vegan breakfast cups (rice paper bacon test) | hot for food by Lauren Toyota

source: https://www.hotforfoodblog.com/recipes/2016/07/12/vegan-breakfast-cups-rice-paper-bacon-test/

So in my opinion, rice paper bacon is straight up wack! I kind of get miffed when other vegans try something new and vegan and just say it’s the next coming up Jesus, because… it’s vegan! Look, I have standards and no problem sharing what I truly think. I’m pretty certain these vegan breakfast cups need to be made using my cassava bacon recipe. And don’t make a full cup with the bacon strips either, just wrap one long piece around the circumference of the muffin cup and skip the bottom!

The quiche filling worked, though, and could easily be stuffed into a puff pastry shell instead. Then you could go ahead and throw some coconut bacon on top! I’m just full of ideas. Again, none of these have been tested! This one might still be a work in progress as far as perfected fool proof recipes go, but I still wanted to share the inspo with you. If you come up with something even better in your experiments, let me know.

Here’s a fancy mushroom asparagus quiche tart that I’ve perfected if you’re interested. But by all means, try rice paper bacon out for yourself and let me know what you think.

vegan breakfast cups with rice paper bacon

Ingredients

rice paper bacon

rice paper sheets3 tbsp low-sodium soy sauce or tamari1 tbsp liquid smoke2 tbsp maple syrup2 tbsp nutritional yeast1 tbsp water1 tsp smoked paprika

quiche filling

1/4 C chickpea flour2 tbsp nutritional yeast1/2 tsp garlic powder1/2 tsp onion powder1/2 tsp turmeric1/2 tsp sea salt1/2 tsp ground black pepper1/4 tsp baking powder3/4 C unsweetened nondairy milk1 brick soft or medium tofu1 green onion, finely chopped1 C finely chopped red bell pepper

Instructions

Preheat the oven to 375°F. Grease the muffin cups of a 12 cup muffin pan generously with vegan butter or coconut oil.Combine the marinade for the rice paper bacon in a dish. Have another dish of water standing by. Cut 1″ wide strips of rice paper with scissors, being careful not to break the pieces. If you’re making 12 cups, you’ll need 24 strips of similar size to have a long piece go around the circumference of the muffin cups.Place 2 strips of rice paper of similar size together and place in the water, running your fingers along the length to soften up the rice paper and keep the strips together. Once softened, dip in the marinade and coat well. Gently place the strip around the circumference of the muffin cup and use your fingers to stick it to the sides as best as possible. Do this for all 12 cups.Combine chickpea flour, nutritional yeast, garlic powder, onion powder, turmeric, sea salt, ground black pepper, and baking powder together in a bowl for the quiche filling. Once mixed together, add in nondairy milk and fold the batter together until just combined.Fold in crumbled tofu, green onion, and red pepper. You can swap these for any other vegetables of your choice. Fill the muffin cups, being careful to place the quiche mixture within the confines of the strip of bacon. Bake for 30 to 35 minutes until the outsides seem crispy and dried out, and the tops of the quiche are golden brown.If desired, you can melt some vegan cheese on top and place the cups under the broiler after baking them thoroughly for 1 minute or until the cheese is melted and bubbling.

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