Vegan Bacon

This vegan bacon is smoky and lusciously textured and made from seitan ! It ’ second crisp, chewy, salty and dulcet and packs a good protein punch besides .

well would you look at that ? Sorta kinda possibly looks like bacon right ?
And let me tell you it ’ s wholly delectable and it ’ s not that hard to make either. sure there are a few steps involved, but it ’ second playfulness.

We love making the vegan ‘ kernel ’ recipes here and we ’ ve already made vegan steak and vegan chicken, vegan pepperoni, vegan sausages and vegan salami .

How To Make Vegan Bacon

You will find broad instructions and measurements in the recipe card at the bottom of the post. This is a drumhead of the process to go along with the process photograph .

• It’s actually pretty easy! No really it is. 
• There is one crucial ingredient and that is Vital Wheat Gluten. This is the ‘seitan’ part of the recipe and it’s crucial to create the texture. 
• So we start off by adding some vital wheat gluten, nutritional yeast, smoked paprika, onion powder and garlic powder to a mixing bowl and mixing together.

• Then, in a measuring jug add vegetable stock, canola oil, tamari, maple syrup, liquid smoke, dijon mustard and tomato paste and whisk that together.

• Add the wet ingredients in with the dry and mix in properly so that you have a thick dough. 

• Move the dough to a wooden cutting board and knead it for 5-8 minutes until it is pretty stiff and firm (more about this later). 

• Then form it into a square as much as you can, loosely wrap it in foil and steam it for 20 minutes. 

TOP TIPS: It must be broadly wrapped in the foil as it will expand a little while it ’ second steaming. Make certain the water is boiling in your pot before you add your soft-shell clam basket and start steaming it and prison term your 20 minutes from that steer. It needs to be 20 minutes of proper steamer .

• After 20 minutes of steaming unwrap it from the foil.

• When it’s cool, use a sharp knife to cut it into even slices. 

TOP TIP: Let it cool completely before slicing. We made a batch where we sliced it before it had cooled, it made the process much more unmanageable. It helps enormously to get even slices if the seitan is cooled first base .

The Marinade

• Mix up a marinade sauce of tamari, maple syrup, smoked paprika, tomato paste, garlic powder, onion powder and liquid smoke. 

• Heat up a frying pan with some oil and then add the bacon slices.

• Brush on the marinade sauce.

• Flip the slices and brush the marinade sauce onto the other side. Flip the bacon slices regularly until charred on each side. 

TOP TIP:  Grapeseed anoint is a good choice to use for frying as it has a gamey smoke point thus assists in getting that char front on your vegan bacon. however, we besides tested this with olive vegetable oil and it besides worked well .

Salty, Sweet and Smoky

Liquid smoke – we use a lot of liquid smoke in this recipe. however, it truly does bring it with that smoky spirit that is evocative of bacon .
Maple syrup – brings that slight sweet that goes beautifully with the smoky flavors .
Tamari – of course we need enough of salty to balance the smoky and sugared flavors and we get that from the tamari .

How To Knead Seitan

After you mix the wet and dry ingredients for this recipe, you need to knead the dough until it reaches a firm texture. It ’ s a little crafty because you go more by tactile property than by prison term. But I will still attempt to give you some time guidelines .
My hands are not super strong hands, so when I kneaded the boodle I needed 8 minutes to get it to the veracious consistency. When Jaye kneaded it with his hard fascinate strength ( from pull ups ) he lone kneaded it for 5 minutes and we were there with the consistency. It should feel very firm to the touch and spring back when you stretch it .
The good thing with this recipe is that I don ’ metric ton think it will be an issue if you knead it a little excessively long. If you knead it for excessively abruptly a time though then the bacon will be besides soft and won ’ t have that firm consistency that you would want. so set the timer for 5 minutes if you have a pair of potent hands but if after 5 minutes you ’ re not certain if it ’ randomness done then keep going !

More Vegan ‘Meat’ Recipes

Did you make this recipe? Be sure to leave a comment and rating below!

Vegan Bacon

This vegan bacon is smoky, perfectly textured and made from seitan! It’s crispy, chewy, salty and sweet and packs a protein punch!

