Logo
Allow cookies

Vegan bacon

Ingredients

  1. Step 1
  2. Step 2
  3. Step 3
  4. Step 4
  5. Step 5
  6. Step 6
  7. Step 7
  8. Step 8
  9. Step 9
  10. Step 10
  11. Step 11
  12. Step 12
  13. Step 13
  14. Step 14
  15. Step 15
  16. Step 16
  17. Step 17
  18. Step 18
  19. Step 19
  20. Step 20
Vegan bacon
Calories: 219 Carbohydrate: 18 g Protein: 28 g Fat: 4 g
Cook time: 80 minutes Prep time: 30 minutes Total time: 110 minutes Servings: 8

TAGS

Breakfast Lunch Plant based protein Vegan bacon Vegan Breakfast Lunch Plant based protein Vegan bacon Vegan Breakfast Lunch Plant based protein Vegan bacon Vegan

Directions

  1. Step 1 Heat the oven to 190C/170C fan/gas 5. Put the vital wheat gluten, gram flour, garlic and onion granules, paprika and nutritional yeast in a large bowl, and mix well with a wooden spoon. Stir the maple syrup, tomato purée, mustard, stock, liquid smoke and soy sauce together in a large jug.
  2. Step 2 Make a well in the dry ingredients and pour in the wet, then stir together with a wooden spoon to combine. Tip out onto a lightly floured work surface and knead for 5 mins. Press into a 20cm non-stick round or square tin and bake for 20-30 mins until golden brown. Remove from the tin and leave to cool.
  3. Step 3 Put all the glaze ingredients in a saucepan and stir to combine. Warm gently over a medium-low heat for 5 mins until the liquid is thick and glossy. Remove from the heat and set aside. Slice the cooled 'bacon' into 3mm-thick slices.
  4. Step 4 Heat about 4 tsp of the oil in a large, non-stick pan over a medium heat. Meanwhile, brush each side of the 'bacon' rashers with the glaze and fry, in batches, for 1-2 mins on each side until dark brown. Transfer to a plate and let stand for a few minutes to crisp up. Serve warm.