Vegan Bacon

"Bacon" made using a seitan, AKA wheat gluten, base and colored and flavored
using natural ingredients. Smokey, salty, and a hint of sweet. Perfect for
making a big batch to freeze!

Servings: 30 slices

Author:

Prep Time –
1 hour

Cook Time –
1 hour

Total Time –
2 hours

Course:

Main Course Ingredients

Cuisine:

American

Keywords:

Vegan bacon veganfood

Instructions

1 Start with the red dough. In a large bowl mix together the wheat gluten through
black pepper, all of the dry ingredients. In a bowl or measuring cup whisk or
blend the wet ingredients: water through liquid smoke. Pour the wet into the dry
and mix using a stand mixer or heavy spoon. The dough should be somewhat tough.
Set aside.
2 In a separate bowl repeat the process for the white dough. Mix the gluten
through salt. Pour in the water and oil, if using, and mix using a heavy spoon
or stand mixer. This dough should be softer than the red.
3 Turn oven on to 300 F. Spray a 9×13" glass baking dish with a light layer of
oil. Set aside for the next step.
4 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. You
can also use the steps as shown in the post to make a more variegated and
marbled look. The goal is to have white layers in the dough solely for
aesthetics.
5 Once you have a big block of dough place it in a glass baking dish. Lightly
spray with oil and place a sheet of parchment or aluminum foil on top. Place
another glass baking dish on top and press down. Load up the dish with evenly
distributed weight to press it. Let it rest like this for 30 minutes. Remove the
weights and place the dish with the second dish on top into the oven. Bake for
45 minutes.
6 Your seitan will be a bit undercooked at this point but that's the goal. Keeping
it slightly undercooked makes it easier to slice and it will pan-fry better. It
is pliable and you use it to wrap around things too! See notes for additional
ways to prepare the seitan bacon.
7 Slice into thin strips and refrigerate for up to 2 weeks or freeze for longer
storage. It is best to freeze in a single layer if you want to remove just a
couple of strips at a time.

Vegan Bacon

Course:

Cuisine:

Keywords:

🧂 Ingredients

Instructions

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