Recipe By MyNutriCounter
Published Apr 7th
Prep 15m Cook 6m Additional - Ready In 21m
Servings 24 pieces Calories 16.3

Some fake bacons are hit-and-miss, but because bacon is the one thing most people miss when switching to a vegetarian or vegan way of life, it’s expected a fitting alternative is created. This recipe not only offers a completely meat-free bacon, but one that is low in fat and calories. To mimic the intoxicating aroma that we have come to love in the real thing, we used a combination of liquid smoke and paprika to achieve similar results cleverly using rice paper.

Recipe Ingredients

  • 2 tablespoons sesame oil
  • 2 tablespoons reduced-sodium soy sauce
  • 2 teaspoons maple syrup
  • 1 ½ teaspoons miso paste
  • 1 teaspoon liquid smoke flavoring
  • ½ teaspoon ground paprika
  • ½ teaspoon ground black pepper
  • 2 sheets rice paper

Cooking Directions

  1. 1 Preheat the oven to 400 degrees F (200 degrees C).
  2. 2 Whisk sesame oil, soy sauce, maple syrup, miso, liquid smoke, paprika, and black pepper together in a shallow bowl.
  3. 3 Stack 2 pieces of rice paper and soak them in a bowl of cold water until slightly soft and pliable, about 30 seconds. Cut the hydrated rice paper into strips using a pizza cutter. Dip each strip in the soy mixture and place on a sheet of parchment paper. Carefully lay the parchment paper directly on the oven rack.
  4. 4 Bake in the preheated oven until strips are dry, 6 to 8 minutes.

Nutrition Facts

  • Calories 16.3
  • Carbohydrate 1 g
  • Fat 1.4 g
  • Fiber 0.1 g
  • Protein 0.2 g
  • Saturated Fat 0.2 g
  • Sodium 57.8 mg
  • Sugar 0.4 g


  1. A worthy substitute for meat-based bacon.
  2. In my oven, it was a little more crisp after 7 minutes. It tasted like bacon. I added more sauce and made three batches. Found using one large piece of parchment paper was easier for me to handle. Used the leftovers to top homemade foccacia bread along with carmalized red onions.
  3. i made this recipe just the way it says to. i think it has great flavor. i think you can cook it too long. reduce it a little bit. the original crunch is great but you can't allow this to sit for any amount of time or it gets chewy.
  4. Great taste and crunchy.
  5. My first time making this and I’ll make it again. I used a mesquite flavour, I’ll use a hickory flavour next time, not a fan of the mesquite flavour. Plus I added a little salt to the mixture. Changes I made to the procedure... 1. Coat the cutting board with the seasoning/mixture. 2. Soak the - Read more ...
  6. I was skeptical about how it would taste but was very pleasantly surprised, it is crispy and even smells like bacon.I used won ton wraps
  7. So curiosity got the best of me. We have been looking for alternatives as we cross into pescatarian. This is one I will have to play with to get the seasoning just right. My husband enjoyed it while I think the spices aren't just right. The one thing I will note is I baked it - Read more ...