Originally shared in the Facebook group The Seitan Appreciation Society, Nigel's seitan bacun is incredible!
Blitz all of the ingredients through the beet powder in a food processor together.
Add some of the reserved aquafaba and continue to process until you get a soft whipped cream consistency.
Add 2 cups of VWG and process until it comes together to form a dough. Remove from the food processor and set aside.
Add 1 cup of vital wheat gluten, any remaining aquafaba, and enough water into the food processor until the mixture forms a dough.
Divide both dough balls each into 4 pieces and layer them starting with the meat first, then fat.
Roughly shape the stacked layers into a block and chill.( I put mine in the freezer for an hour to firm up.)
Remove from freezer and slice into 5mm slices.
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.
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.