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.
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.
Enjoy!
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