4.88

from

24

votes
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Prep Time:

35

minutes

Cook Time:

25

minutes

Total Time:

1

hour

Servings:

26

Strips

Calories:

93

kcal

generator :Alison Andrews

Ingredients

For the Vegan Bacon:

• ▢

  2 cups Vital Wheat Gluten ( 300g )

• ▢

  ¼ cup Nutritional Yeast ( 15g )

• ▢

  2 teaspoons Smoked Paprika

• ▢

  ½ teaspoon Onion Powder

• ▢

  ½ teaspoon Garlic Powder

• ▢

  ½ cup vegetable stock ( 120ml )

• ▢

  ¼ cup Canola vegetable oil ( 60ml )

• ▢

  ¼ cup Tamari ( 60ml )

• ▢

  ¼ cup Maple Syrup ( 60ml )

• ▢

  Read more : How to Cook Frozen Hamburger Patties in the Oven – Bowl Me Over

  2 Tablespoons Liquid Smoke

• ▢

  1 tablespoon Dijon Mustard

• ▢

  2 Tablespoons Tomato Paste

For the Marinade:

• ▢

  2 Tablespoons Tamari

• ▢

  2 Tablespoons Maple Syrup

• ▢

  1 teaspoon Smoked Paprika

• ▢

  1 tablespoon Tomato Paste

• ▢

  ¼ teaspoon Garlic Powder

• ▢

  ¼ teaspoon Onion Powder

• ▢

  ⅛ teaspoon Liquid Smoke

For Frying: 

• ▢

  Grapeseed oil

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Instructions

• Add the critical wheat gluten, nutritional yeast, smoked paprika, onion powder and garlic powder to a mix bowling ball and mix in concert .
• then, in a measurement jug, add vegetable stock certificate, canola oil oil, tamari, maple syrup, fluent smoke, dijon mustard and tomato paste and whisk together .
• Add the wet ingredients in with the dry and mix in with a spoon until you have a thick dough .
• Move the boodle to a wooden cutting display panel and knead it for 5-8 minutes until it is reasonably stiff and firm. 5 minutes is sufficient if you have very strong hands, if you have weaker hands then up to 8 minutes may be needed. Watch for how the dough feels to know when it has been long enough. It should be tauten and jump back when stretched. See the web log post for more notes about massage .
• Form the dough into a square equally much as you can, loosely wrap it in foil and steamer it for 20 minutes. The water should be boiling before you add the steamer basket so that it steams by rights for the wax 20 minutes .
• After 20 minutes of steaming unwrap it from the foil and allow to cool completely. When it ’ s cool, use a sharp knife to cut it into evening slices .
• Prepare your marinade sauce by adding tamari, maple syrup, smoked paprika, tomato glue, garlic powder, onion powderize and liquid pot to a measurement jug and whisk with a mini whisk until smooth .
• Heat up a fry pan with the grapeseed oil and then add the first base batch of bacon slices ( we did 5-6 slices at a time ) and brush on the marinade sauce. Flip the slices and brush the marinade sauce onto the other side. Flip the bacon slices regularly until charred on each side .
• Keep leftovers in the electric refrigerator and enjoy within about a workweek. It ’ mho besides deep-freeze friendly if you want to freeze it, and then thaw overnight in the electric refrigerator .

Video

Notes

1. Vital Wheat Gluten. For the best accuracy weigh your Vital Wheat Gluten. If using only the cup method, this is 2 packed cups.
2. Canola Oil. I have only made this with canola oil, but I imagine a different oil could also work. I would not use coconut oil though (too thick and flavored).
3. Liquid Smoke. It is a lot of liquid smoke but really works in creating that ‘bacon’ flavor.
4. Grapeseed Oil. This has a high smoke point so really assists in getting the bacon charred which also assists in the flavor. You can use a different oil for frying though. We used about 2 Tbsp during frying but you may need more or less depending on the pan you use.
5. Prep time includes the time spent steaming, but does not include cooling time for the seitan before slicing.
6. Gluten-Free. Unfortunately this vegan bacon cannot be made gluten-free as it relies on the vital wheat gluten for the structure and consistency and there are no substitutions that can be made for it.

Nutrition

Serving:

1

Strip

|

Calories:

93

kcal

|

Carbohydrates:

5.8

g

|

Protein:

9.4

g

|

Fat:

3.4

g

|

Saturated Fat:

0.4

g

|

Sodium:

263

mg

|

Fiber:

0.4

g

|

Sugar:

3

g

DID YOU MAKE THIS RECIPE ? Rate it & leave your feedback in the comments section below, or tag @ lovingitvegan on Instagram and hashtag # lovingitvegan

source : https://mytaemin.com
Category : Cook