Dad. At Home.

Thick Cut Vegan Bacon

Ben Hartung

Thick Cut Vegan Bacon

Book: Making Vegan Meat by Mark Thompson
Print Recipe Pin Recipe
Course: Breakfast, Side Dish
Ingredients Method

Ingredients
  

Meat (Red)
  • 1 cup chickpeas, cooked
  • 1/2 cup aquafaba
  • 1 teaspoon

    garlic powder 


  • 1½ teaspoon

    smoked paprika 


  • 1 tablespoon mushroom extract
  • 1 tablespoon sesame oil
  • 1 teaspoon marmite
  • 1/2 tablespoon tomato paste
  • 1½ teaspoon liquid smoke
  • 1 teaspoon apple cider vinegar
  • 1/2 teaspoon maple syrup
Fat (White)
  • 1/2 cup

    vital wheat gluten 


  • 1/2 cup aquafaba
Rub
  • 1/2 teaspoon salt
  • 1 teaspoon course ground pepper

Method
 

Meat (Red)
  1. Using a Vitamix, add everything (except the Vital Wheat Gluten) and blend until smooth, about 20 seconds.
  2. Pour mixture into a stand mixture bowl and add Vital Wheat Gluten. Using the dough hook, knead dough for 5–10 min on low speed, until it is well uniform and the dough bounced back when pressed.
  3. Divide into two balls, cover with plastic wrap, and let rest while making the fat.
Fat (white)
  1. Clean the stand mixer. Knead vital wheat gluten and aquafaba in the stand mixer for 5–10 min on low speed, until it is well uniform and the dough bounced back when pressed.
Assemble Bacon
  1. On a clean counter, stretch the meat and fat into two even, square pieces. Meat:(approximately x by x wide and 1/2 inch thick). Fat: (approximately x by x wide and 1/4 inch thick).
  2. Place a one piece of meat on plastic wrap. Next, layer the fat on top and stretch to cover. Repeat with the meat and fat layers.
  3. Salt and pepper all sides. Wrap in plastic wrap and freeze until firm
  4. Once firm, remove from freezer and cut into 1 inch bacon slices.
Cooking Options
  1. TBD (burger, in tofu scramble, in quiche, crumble on caesar salad or baked potatoes