I’m back! In my About Me section you will read that I am a teacher. Well, we were winding down the semester and I have been wicked busy so I haven’t been able to post. But, I’m back.
Last night I searched the internet in an effort to find a seitan bacon recipe. I don’t really miss meat, it’s been seven years, but there are times that I feel nostaligic for things like pepperoni and bacon. The great thing with those products is that you are tasting the spices rather than the actual meat. So, it is fairly easy to mimic them. I found a seitan bacon recipe on the Vegan Cooking Club blog. I decided to try it out and, well, it worked.
In order to make this recipe ”look” like bacon you will need to make two separate seitan doughs.
Red Dough:
1 cup Vital Wheat Gluten
1/4 cup Soy Flour
2 Tbl Nut. Yeast
4 tsp paprika
2 tsp garlic powder
2 tsp black pepper
2/3 cup warm water
3 Tbl soy sauce
3 Tbl maple syrup
1 Tbl tomato paste
1 tsp Liquid Smoke
White Dough:
1/2 cup Vital Wheat Gluten
2 Tbl Soy Flour
1 Tbl Nut. Yeast
1 tsp garlic powder
1 tsp salt
1/2 cup warm water
3 tsp canola oil
Break the red dough into 4 pieces and the white dough into 3-4 pieces. Flatten each piece and layer alternating colors. This is your time to be creative. Once you have a big block of dough lay it on an oiled cutting board. Place another cutting board/saran wrap on top. Press your dough for at least 30 minutes.
After your dough has been pressed bake at 300F for 45 minutes. Your seitan will be a bit undercooked but this is what you want. It makes it easier to slice and it will pan-fry better.
ahhh, under cooking makes sense. I read the one on VCC and it said bake at 325 for 90 minutes, which left the bottom a bit scorched and the “bacon” too bread-like….and now I’m afraid to taste it!
Ya. There really isn’t anything in Seitan that “needs” to be cooked. Undercooking the first part helps because then you can cook it later to make it crispy. The joy in trying these recipes is that it is like a science experiment.
Wow. I’m really looking forward to giving this recipe a try. Thanks for posting and for the tip about the undercooked look.
Thanks, This is outstanding. Even smells like the real thing when cooking. I know that this may not appeal to a True-Blue Vegan, but as a 2 year veggo, the only meats I miss are things like bacon and this recipe scratches that itch.
tj
Thank you. It is fun to play with seitan because you make it look like pretty much anything. Even though I don’t miss meat anymore, 10 years now, I do enjoy the challenge of making things that are meat-like for my meat eating friends.
i heart this
ive made it twice now, total nummy nums
i had to sub soya flour for chickpea flour cos i dint have any soy flour in still turned out good