Ok. I have to admit it. There is nothing that really compares to bacon. HOWEVER, if you're looking for something crunchy, smoky, salty and fatty to enhance your sandwich or brunch plate, this easy seitan does more than "just the job".
So here's the "seitan in self isolation # 2"! Same principle, we keep it simple: no really long kneading, no blender, no legumes, no chickpea flour and always the same ratio; 400ml of liquid for 500ml of gluten flour. Each recipe gives 2 blocks. I freeze one and keep the other in the fridge.
This "baconesque" seitan is perfect sliced cold in a sandwich or pan-fried to accompany your brunch plate!
1 cup unsalted vegetable broth
1/4 cup dark soy sauce (VH type)
2 tablespoons of vegetable oil
2 tablespoons of maple syrup
1 tablespoon of tomato paste
3 teaspoons of liquid smoke (I used hickory)
2 teaspoons of smoked paprika
1 teaspoon of onion powder
1 teaspoon of salt
1/2 teaspoon garlic powder
2 cups of vital wheat gluten flour
Preheat the oven to 350F.
In a bowl, combine all the ingredients except the gluten flour. Add the gluten flour and mix with a spatula until all the flour is moistened. Place the dough on a work surface and knead the dough for about 2 minutes, until it becomes slightly elastic and no longer seems to want to stick to itself.
Divide the dough in half and form 2 rectangles about 6 by 4 inches, an inch and a half thick. Wrap firmly and tightly with aluminum foil and bake for 1 hour 30 minutes directly on the oven rack.
Let cool and store in the refrigerator. Freezes in its aluminum foil.
For “bacon”, slice the seitan into thin slices and pan-fry in oil over medium heat for 1 to 2 minutes per side. Serve.