How To Make Smokey Maple Seitan Bacon Vegan Recipes

SEITAN BACON

Steps:

• Make the seitan in advance, slice thin, and set it aside.
• Whisk all the marinade ingredients together and pour into a refrigerator safe container.
• Add the slices of seitan to the marinade.
• Cover and refrigerate for 1-2 days (the longer, the better).
• Once marinated, set the temperature to 370 degrees in the air-fryer.
• Place a single layer of seitan bacon on the air-fryer base and cook for 7 minutes, stopping to flip the bacon over once 3 1/2 minutes, elapses.
• Remove the pieces and cover with aluminum foil on a plate, so you can batch cook the rest and keep the pieces warm.
• If making a BLT, toast the bread or bun.
• Then, spread vegan cashew mayo on the bun, add pieces of seitan, 2 tomato slices, raw onion (optional), and lettuce.

SMOKY VEGAN SEITAN BACON

Steps:

• Start by combining dry ingredients in a large mixing bowl. Stir to combine.
• Next, add in wet ingredients. Mix well until a dough forms.
• Knead the dough for 6-8 minutes on a wooden chopping board. It should be pretty firm and elastic after kneading.
• Shape the dough into a square and loosely wrap it in foil. Steam it for 30 minutes in a steaming basket inserted into a pot of boiling water.
• After steaming, carefully remove foil and let it cool down completely. Slice it into thin strips using a sharp knife.
• Combine everything needed for the marinate in a bowl and whisk to mix. Using a pastry brush, brush on the marinade on both sides.
• To pan-fry: Heat up a small amount of oil in a non-stick pan. Place 4-5 slices of bacon in the pan and cook for 1-2 minutes on each sides, or until both sides are nicely charred. Repeat for the remaining slices.
• To bake: Preheat oven to 200C/400F. Place bacon slices in one layer on a lined baking rack. Place rack at the uppermost layer of the oven and bake for 8-10 minutes, before flipping over and baking for another 8-10 minutes on the other side.

HOW TO MAKE SMOKEY MAPLE SEITAN BACON (VEGAN)

Steps:

• Heat your oven to 350 Fahrenheit. In a large bowl stir together the dry ingredients until combined. In another bowl stir together all the the wet ingredients until smooth.
• Pour the wet into the dry and stir until a dough forms. I like to do my kneading in the stand mixer with a dough hook but you can knead it by hand as well. If you re using the stand mixer the place the dough in the stand mixer and allow it to knead with the dough hook for 6 minutes on medium speed. I think the texture is much better when I use the stand mixer. It makes for a denser loaf. If you are kneading by hand then you will need to knead for 10 minutes until the dough is super dense and rubbery.
• Lightly oil a metal loaf pan and press the seitan dough into the pan pressing hard into the corners until the dough lies flat in the pan. Spoon 1 tbsp of soy sauce and 1 tbsp of water over the top and enclose the top of the pan with aluminum foil so steam doesn't escape.
• Bake for 30 minutes at 350. Remove from oven. Mix up your smoky maple marinade.
• Mix up all the ingredients and taste. A small taste though because it will be strong. Play with the balance of flavors to your own taste.
• Now slice up your cooled seitan into long strips. I like it thick cut! Place the marinade in a pan that can hold all the sliced bacon. Slather the marinade onto the bacon strips on both sides and allow to sit 20 minutes. Fry up the bacon in a skillet about 2 minutes on each side.
• Make ahead tip. This marinated bacon will keep in the fridge tightly covered at least a week. This way you can fry it up as needed. How cool I that?

SMOKY VEGAN BACON

Steps:

• With a mandoline or vegetable peeler, cut carrot into long, thin strips. In a shallow bowl, whisk maple syrup, paprika, garlic powder, onion powder, salt and liquid smoke. Dip carrot slices into syrup mixture, allowing excess to drip off., In a large skillet, heat oil over medium heat. Cook carrot slices in batches until browned, 4-6 minutes, turning once.

VEGAN BACON

Steps:

• Add the vital wheat gluten, nutritional yeast, smoked paprika, onion powder and garlic powder to a mixing bowl and mix together.
• Then, in a measuring jug, add vegetable stock, canola oil, tamari, maple syrup, liquid smoke, dijon mustard and tomato paste and whisk together.
• Add the wet ingredients in with the dry and mix in with a spoon until you have a thick dough.
• Move the dough to a wooden cutting board and knead it for 5-8 minutes until it is pretty stiff and firm. 5 minutes is sufficient if you have very strong hands, if you have weaker hands then up to 8 minutes may be needed. Watch for how the dough feels to know when it has been long enough. It should be firm and spring back when stretched. See the blog post for more notes about kneading.
• Form the dough into a square as much as you can, loosely wrap it in foil and steam it for 20 minutes. The water should be boiling before you add the steamer basket so that it steams properly for the full 20 minutes.
• After 20 minutes of steaming unwrap it from the foil and allow to cool completely. When it's cool, use a sharp knife to cut it into even slices.
• Prepare your marinade sauce by adding tamari, maple syrup, smoked paprika, tomato paste, garlic powder, onion powder and liquid smoke to a measuring jug and whisk with a mini whisk until smooth.
• Heat up a frying pan with the grapeseed oil and then add the first batch of bacon slices (we did 5-6 slices at a time) and brush on the marinade sauce. Flip the slices and brush the marinade sauce onto the other side. Flip the bacon slices regularly until charred on each side.
• Keep leftovers in the fridge and enjoy within about a week. It's also freezer friendly if you want to freeze it, and then thaw overnight in the fridge.

VEGAN 'BACON'

Steps:

• Heat oven to 120C/100C fan/gas 1 and line two roasting trays with baking parchment.
• Mix together the oil, soy sauce, Worcestershire sauce, maple syrup, smoked paprika and ground cumin. Lay the aubergine slices on the roasting trays and brush both sides with the spice mixture.
• Roast for 45-50 mins until partially crisp- they'll crisp up more when cool.