We're gonna try something today and for that
we need alcohol.
Hello.
Hi, you guys.
When we did our vegan bacon taste test, a
lot of people commented that we should try
making rice paper bacon.
We're not the best cooks.
We read some recipes.
One of the reviews said it was "possibly life-changing".
Even if it comes out shitty, we'll at least
be drunk.
Ooh, that's going well.
That's easy.
I don't know what they said was hard about
this.
I've conquered it!
One of the things that people said repeatedly
was, "The rice paper's a bitch."
"Working with rice paper is problematic."
I don't what's wrong with these other idiots.
They're all dumb and, obviously, we're smart.
Preheat the oven to 400 degrees.
You've already prepared the baking sheets.
You prepare the baking sheets by putting parchment
paper on them.
Yup.
See what I did?
I think we're doing really good.
I'm just gonna say.
Okay, so what is going into this marinade?
Two tablespoons nutritional yeast.
Yup.
Garlic powder, black pepper.
Yup.
Smoked paprika or whatever you call it.
Kay.
Olive oil.
Three tablespoons tamari.
Liquid smoke.
Maple syrup.
Oh yeah.
Look at me!
I'm whisking!
Look at us.
We're multi-media with the two different views.
Yeah, baby!
Get that hip up in the air.
Take two strips with similar length and shape.
Brush each sheet with water and stack them
one on top of the other.
Lemme dry this down a bit.
Yeah, here.
Here's a towel.
No.
You know, when you have food on something,
you don't actually clean it on a towel that
then becomes dirty.
You clean it on a paper towel that can be
disposed of.
Okay, now.
We have marinade.
We have the whisk out.
We don't need the whisk on the scene.
Let's give it one last whisk.
Alright, it's done.
I'm . . . I couldn't be more uptight.
I've . . . I . . . every . . . I hate everything
about everything that you're seeing.
Now, where's the . . . where's the recipe?
What are you so freaked out about?
Oh, you need more?
No.
No.
I just need some successes.
Both sides . . . Okay . . . move over a little.
I'm goin' in.
Both sides should now have marinade on them.
Done.
Now, this goes onto the parchment paper.
Okay.
How bad can this be?
It's smoky, it's maply, it's salty.
It's crunchy.
It's gonna . . . I think it's gonna be good.
And now, we're gonna put it in with the prayer
that the oven is still preheated.
I have absolutely no confidence that it is.
Yeah.
It's not anymore, honey, so we need to start
this over.
Oh my God.
If this comes out, it'll be a Christmas miracle.
Crispmas miracle.
This is where the rubber meets the road, people.
This is where, if anything's going to get
screwed up by us, it's going to happen here.
This is where the rubbery bacon meets the
road.
Yeah!
This is starting to look good!
It's bubbling up!
Okay, in one, zero!
Bacon, comin' at you!
Ooh, look at that.
It looks beautiful.
There's some that's a little rubbery, some
parts that are a little rubbery but much of
it crispy, too.
So, here are our pieces of bacon.
What's really cool about this is that, because
you double the rice paper, it makes that bubbling
separation thing . . . yeah . . . which is
pretty, pretty amazing.
Mmmm.
That's really crispy.
That's excellent.
I would maybe back off on the tamari.
I would rather err more on the side of sweetness.
Iwould maybe adjust the recipe.
Do not do a damn thing that she's saying because
. . . double the maple.
Would you say this is the best vegan bacon
you've ever had?
Yeah.
I know . . . I can taste where our mistakes
are happening and where the triumphs of the
actual recipe are happening and I can say
that if this were made correctly, this would
be the best vegan bacon that I've had.
Yes.
By far.
Thank you guys for watching.
We're gonna put a link to the recipe below
so you can try it for yourself.
Send us pictures or video of your attempts
to make this recipe.
Let us know how it turned out.
And, please subscribe.
We love you guys and we had a lot of fun making
this.
Mwah!
Bye you guys.
Bye you guys.
