I’ve always loved a good bacon-wrapped stuffed date! I use uncured bacon if using real bacon without harmful nitrates/nitrites, but sometimes I want to keep it vegan. This rice paper bacon fits the bill!
Ingredients
• 8 sheets Rice Paper
• 2 TBS Avocado Oil or Olive oil, refined Coconut Oil
• 3 TBS Liquid Aminos, Coconut Aminos or Tamari
• 2 TBS Nutritional Yeast
• 1 TBS Organic Smoked Paprika
• 1 TBS Maple Syrup, Honey or Coconut Sugar (can omit if desired)
• 1/4 TSP Organic Garlic Powder
Pinch of ground Black Pepper
Optional: 1 tsp Molasses (for depth of flavor)
Instructions for Bacon
Preheat oven or Airfryer to 425
Line a baking sheet with parchment paper, and place a cooling rack on top of the parchment.
Take 2 sheets of rice paper stacked, and cut into bacon-sized strips
Holding 2 strips together as shown in the video below, dip into water, then into the marinade.
Place on rack, and brush in spots balsamic vinegar to give it a touch of sweetness, and color.
Airfry for about 5 minutes being careful not to burn. It can happen quickly. Alternatively, you could bake in the oven until crisp, between 5-10 minutes. Again, watching carefully.
Instructions for Stuffed Dates
Follow instructions for the bacon, and once dipped in the marinade, wrap it around your stuffed date.
Stuffed Dates
- Pitted Medjool Dates
- Goat Cheese (Vermont Creamery Blueberry Lemon Thyme was used here), Violife Vegan Cream Cheese, or my Vegan Ricotta
Cut a slit in your dates to stuff about a tsp of cheese inside. Wrap with vegan bacon. Airfry or bake for 5-10 minutes until crisp.
Adapted from recipe on Yup, It’s Vegan
Buon Appetito!
Fresh Foodie Mama ~Sara~
Fresh Foodie Mama 