Vegan Bacon Recipe
By Loving It Vegan
🔪Prep Time: 35 mins
👩🍳Cook Time: 25 mins
For the Vegan Bacon:
2 cups (300g) Vital Wheat Gluten*
1/4 cup (15g) Nutritional Yeast
2 tsp Smoked Paprika
1/2 tsp Onion Powder
1/2 tsp Garlic Powder
1/2 cup (120ml) Vegetable Stock
1/4 cup (60ml) Canola Oil*
1/4 cup (60ml) Tamari
1/4 cup (60ml) Maple Syrup
2 Tbsp Liquid Smoke*
1 Tbsp Dijon Mustard
2 Tbsp Tomato Paste
For the Marinade:
2 Tbsp Tamari
2 Tbsp Maple Syrup
1 tsp Smoked Paprika
1 Tbsp Tomato Paste
1/4 tsp Garlic Powder
1/4 tsp Onion Powder
1/8 tsp Liquid Smoke
1Add the vital wheat gluten, nutritional yeast, smoked paprika, onion powder and garlic powder to a mixing bowl and mix together.
2Then, in a measuring jug, add vegetable stock, canola oil, tamari, maple syrup, liquid smoke, dijon mustard and tomato paste and whisk together.
3Add the wet ingredients in with the dry and mix in with a spoon until you have a thick dough.
4Move 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.
5Form 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.
6After 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.
7Prepare 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.
8Heat 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.
9Keep 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.
Top Vegan Recipe Resources 🥑
Batch Cooking Club
Stephanie Dreyer (owner of Batch Cooking Club) is a plant-based meal planning expert. Her recipes and meal planning advice have been featured in several publications and online media outlets, including VegNews magazine and VegNews.com, Chickpea magazine, MensHealth.com, Parade and Thrive Global.
Brand New Vegan
Hi! I’m Chuck Underwood and I have a pretty unique job…..in that, I cook for thousands of people all over the world. No, I don’t deliver sorry…..but I do cook, and then provide you with the recipe 🙂 I do this because people want to eat healthily, and thanks to documentaries like “Forks Over Knives” and “What The Health”, plant-based diets are finally becoming mainstream. But… changing your diet overnight is not as easy as it looks. People usually have no idea where to start, or even how to cook for that matter….plus we are so addicted used to all of our favorite foods. From someone who has been there-done that – I know how difficult it can be.
Earth of Maria
I’ve never been good at introductions because when they’re needed, I seem to forget every single interesting thing about myself. But I guess we’ll start with the basics. My name is Maria, and I am a twenty year old student from England. I study history at the University of Oxford and live in Brighton, but I was born in Russia and moved to the UK around ten years ago. I’m a vegan foodie (as you can probably tell by this blog), a lover of long walks and somewhere awkwardly between extrovert and introvert. Veganism and healthy eating are a huge part of my life, given that both have helped me overcome an unhealthy relationship with food. Finding balance took a lot of time and patience. But, as with many things in life, hard work proved 110% worth it! Whenever I’m not in the kitchen or working in my room, you’ll often find me at the gym, or at the grocery store looking for inspo for my next recipe.