Best Seitan Bacon Recipes

STARCH WATER BACON

Steps:

• PREPARE YOUR STARCH WATER After washing flour, let your starch water rest for several hours or overnight so it has time to settle. Check out the step-by-step for washing flour to make seitan here. Once settled, pour off most of the excess water, leaving about 15% on top. Then stir them together. This does not need to be an exact science, but you're looking for the mixture to resemble a very thin crepe batter when its all stirred up. TIP: You can leave your starch water in the fridge for several days if you're not going to be able to use it right away.
• MIX YOUR BATTER Separate the batter (mixed starch water) into 2 parts. Measure out 1 1/4 cups for the "meat," and 3/4 cup for the "fat." Then add all of the "meat" ingredients into the 1 1/4 cup batter, and the "fat" ingredients into the 3/4 cup batter. I used a blender stick to make it super quick, but you can use a whisk, blender, or even a spoon. TIP: The measurements do not need to be exact. I worked with what I had from one washing and you may have more or less. You can adjust the seasonings to however you like and think of this more as a general guide.
• MAKE YOUR "PANCAKES" Heat a large, non-stick pan over medium heat. Add a little bit of cooking spray or oil to keep the batter from sticking. Pour thin stripes of red and white mixture (using more red than white) into the hot pan, and move the pan as necessary to keep the batter as thin as possible, spreading it around the pan into a solid "pancake". If it's too thick your bacon will be more chewy than crispy. As a solid sheet, it should be able to easily slide around the pan. No need to flip, it will cook through fairly quickly if it's thin enough. Just transfer it to a plate and keep making pancakes until your batter is used up. TIP: My measuring cups have spouts so I kept everything in them as I mixed to make the batter easy to pour out later. I've heard some people transfer their batter to used squeeze bottles to make it even easier to keep the batter strips as thin as possible.
• CUT YOUR PANCAKES INTO STRIPS OF BACON Once you have your pancakes made, you can use a pizza cutter or kitchen scissors to cut, or rip them into strips. I did a combination of cutting and ripping for a more authentic look. TIP: Don't worry if your pancakes rip some as cooking, they will look more authentic with torn edges. Any little pieces can be made into bacon bits.
• FRY YOUR BACON Heat another tablespoon or two of oil on the pan over medium-high heat, and working in batches, fry your strips, adding oil as necessary to finish.

SEITAN BACON

Steps:

• Mix the doughs up and form into balls, each one separately.
• Break the red dough into 4 pieces and the white dough into 3-4 pieces. Flatten each piece and layer alternating colors on top of each other. This is your time to be creative. Once you have a big block of dough lay it on an oiled cutting board. Place another cutting board/saran wrap on top. Press your dough for at least 30 minutes.
• After your dough has been pressed bake at 300F for 45 minutes. Your seitan will be a bit undercooked but this is what you want. It makes it easier to slice and it will pan-fry better.
• Slice into bacon strips and pan fry to the desired crispness you like. Enjoy!

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.

SEITAN BACON - PLANT-BASED BACON

Steps:

• Preheat an oven to 170°C / 340°F
• In a large bowl combine the dry ingredients for the light layer and mix thoroughly
• In a smaller bowl mix together the light layer wet ingredients and then add this to the dry ingredients. Mix to form a dough and then turn the dough out onto a work surface and knead for 1 - 2 minutes. Set aside while you make the red layer
• In the same large bowl mix together the red layer dry ingredients.
• In a smaller bowl mix together the wet ingredients for the red layer and add this to the bowl with the dry ingredients. Combine into a dough and knead together for 1 - 2 minutes.
• Tear off a sheet of foil around 18 x 18 inches and divide both the red and light doughs into two pieces.
• Place half the red layer onto the foil and make a rectangle around 6 inches square. Onto the red layer add half the white layer and stretch to the same size, pressing them together.
• Do the same with the two remaining halves of seitan to create a slab of bacon.
• Wrap the seitan with the foil tightly to maintain the shape and then wrap in another layer of foil to create a tight package.
• Place the wrapped bacon in the oven directly on the oven rack. Bake for 90 minutes and then remove from the oven and allow to cool still wrapped in the foil.
• For best results refrigerate the bacon for a few hours or overnight to firm up. The bacon can then be sliced and heated in a little oil in a pan or added to any other dishes.