Chef Nick’s Vegan Rumaki
Vegan-friendly, Gluten-free
Serves: 6-8
Our very own Chef Nick puts a meatless spin on this Polynesian-inspired appetizer.
WHAT YOU’LL NEED:
1 pack of MyBacon, sliced into 1-inch pieces
2 (8oz.) cans of slices water chestnuts
1/2 cup ketchup
1/2 cup brown sugar
1/4 cup mayonnaise (Vegan mayo works great!)
2 Tbsp of your favorite hot sauce
~18 (3-inch) toothpicks
WHAT TO DO:
Preheat your oven to 400 degrees.
Prepare the sauce by whisking the ketchup, brown sugar, mayo, and hot sauce in a small bowl. Set aside.
Slice the bacon into 1-inch square pieces (and set aside).
Drain your water chestnuts into a bowl.
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.)
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.
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.
Serve immediately. (Warning: These go fast.)
