In the meantime make the marinade by adding in all remaining ingredients except the rice paper rolls. Whisk together.

Once the tempeh is done steaming let it cool and then slice it thinly, about ¼ inch thick.

Place in the marinade and marinate for at least 20 minutes. If marinating longer place in the fridge. You can marinate for up to 8 hours.

When ready to cook, preheat the oven to 450°F (220°C).

Pour about ¼ cup (60ml) water into a flat dish. Take one rice paper roll and submerge in the water for 7 to 10 seconds. Just enough to get it wet and flexible but not overly saturated.

Take two pieces of tempeh and place them on the rice paper roll. Roll the wrapper up and repeat the process until all are made. If you need a visual please check the youtube video. Place on a parchment lined baking sheet.

Lightly brush the vegan bacon with the marinade and bake for 10 minutes. Remove from the oven, flip the vegan bacon and lightly brush again. Place back in the oven for 10 minutes, and then repeat that process one more time.

After the vegan bacon is done the rice paper should be crispy. You can brush a bit more marinade overtop and sprinkle with flaky sea salt. Enjoy.