Bringing Home the Vegan Bacon 🥓

No venture capital was needed for this.

Too Wrapped Up in Bacon?

The 2010s were the decade that gave us bacon-flavored everything, from cologne to lube to envelope glue and beyond. Unsure if the popularity of bacon started around the same time memes took over, I suspect there is some correlation in that. It’s crazy to me people are so obsessed with bacon, and I’m not talking about just enjoying and moving on with your life, I’m talking about the cult behind these strips(known as bacon mania) according to this Smithsonian article, “Bacon is more American than pie,” and according to this 2014 Bustle article, 43% of Canadians would have given up sex for bacon, even NPR saw it necessary to further investigate this obsession.

Time for an intervention.

The demand for bacon has skyrocketed in the past decade, with it being the third hottest item for restaurants in 2018. According to science, we tend to crave things with the trifecta: sugar, fat, salt —bacon has it all. Not that this might come to a surprise to anyone, but bacon isn’t good for you, even worse when consumed in excess, the chemicals used in making most bacon you find in your grocery stores have been linked to cancer.

You would have thought that when that piece of information came straight from World Health Organization, demand would have declined, alas, it did not —then the debate of climate change gained a new momentum thanks to the likes of Greta Thunberg. That push led to the likes of Beyond Meat and the rise of “plant-based” alternative “meats” as a way to counteract the unsustainability of our gargantuan meat demand. First came the burger patties, then came the nuggets and know, it seems like bacon is next on stage, challenging the likes of Dunkin’ and their latest bacon offerings. In my opinion, process food is still processed, I’m here to encourage you to take this matter into your own hands, literally.

This Vegan Bacon is Sizzling

Ingredients:

• 8-10 cut out pieces using rice paper

• 1½ tbsp of olive oil 

• 3 tbsp of aminos sauce

• 1 tbsp garlic powder 

• ½ tsp of your favorite BBQ sauce 

• 1½ tbsp of raw maple syrup

• ½ tsp ground black pepper 

• ½ tsp of paprika 

• a bowl of warm water (to dip rice paper sheets)

• a silicone sheet (to place the bacon strips easily, won’t stick)

• a baking sheet (to place the silicone sheet on making it easier to remove from oven)

  
  

Directions:

1. Start your oven on 400F. While you wait for it to reach the desired temp, grab all the ingredients (save the rice paper and the bowl of water) and mix it in a separate bowl.

2. Once the marinade is ready you can now begin to work on making the strips. Dip the rice paper in water, since its circular, just spin it around in the bowl of water, one corner at a time, just dip, don’t soak it! This will make your rice paper more malleable and will make it easier to cut through.

3. Cut strips using the desired width, then place each one on silicone baking sheet, once you’ve got them all lined up. Dip each individual one in the marinade and then line them up again (make sure to get them coated well on both sides)

4. Bake them for 8-10 minutes (don’t wait for them to fully go crisp INSIDE the oven) let them cool off and you’ll see they go crisp once they’re out.

5. ENJOY!

   

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