Tuesday, 3 May 2016

Vegan Bacon / Facon BLT - Rice Paper, Soya Sauce, Olive Oil & Nutritional Yeast

Wow, this is a must try. Life changing stuff. I have never tried bacon but this was delicious, and even my boyfriend who used to love bacon (now pescatarian) wants it every weekend!

Chewy, crunchy, salty and very morish. Perfect for breakfast or brunch.

It is very quick, easy and extremely cheap to make; plus much much better than all the 'facon' products out there.


Ingredients 

Serves 2 people. Preparation time 8mins, cooking time 7mins
  • 2 tablespoons nutritional yeast 
  • 2 tbsp soya sauce
  • 2 tbsp olive oil
  • 4 sheets of rice paper (spring roll wrappers)
  • Sprinkle of rock salt (optional)
  • Bread (nice soft baps or toasted bread works well)
  • sliced tomato
  • lettuce
  • Condiments of choice (Vegan Mayo, BBQ Sauce, Ketchup etc.) 

You will need

  • Scissors
  • Parchment lined baking tray (I used two medium)
  • Bowl, plate, spoon

Method

  1. Prepare the sauce by mixing the yeast, oil and soya sauce in a bowl (start with the nutritional yeast to save washing up)
  2. Preheat the grill to medium-high
  3. Fill a dinner plate with a thin layer of water and place 1 sheet of rice paper into it, just so water covers it, and then add a second sheet on top. Do this fairly quickly, you don't want to soak it. Then take it out and press with your hands, squeezing the excess water out until it merges together. 
  4. Cut the merged rice paper into strips with scissors. This can me quite awkward so I placed them straight in the parchment lined baking tray, side by side.
  5. Repeat steps 3 and 4 with the other 2 sheets.
  6. Now you should have the strips lined on top of the parchment lined baking trays. Take each one and dip it into the mixture (it may need a quick stir to ensure it is doesn't separate) and cover it with the mix. It doesn't need a huge amount and can get messy! There should be the right amount for 2 merged sheets of 4. Pop them back on the baking sheet as before.
  7. At this point you can sprinkle some rock salt on the top, don't go over board though.
  8. Place them under the grill for about 5-7 mins. I had to keep swapping them round as our oven isn't very big. Keep checking them - you want them to be crispy on the edges but still retain a small amount of softness in the middle.
  9. Once done, layer up your sandwich! I put Plamil egg free mayonaise at the bottom followed by tomato and then the 'bacon', lettuce and a quick squirt of BBQ sauce.
  10. Enjoy! It really is delicious.  





2 comments:

  1. I hope you don't mind, I added your blog to bloglovin so I could read it there. Thanks for these posts! I am newly vegan in London too and I also love homeslice! Sarah xoxo

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    Replies
    1. Thats great, thanks for adding me Sarah! London is one of the best places to become vegan, I hope you continue to enjoy all your cruelty-free meals :-)

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