Delicious Eats

Seitan Bacon

This  “meaty”, chewy, “bacon” recipe comes from our friend Amanda at Peaceful Table.

Two different colored doughs give this recipe the striped look of traditional bacon, and smoked paprika and liquid smoke give it a great smoky, savory flavor.

Thanks for the recipe and photo, Amanda!

Red Dough

Dry:

1 Cup Vital Wheat Gluten

1/4 Cup soy flour  (or garbanzo flour)

2 Tablespoons Nutritional Yeast

2 teaspoons regular paprika

2 teaspoons smoked paprika

1 teaspoon garlic powder

1 teaspoon onion powder

1/2 teaspoon black pepper

Wet:

2/3 Cup warm water

3 Tablespoons Tamari

3 Tablespoons maple syrup

2 Tablespoons tomato paste

1 teaspoon Liquid Smoke

2 Tablespoons peanut oil

White Dough

Dry:

1/2 Cup Vital Wheat Gluten

2 Tablespoons garbanzo flour  (or soy flour)

1 Tablespoon Nutritional Yeast

1/2 teaspoon garlic powder

1 teaspoon onion powder

1/2 teaspoon fine sea salt

Wet:

1/2 Cup warm water

1 Tablespoon peanut oil

Directions

Red Dough:  In a medium mixing bowl, dry whisk together the dry ingredients.
Separately combine all the wet ingredients and stir or whisk until well blended.
Add wet ingredients to dry ingredients and stir with a spoon until mixed.
Shape red dough into a fat log and cut into three equal pieces.

White Dough:  In a small mixing bowl, dry whisk together the dry ingredients.
To the dry ingredients, add in the water and oil, and stir with a spoon until mixed.

Divide the white dough into two equal pieces.

Lay a piece of plastic wrap on the counter and put one piece of red dough on it.

Cover the red dough with another piece of plastic wrap.

Gently roll out dough until it’s about 1/4-inch tall.  I suggest making it approx. 6″ x 7″.

Spray a piece of tin foil with cooking spray and transfer the flattened dough onto it.  I did this by picking up the piece of plastic and flipping it onto the foil.
Repeat the rolling process, alternating the white and red doughs, and stacking them onto the first piece that you laid onto the foil.  Don’t try to make them perfect.

Place a piece of plastic wrap on top of the stacked doughs.

Rest a medium-heavy book on top of the plastic for about 20 minutes.

Remove the plastic wrap, and wrap the whole slab of bacon in tin foil.
On a baking sheet, bake at 300 degrees for 45 minutes.

Your seitan will be a bit undercooked, but this is good because it will be easier to slice, and it will pan-fry better.

Cool and slice.

When you’re ready to use the bacon:  pan fry in a non-stick skillet with a bit of vegan butter and a few sprinkles of seasoning salt.  The recipe author used McCormick Grill Mates Smokehouse Maple Seasoning for some extra bacony kick.

To see more photos of the process, visit: http://www.peacefultable.net/seitan-bacon/

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