Vegan bacon strips

Crispy, smoky, deliciously savory, and so easy to make! You can store it for a couple of weeks and add it to any of your vegan salads, meals, or sandwiches.

Prep Time 20 minutes
Cook Time 5 minutes
Total Time 25 minutes
Author Amandine


  • 8 pieces rice paper
  • 2 Tbsp olive oil
  • 2 Tbsp nutritional yeast
  • 3 Tbsp soy sauce (or tamari if GF)
  • 1/2 Tbsp garlic powder
  • 1/2 tsp liquid smoke
  • 1/2 Tbsp maple syrup
  • salt and pepper


  1. Cut the rice paper in large stripes with kitchen scissors. 

  2. Preheat your oven at 200 degrees, and prepare your baking tray or baking sheets.

  3. Prepare one bowl where you will whisked all the ingredients together (without the rice paper), this is your marinade. Fill up half of another large bowl with water.

  4. Lay 2 stripes of rice paper of the same size on top of each other and dip them in the water for a few seconds, then slides the stripes between your fingers to remove the excess of water. Lay the stripes on your work bench/ cutting board to let them dry for a minute and continue with the rest of the rice paper stripes.

  5. Repeat the procedure with the marinade. Make sure you don't remove too much of the marinade from the stripes. If you do not have enough space available, wet and marinate the stripes one by one, allowing them to dry for 1 minute between each dipping.

  6. Lay the marinated stripes on your baking sheet and continue with the rest of the rice paper stripes. 

  7. Bake for 8 min, making sure they don't burn.

    You can keep the bacon stripes in your fridge for a few weeks, this will keep them crispy. If you prefer them a bit more chewy, keep them in an air tight container for a few days.