What goes extremely well with several sandwiches and bagels? What is the best part about breakfast, if you fry it?
Right! Vegan smoked bacon!

My vegan smoked bacon recipe is not hard to make. But you should bring some time and patience. But the effort is rewarded! The consistency and taste of my bacon is damn close to the original!


Ingredients for 1 smoked bacon:

Broth:
2 l vegetable stock
8 cloves of garlic, finely minced
2 tbsp soy sauce

Smoked ham, red parts:
1 1/4 cups vital wheat gluten
1 tbsp gram flour (chick pea flour, garbanzo flour)
2 tbsp nutritional yeast flakes
1 red beetroot, peeled, in pieces
1/2 cup water
2 tbsp soy sauce
2 tsp liquid smoke
1 tsp tahini
A few drops of red, vegan food colouring

Smoked ham, white strings:
3/4 cup vital wheat gluten
1 tbsp nutritional yeast flakes
3 tbsp chick peas (cooked, from a glass or can)
1/2 cup aquafaba (the cooking water of chickpeas, from a glass or can)
1 tsp white or yellow miso paste
1 tsp tahini
2 tbsp coconut oil, melted
1 tsp liquid smoke

Brine:
4 cups water
60 g nitrite pickling salt (I ordered it on the internet and it has 04-05% sodium nitrite)
1/2 tbsp sugar
1 tsp black pepper, ground
4 juniper berries, slightly pounded
1 pinch of caraway seed, ground
1 tsp mustard seeds, ground

Directions:

Bring the stock to a boil.

Smoked seitan bacon, red parts:
Mix the vital wheat gluten with gram flour and nutritional yeast flakes.
Purée the water, soy sauce, liquid smoke, tahini and food colouring with the beetroot until no pieces are left and a smooth liquid has evolved.
Use your hands to knead approximately 3/4 of the liquid into the seitan powder with your hands. Gradually add more liquid until a firm, tough dough has formed. It is best to use rubber gloves for this, because of the colour. Now knead the seitan dough with a dough hook for 10-15 minutes.
Use your hands again to knead the dough together into 3 parts. Pull and knead those into three long and flat strings.

Smoked seitan bacon, white strings:
Mix the vital wheat gluten with the yeast flakes.
Purée the water, miso paste, liquid smoke, tahini and coconut oil with the chickpeas until no pieces are left. Use your hands to knead approximately 3/4 of the liquid into the vital wheat gluten. Gradually add more liquid until a firm dough is formed. Now knead the Seitan-Fix mixture with a dough hook. Knead for 10-15 minutes.
Use your hands again to knead the dough into 2 or 3 long, thin and flat parts.

Layer the red and the white parts over each other and press them firmly together, twisting and kneading them slightly into each other.

Wrap the seitan loosely in aluminium foil. Place it in a steamer and simmer it over the boiling broth for 40 minutes. Turn the heat off and unwrap the seitan. Place it in the broth. Let the seitan cool off completely in the broth.

Bring all ingredients of the brine to a boil, simmer for 5 minutes and remove from heat. Then sieve and let cool.
Place the seitan ham in a large plastic box with a lid. Add the brine, so that the bacon is fully covered. Put it in the fridge for 3 days. Take the seitan ham out of the brine and rinse it under cold water.

If you do not have a Smoking Gun or any other smoking option, you can just cut the vegan bacon into thin slices now and enjoy it. It is already very delicious. But it really gets amazing with the next step.
Cut the smoked ham into very thin slices. Put these in a zip lock bag and fill it with smoke with a smoking gun. Close the bag tightly and let the seitan bacon sit for a few minutes.

Enjoy your vegan smoked bacon on sandwiches, fried, to vegetables or just as it is!

Did you enjoy this recipe?

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