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Originally shared in the Facebook group The Seitan Appreciation Society, Nigel's seitan bacun is incredible!

Images © Copyright Nigel Frazer-Ashbrook

Ingredients

Meat Part (red streaks)
 1 can of drained chickpeassave the liquid for later
 1 drained butter beanssave the liquid for later
 ½ tbsp miso paste
 1 tsp MSG**optional
 1 tsp smoked paprika
 1 tbsp liquid smoke
 ½ tbsp apple cider vinegar
 1 veg oxo cube
 1 tsp tahini
 2 tsp beetroot powder
 reserved aquafaba (bean liquid)****use as much as you need until you get a soft whipped consistency (see directions below)
 2 cups vital wheat gluten
Fat Part (white streaks)
 1 cup vital wheat gluten
 remaining reserved aquafaba + water**any remaining aquafaba and enough water until you get a soft whipped consistency (see directions below)
For Frying
 oil for frying
 a few drops of mushroom soy sauceoptional - adds extra flavor
 a few drops of liquid smokeoptional - adds extra flavor

Directions

For the meat (red streaks)
1

Blitz all of the ingredients through the beet powder in a food processor together.

2

Add some of the reserved aquafaba and continue to process until you get a soft whipped cream consistency.

3

Add 2 cups of VWG and process until it comes together to form a dough. Remove from the food processor and set aside.

For the fat (white streaks)
4

Add 1 cup of vital wheat gluten, any remaining aquafaba, and enough water into the food processor until the mixture forms a dough.

Layering
5

Divide both dough balls each into 4 pieces and layer them starting with the meat first, then fat.

6

Roughly shape the stacked layers into a block and chill.( I put mine in the freezer for an hour to firm up.)

7

Remove from freezer and slice into 5mm slices.

8

Now roll out the slices to get the thin bacon slice and fry. I used a few drops of liquid smoke and mushroom soy sauce while frying to add extra flavour.
I found that by ommiting the simmering stage gives the bacon a more 'athentic' feel and chew when fried. You can freeze the uncooked bacon, but remember to seperate the rashers.

9

I found that omitting the simmering stage gives the bacon a more 'authentic' feel and chew when fried. You can freeze the uncooked bacon, but remember to separate the rashers.

Ingredients

Meat Part (red streaks)
 1 can of drained chickpeassave the liquid for later
 1 drained butter beanssave the liquid for later
 ½ tbsp miso paste
 1 tsp MSG**optional
 1 tsp smoked paprika
 1 tbsp liquid smoke
 ½ tbsp apple cider vinegar
 1 veg oxo cube
 1 tsp tahini
 2 tsp beetroot powder
 reserved aquafaba (bean liquid)****use as much as you need until you get a soft whipped consistency (see directions below)
 2 cups vital wheat gluten
Fat Part (white streaks)
 1 cup vital wheat gluten
 remaining reserved aquafaba + water**any remaining aquafaba and enough water until you get a soft whipped consistency (see directions below)
For Frying
 oil for frying
 a few drops of mushroom soy sauceoptional - adds extra flavor
 a few drops of liquid smokeoptional - adds extra flavor

Directions

For the meat (red streaks)
1

Blitz all of the ingredients through the beet powder in a food processor together.

2

Add some of the reserved aquafaba and continue to process until you get a soft whipped cream consistency.

3

Add 2 cups of VWG and process until it comes together to form a dough. Remove from the food processor and set aside.

For the fat (white streaks)
4

Add 1 cup of vital wheat gluten, any remaining aquafaba, and enough water into the food processor until the mixture forms a dough.

Layering
5

Divide both dough balls each into 4 pieces and layer them starting with the meat first, then fat.

6

Roughly shape the stacked layers into a block and chill.( I put mine in the freezer for an hour to firm up.)

7

Remove from freezer and slice into 5mm slices.

8

Now roll out the slices to get the thin bacon slice and fry. I used a few drops of liquid smoke and mushroom soy sauce while frying to add extra flavour.
I found that by ommiting the simmering stage gives the bacon a more 'athentic' feel and chew when fried. You can freeze the uncooked bacon, but remember to seperate the rashers.

9

I found that omitting the simmering stage gives the bacon a more 'authentic' feel and chew when fried. You can freeze the uncooked bacon, but remember to separate the rashers.

Nigel Frazer-Ashbrook’s Bacon