Crispy Fresh Pea Puffer with Smoked Vegan 'Bacon'

The professional technique is to follow each step carefully, ensuring the ideal texture. Cook the frozen peas in boiling water for 2-3 minutes. Drain and transfer them immediately to a bowl with ice water to maintain the vibrant color. Drain again very well. The most common mistake is not draining completely, resulting in watery dough and difficulty in frying.

Pique a cebola e o alho finamente. In a food processor, add the drained peas, onion, and garlic. Pulse a few times until you get a rustic mixture, but not a homogeneous puree. Some whole pea pieces are desirable for the characteristic texture of the puffers.

Transfer the pea mixture to a large bowl. Add the flour, baking powder, chopped mint, parsley, salt, black pepper, and nutmeg. Mix all dry ingredients well. Then, incorporate the plant-based milk gradually, until you get a dough that is firm enough to form the dumplings with ease.

With lightly greased hands or using a spoon, form flattened balls about 5-6 cm in diameter and 1.5 cm thick. Make sure they are uniform to ensure even cooking. The professional technique is not to overcrowd the skillet to keep the oil temperature constant.

Heat a generous amount of vegetable oil in a large skillet over medium-high heat. Fry the fritters for 3-4 minutes per side, or until beautifully golden and crispy. Transfer the fried puffers to a plate lined with paper towels to remove excess oil. Keep them warm while you prepare the 'bacon'.

Prepare the 'Bacon' Marinade: In a shallow bowl, mix the soy sauce (or tamari), liquid smoke (if using), maple or agave syrup, smoked paprika, and garlic powder. In simple terms: this marinade is the soul of the smoky and caramelized flavor, essential for authentic vegan 'bacon'.

Cut and Marinate the Rice Paper: Quickly dip each sheet of rice paper in warm water for a few seconds until pliable and translucent. Place on a cutting board and cut into strips about 2-3 cm wide. Dip the strips in the marinade, ensuring they are well covered on all sides.

Bake the Vegan 'Bacon': Preheat the oven to 180°C (350°F). Line a baking sheet with parchment paper and lightly grease it. Arrange the marinated rice paper strips in a single layer, without them touching. Bake for 10-15 minutes, turning halfway through, until crispy and with slightly charred edges. Keep an eye on it, as they burn quickly.