Chef Nick’s Vegan Rumaki

Makes approx. 18 skewers

Raise the Rumaki! This Polynesian-inspired appetizer is traditionally made with chicken livers, bacon and water chestnuts. Our very own Chef Nick swaps out the meat for a vegan version with a flavor that’ll make you sing!

WHAT YOU’LL NEED:

  • 1 (6oz.) pack of MyBacon, sliced into 1-inch pieces

  • 2 (8oz.) cans of sliced water chestnuts

  • 1/2 cup ketchup

  • 1/2 cup brown sugar

  • 1/4 cup mayonnaise
    *Vegan mayo works great!

  • 2 tablespoons of your favorite hot sauce

  • ~18 (3-inch) toothpicks

WHAT TO DO:

  1. Preheat your oven to 400 degrees.

  2. Prepare the sauce by whisking the ketchup, brown sugar, mayo, and hot sauce in a small bowl. Set aside.

  3. Slice the bacon into 1-inch square pieces (and set aside).

  4. Drain your water chestnuts into a bowl.

  5. Assemble your skewers. Spear 3 slices of water chestnut and 3 slices of MyBacon in an alternating pattern. Repeat until your bacon and chestnuts are gone. (Alternatively, you can “wrap” a longer piece of MyBacon around a whole water chestnut before spearing.)

  6. Place the skewers on a baking sheet lined with parchment paper. Bake for 5 minutes. Remove from the oven and set your sheet on a heat-safe surface.

  7. Use a basting brush to dab the sauce all over each skewer. Return them all to the oven and continue cooking until MyBacon is crisp and the sauce is sticky and thick, approximately another 5-10 minutes.

  8. Serve immediately. (Warning: These go fast.)

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