Seitan 'Bacon' Sandwich

Seitan ‘Bacon’

‘But what about bacon?’ (taken from most frequently asked questions proffered to Vegan’s).
Seitan Bacon was hands down the greatest thing we ever discovered after going Vegan. The recipe is for smokey, streaky bacon that slices into perfect, layered rashers and fries up a treat!
Some recipes call for a little adjustment here or there, we have experimented a lot with this and if you follow this to the letter you should have outstanding results. It’s worth noting that the ‘red/meaty’ layer should be moist and doughy in texture and a little grainy, and the ‘white/fat’ layer will feel really slimy as you’re working with it. These are exactly how they are supposed to feel so don’t worry, it’s going to OK. There are a lot of ingredients you’ll need to have to make this but
BLT is back on the menu with a vengeance baby!

Seitan bacon equipment

Here’s the equipment you’ll need, I refer to this as your bacon kit. Go and collect all of the things then keep them together, this is your tool kit for making the bacon!

Seitan 'Bacon'

Streaky, smokey rashers of mouth watering bacony joy x
Prep Time30 mins
Cook Time1 hr
Total Time2 hrs
Course: Breakfasts, Main Meals, Snacks
Cuisine: English, Vegan
Servings: 40 slices

Ingredients

Your bacon equipment kit

  • 1 hand blender
  • 2 measuring jugs using ml
  • 2 900g loaf tins rectangular ones
  • 2 large mixing bowls 2 different colours helps!
  • 2 wooden spoons
  • 1 roll baking parchment
  • 1 digital scales
  • 1 large high sided roasting tin big enough to fit both loaf tins side by side with a little gap

Red dough dry ingredients

  • 240 g wheat gluten
  • 8 tbsp nutritional yeast
  • 4 tsp onion granules
  • 3 tsp smoked paprika
  • 1/2 tsp ground black pepper

Red dough wet ingredients

  • 240 ml cold water
  • 3 tbsp light soy sauce
  • 3 tbsp liquid aminos
  • 2 tbsp worcester sauce
  • 2 tbsp red miso paste
  • 2 tbsp tomato puree
  • 1.5 tbsp liquid smoke
  • 1 tbsp olive oil

White dough dry ingredients

  • 160 g wheat gluten
  • 4 tbsp gram flour
  • 4 tsp garlic powder
  • 1 tsp salt

White dough wet ingredients

  • 320 ml cold water
  • 2 tbsp olive oil

Instructions

Red dough

  • Making the red dough
    Red seitan dough
  • Add all of the dry ingredients to one of the mixing bowls. Combine with a spoon until the colour and texture is uniform.
  • Now add all of the wet ingredients to the jug with the 240ml of water in it. Use the hand blender and mix until the colour and texture are a luscious deep reddy/brown and smooth.
  • Make a well in the centre of the dry ingredients then pour the wet ingredients in.
  • Mix it all up with the wooden spoon until you have formed a uniform looking dough.

White dough

  • Making the white dough
    White seitan dough
  • Add all of the dry ingredients to one of the mixing bowls. Combine with a spoon until the colour and texture is uniform.
  • Add the oil and water together then use the hand blender to combine till smooth.
  • Make a well in the centre of the dry ingredients then pour the wet ingredients in.
  • Mix it all up with the wooden spoon until you have formed a uniform looking dough.

Layering your bacon

  • Clear the work surface then kneed and fold the red dough until you achieve a bouncy texture.
  • Split into six equal parts then form into slabs as big as the base of your loaf tins.
  • Wipe down the work surface then repeat with the white dough. The white dough will be a lot wetter this is normal! Make the slabs the same size as the red dough slabs.
  • Now layer up a loaf red, white, red, white, red white. Repeat for the second loaf.
    Layered seitan bacon doughs
  • Place both loaves in to the tins then flatten out with your hand until they reach the edges of the tins.
    Seitan bacon in tins
  • Cover each tin with a piece of baking parchment and tie with string to hold in place. Make sure you make a good seal around the top of each loaf.
    Seitan bacon with baking parchment lids
  • Place both tins in to the roasting dish, then half fill with boiling water.
  • Bake for 45 minutes at 160 CELSIUS fan assisted or 180 CELSIUS regular.
  • Remove both loaves carefully from the tins, turn them upside down then replace them in the tins and cover again. Top up the boiling water and return to the oven for a further 45 minutes.
  • When you turn out the loaves, place them on a wire rack to cool down for half an hour.
    Cooked seitan bacon on drying rack
  • You can freeze one of the loaves at this point for later consumption, in our experience though it's better to just keep it in the fridge as the first loaf disappears pretty quickly! I can get around 20 slices out of one loaf but choose your own thickness and enjoy!
    Sliced seitan bacon
 

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