One of the clever plant-based recipes from the cookbook 'Mississippi Vegan'

By Timothy Pakron
October 23, 2018
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Photo by Timothy Pakron

I first stumbled upon the idea of rice paper bacon when my mama heard about it. That night I made my first batch. The idea is you toss strips of rice paper with seasonings and bake them until crispy, somewhat like bacon. I thought that first batch was good, but it wasn’t great. There was something missing. Then I had the brilliant idea to sandwich thin slices of mushrooms in between the crispy layers of rice paper to provide a chewy texture and savory flavor. Guess what? It worked. For even more flavor, I add a glaze of mustard, maple syrup, and tamari on the outside. The result is mushroom rice paper bacon.

Mushroom Rice Paper Bacon

From Mississippi Vegan
Yield: 6 servings


For the Bacon
cup peanut oil
¼ cup nutritional yeast, plus more for sprinkling

3 tablespoons tamari or coconut aminos
1 teaspoon liquid smoke, plus more to taste
24 shiitake mushroom caps, thinly sliced (about 6 cups packed)
1 pack (6-inch) rice paper wrappers

For the Glaze
1 tablespoon whole-grain mustard
1 tablespoon maple syrup
1 tablespoon tamari
2 tablespoons oil

Step 1 Preheat the oven to 350°F. Line two large baking sheets with parchment paper.

Step 2 In a large bowl, whisk together the peanut oil, nutritional yeast, tamari, and liquid smoke. Throw in the mushrooms and mix well.

Step 3 To assemble, wet your cutting board to help prevent the rice paper from sticking. Wet one sheet of the rice paper with some water (in a bowl of water or under the faucet) and place it on the cutting board. Massage the rice paper gently for a few seconds. Spread on a thin layer of the marinating mushrooms in a 1-inch-thick line down the middle of the wet wrapper. Fold the sides over the mushrooms, creating a rectangular strip, and carefully transfer to baking sheet. Repeat this step until all the mushrooms are gone.

Step 4 Whisk together the glaze ingredients and brush over the top of the bacon strips. Sprinkle some nutritional yeast on top and bake for 30 minutes. Remove and flip them with a spatula. Bake for an additional 15 minutes, or until crispy and golden brown. Let cool for 10 minutes and enjoy.

Reprinted from Mississippi Vegan by arrangement with Avery, a member of Penguin Group (USA) LLC, A Penguin Random House Company. Copyright © 2018, Timothy Pakron.