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Seitan Bacon

seitan bacon


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Last night I searched the internet in an effort to find a seitan bacon recipe.  I don’t really miss meat, it’s been many 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 (Hungarian is best and adds the most color)
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 (also adds to the red color)
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

seitan bacon

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. This also alows the gluten to relax. 

After your dough has been pressed bake the whole “loaf” 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.

seitan bacon

After you slice it store it in ziploc bags or vacuum seal it. Seitan freezes well too. To prepare for a meal you can chop it up into bits of lightly fry to get it crisp. This won’t behave just like bacon but it’ll add some new flavors and flair to your non-meat menu. 

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