Saturday, July 21, 2012

Ultimate Vegan Bacon

This is the recipe of recipes! Who doesn't love bacon? This is my take on vegan bacon. Gather your ingredients. This recipe will call for two separate doughs, one red one white. For the red dough you will need:

1 cup vital wheat gluten

1/3 cup all purpose flour

1 tbs paprika

2 tsps black pepper

3 tsps garlic powder

3 tbs nutritional yeast

1 1/2 tbs tomato paste

2/3 cup warm water

3 tbs soy sauce

2 tbs maple syrup

1 tsp liquid smoke

For the white dough you will need:

1/2 cup vital wheat gluten

1/4 cup all purpose flour

2 tbs nutritional yeast

2 tsps garlic powder

1 tsp sea salt

1/2 cup water

1 tbs olive oil

Start by getting two large bowls and adding the dry ingredients from the red dough into one bowl and adding the dry ingredients from the white dough in the other bowl.


Add the wet ingredients from each dough into their respective bowls and mix until all the flour is wet and a moist dough is sitting in each bowl.

Knead each dough ball in their bowls for about 5 minutes. Form the dough into a ball and let them rest for about 15 minutes to let the flour absorb some of the moisture. After the dough has rested take each ball and cut each into 4-5 pieces. Flatten and stretch each piece into a long flat strip then stack them up. Red on white on red on white on red.

Once you have your mound of dough, form it into a smooth block and place it between two plates and let the dough pieces fuse together. This is what will give your vegan bacon the marbled look like real bacon. Let the pieces press for about 20-30 minutes. Place the pressed block onto a baking sheet and stick it in a 375 degree over for about 30 minutes. The dough will not be cooked all the way through at this point.

Remove it from the oven and let cool until it is cool enough to handle and cut. Cut into thin strips or thick strips if you prefer. Cook these strips in a pan until they are nice and crispy.


Once they are done, use them as you please.

We made VBLT's. Vegan bacon lettuce and tomato sandwiches.


Store the rest in the fridge or freeze it to save it for even longer. Any scraps left over can be cooked, crumbled and used s a delicious salad topping.


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