I make this from seitan and marinate in a sweet, smoky sauce to get the real smoked bacon vibes going! This has got a good meaty bite to it, tastes amazing, and doesn't contain any animals! Winner, winner.. bacon sarnies for dinner! Here we go...
Gather all this stuff: for the bacon "fat": 1tsp white miso paste, 2 tsp nutritional yeast, 1 veggie stock cube, 1 tsp garlic powder, 200ml hot water, 3 tbsp vegetable oil, 120g vital wheat gluten
for the "meat": 150g vital wheat gluten, 2 tbsp paprika, 5tsp liquid smoke, 3 tsp garlic powder, 2 tbsp soy sauce, 1 veggie stock cube, 220ml hot water, 1 tbsp tomato puree, a few drops of red food colouring
for the marinade: 2tbsp maple syrup, 1 tbsp liquid smoke, 1 tbsp paprika, 2 tsp soy sauce, splash of water.
1.Lets make the bacon "fat" first! In a jug, dissolve the veggie stock cube, miso paste, nutritional yeast and garlic powder in 200ml hot water. Then add the vegetable oil.
2. In a bowl, add the liquid mixture to about 120g vital wheat gluten. gently knead to make a very soft ball of stretchy seitan dough. Pop this to one side whilst we make the "meat"
3. Now we make the "meat"! In a jug mix the paprika, liquid smoke, soy sauce, garlic, stock cube, tomato puree and a few drops of red food colouring. Then, add about 220ml hot water and mix.
4. In a bowl, add your wet mixture into 150g gluten, and (as before) mix together to form a soft, stretchy, pink dough that kinda feels and looks like brains.
5. Next, divide your doughs into 3 (as below) roll and stretch out a layer of "fat", and place a slightly thicker layer of "meat" on top. Keep going until you have a tower of seitan! like this, look....
6. Once complete, tightly wrap the bacon block in 2 layers of cling film and 2 layers of tin foil (to stop any explosions when cooking)
7. Place in a large pan of boiling water and cover with a lid. Let the bacon simmer for about an hour and a half, turning halfway through. It should end up bouncy and springy to the touch. Remove from the pan, and carefully take off the foil and cling film. In a Tupperware, mix the ingredients for the marinade together and add the warm bacon.. slab. As it cools, it will absorb all the smoky goodness! Turn every now and then to evenly coat the bacon. Allow to fully cool.
8. Slice. Fry. Eat. ENJOY!
Have it in a sandwich, use for a carbonara, add it to your fry-up.. go wild!!
YA WELCOME.
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