like literally just for like
a second and see if that makes it easier with the scissors.
Oh, that definitely makes it a lot easier.
Voila, look at that!
Okay, try to get them to be roughly the same size.
Obviously that NPS looks nothing like bacon,
but that's okay.
All right.
So do this with like 12 sheets.
All right, so I dipped my rice paper, into the water,
just for like a couple seconds all the way around,
cut up my strip, so I have my kind of
makeshift workstation here.
So what you want to do, is grab two pieces,
that are roughly the same size.
Oop!
So there's one, put it, one on top of the other,
carefully, unlike what I just did,
and you can just put it into your marinade.
So before I was using a pastry brush,
and I was brushing the marinade on.
I don't know why I decided to make so much work for myself.
Sometimes the obvious answers are not (chuckles),
as obvious (chuckles).
So I have my marinade.
So really the amount of marinade is up to you,
if you add more water and more marinade,
it will be a little bit chewier of a bacon,
if you add a little bit less, then it will be less chewy.
So again, you want to take,
two pieces that are relatively the same size,
we have this guy and we'll go with this guy here.
So these are pretty like pliable and wet
after being dipped in the water.
If you find that they are still pretty crunchy,
you can put them back into the water together,
to get them to stick together.
Now the reason why I'm doing kind of like a two ply bacon
is just to thicken it up.
So you can do with one, but you're going to get a really,
really, really crispy and thin bacon,
whereas this you also will get the option to make it,
chewy if you want.
That was gonna go in there.
And, just add it, to them.
After I finished the entire pan,
I'm gonna throw it into my oven, it's at 400 degrees
and I'm going to put that for about seven to eight minutes.
Now every oven is different,
so you're going to want to watch them
because they burn so, so, so easily.
So take them out,
see if they are as chewy or as crunchy as you want,
do keep in mind that they do crunch up, as they cool.
So if they are crunchy and crispy when they're in the oven,
they're going to be even crispier.
All right, let's do the rest of this.
The issue is sometimes you run into this.
(laughs)
That's not really usable now.
I mean, not for aesthetic purposes.
Now I've also, thought about,
using like a tamari or something,
and with a brush, running it over a balsamic vinegar.
And maybe then you get like that like,
streaky effect of bacon.
We're not going to do that today because,
no, I don't feel like it.
(bright music)
Okay, we are going to stick this into the oven,
for about seven minutes ish.
Again, every oven is different.
Keep an eye on it.
All right, it's been seven minutes exactly,
and these, oh they look so good.
So the edges are nice and crispy.
So I'm going to remove them from this pan
and put them on to a wire baking rack,
just to get them off because on the pan,
they're going to keep cooking.
And these are actually perfect right now,
look at this guys.
They're exactly how I like them.
They're crispy with a little bit of chew on the inside,
so I don't want them to cook anymore.
So I'm just going to take them off.
I find that you don't have to turn them,
when you're cooking,
but if you do want them to be crispier
and you don't really want any chew whatsoever,
you can definitely turn them halfway through,
but I don't really find the need to do that.
All right, so I thought,
because I have all this delicious bacon on hand,
that I would make a BLT.
I've eaten a couple pieces and like it doesn't taste,
exactly like bacon.
No, but is it a really, really close bacon substitute,
if you're vegan to get that like, mapley, crispy,
crunchiness in a sandwich?
Absolutely, I mean, you're not going to give it to someone
and fool them into thinking it's bacon.
Definitely not that, but it makes such an amazing BLT.
So I'm going to throw one together.
So we've got all the things,
we've got our vegan bacon,
we've got our lettuce, we have our tomato,
I have this nice bread that we're using for today.
So I'm just using this vegan mayo,
I put on the top and the bottom,
I have my tomatoes there.
I'm going to salt the tomatoes a little bit,
just because it brings out the flavor of them nicely.
Oh my God!
Okay, there we go.
So just a little sprinkle of salt.
The bacon is really salty, normal bacon usually is,
so I'm not really worried about that.
We're going to do the tomato and then the bacon.
So, as much as your heart desires.
And a little bit more mayo to this guy.
I've lightly toasted this, you can do lettuce leaves
or just shredded lettuce like I did.
Just cut it down the middle and serve.
And there we have our very simple and delicious BLT.
The quick, if you have this like, ready to go and made
at home and you just want to BLT for breakfast or lunch,
it is so easy to just to throw together.
Like you don't have to eat it really, really hot,
can eat a cold, just like normal bacon.
people eat cold bacon all the time.
All right guys, so let me know in the comment section below
if you've made this, if you love it.
Do you have any tips and tricks that you like to use,
when you make it at home?
If you are new here, hit that subscribe button.
Then you get to see my face, every single week,
yay, twice a week actually, every single week.
And if you like this video, give it a big thumbs up.
Let's give this a try.
I'm losing my lettuce.
My God, that's so good, it's so good.
There's something to be said about,
just the simplicity, of a BLT and how delicious it is.
Make sure you give this recipe a try,
and make sure to leave your comments below
and I'll see you next time, bye.