2 tablespoons soy sauce
1/2 tablespoon olive oil
1 tablespoon maple syrup
1/2 teaspoon liquid smoke
1/4 teaspoon smoked paprika
1/2 teaspoon garlic powder
1 cup unsweetened coconut flakes
2 portobello mushroom caps, thinly sliced
Rice paper bacon:
4 rice paper sheets
Basic marinade: combine all ingredients in a bowl.
Coconut bacon: Preheat oven to 300°F. Coat coconut flakes with bacon marinade. Spread on a parchment-lined baking sheet. Bake for 15-20 minutes and stir flakes every couple of minutes, to prevent burning. Remove once browned and crispy.
Mushroom bacon: Preheat oven to 350°F. Thinly slice portobello mushroom caps. Soak mushrooms in bacon marinade, and spread across a baking rack on top of a parchment-lined baking sheet. Bake for 20-25 minutes, or until dried and slightly crispy.
Rice paper bacon: Preheat oven to 400°F. Lay out rice paper sheets. Working with 2 sheets at a time, brush a small amount of water onto one side of each sheet. Press the wet sides onto each other to form a double layer sheet. Use scissors to cut into strips. Brush the marinade onto one side, place it marinade side down onto a parchment-lined baking sheet, and brush the other side. Bake for 6-8 minutes, or until crispy.
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