Vegan bacon in a tray

Vegan bacon

Name: Vegan bacon
Prep time: 30 min
Cook time: 50 min
Total time: 1 h 20 min
Yield: 8
Ingredients: 250g vital wheat gluten plus extra for dusting; 50g gram (chickpea) flour; ½ tsp garlic granules; ½ tsp onion granules; ½ tsp smoked paprika; 25g nutritional yeast; 1 tbsp maple syrup; 30g tomato purée; 2 tsp Dijon mustard; 150ml vegetable stock; 1 tsp liquid smoke flavouring; 4 tbsp soy sauce; 2 tbsp vegetable oil; 60ml maple syrup; 60ml soy sauce; 1 tbsp tomato purée; ½ tsp liquid smoke flavouring; ½ tsp onion granules; ½ tsp garlic granules; ½ tsp smoked paprika

Ailsa Brown

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Serves 6 - 8

Easy

Prep: 30 mins

Cook: 50 mins

plus cooling

A star rating of 4.5 out of 5.2 ratingsRate

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Our vegan bacon is made with vital wheat gluten and packed with protein and spice – perfect to use as a plant-based bacon alternative

Dairy-free

Egg-free

High-protein

Nut-free

Vegan

Vegetarian

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Ingredients

Nutrition

Units:

MetricUS

250g vital wheat gluten

plus extra for dusting
50g gram (chickpea) flour
½ tsp garlic granules
½ tsp onion granules
½ tsp smoked paprika
25g nutritional yeast
1 tbsp maple syrup
30g tomato purée
2 tsp Dijon mustard
150ml vegetable stock
1 tsp liquid smoke flavouring
4 tbsp soy sauce
2 tbsp vegetable oil

For the glaze

60ml maple syrup
60ml soy sauce
1 tbsp tomato purée
½ tsp liquid smoke flavouring
½ tsp onion granules
½ tsp garlic granules
½ tsp smoked paprika

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Nutrition: Per serving (8)

kcal224
fat4g
saturates0.4g
carbs18g
sugars10g
fibre2g
protein28g
salt2.3g

Method

step 1

Heat the oven to 190C/170C fan/gas 5. Put the vital wheat gluten, gram flour, garlic and onion granules, paprika and nutritional yeast in a large bowl, and mix well with a wooden spoon. Stir the maple syrup, tomato purée, mustard, stock, liquid smoke and soy sauce together in a large jug.
step 2

Make a well in the dry ingredients and pour in the wet, then stir together with a wooden spoon to combine. Tip out onto a lightly floured work surface and knead for 5 mins. Press into a 20cm non-stick round or square tin and bake for 20-30 mins until golden brown. Remove from the tin and leave to cool.
step 3

Put all the glaze ingredients in a saucepan and stir to combine. Warm gently over a medium-low heat for 5 mins until the liquid is thick and glossy. Remove from the heat and set aside. Slice the cooled ‘bacon’ into 3mm-thick slices.
step 4

Heat about 4 tsp of the oil in a large, non-stick pan over a medium heat. Meanwhile, brush each side of the 'bacon' rashers with the glaze and fry, in batches, for 1-2 mins on each side until dark brown. Transfer to a plate and let stand for a few minutes to crisp up. Serve warm.

Recipe tip

We used a circular tin to give different sized bacon, but can of course use a square tin to get the same size.

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A star rating of 4.5 out of 5.2 ratings

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