Laura's Vegan Table


  • 8 sheets of rice paper wrappers
  • 2 tablespoons oil (I used avocado oil)
  • 3 tablespoons liquid aminos (or low sodium soy sauce or tamari)
  • 1 tablespoon maple syrup
  • 2 teaspoons molasses
  • 1 1/2 teaspoons liquid smoke
  • 2 tablespoon nutritional yeast
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon salt

This vegan bacon is crispy, salty, smoky and really yummy! And, it’s a way healthier alternative to bacon, and of course, more sustainable and cruelty free. It’s great just on it’s own as a snack, or you can add it to a sandwich, or have it as a side with some delicious tofu scramble.


Preheat oven to 375F and line two cookie sheets with parchment paper. In a bowl, whisk together all the ingredients for your marinade (except for the rice paper wrappers). Put two sheets of rice paper wrappers together, smooth sides facing each other, and add just a little water, enough for them to stick together. You might want to do in batches of 2 or 4 so that you have plenty of room on your cookie sheets. Put them on a flat surface brush them with the marinade on both sides. Then cut into strips with a pizza cutter (you can also use scissors). Then arrange them on your cookie sheets and bake in the oven for about 7 minutes; turning them over about halfway through baking time. When they are done, lay them on a paper towel to absorb any excess oil. If you don’t eat all of them right away, you can store in an airtight container, layered with parchment paper or paper towels, and store for a few days in the fridge. Reheat in 350F oven as needed.