This recipe is inspired by Gaz Oakley (avantgardevegan) and takes quite a bit of effort to make but is so worth it once it is done.  

Serves 20+    Cooks In 3 hours    Difficulty8/10    Gluten Free  No 

Ingredients 

Bacon  

Dry; 

300g Vital Wheat Gluten 
4 tbs Chickpea Flour 
3 tbs Nutritional Yeast 

Wet; 

240ml Vegetable Stock 
120ml Apple Juice 
2 tbsp Soy Sauce 
3 tbsp Maple Syrup 
1 tbsp Miso Paste 
4 tbsp Smoked Paprika 
2 tbsp Liquid Smoke (increase smoked paprika if you don’t have liquid smoke) 
1 Red Onion, sautéed 
2 Cloves of Garlic, sautéed 
100g Chickpeas 
1 tsp Dried Sage 
1/2 tsp Fennel Seeds 
1 tsp Smoked Sea Salt 
1 tsp Black Pepper 

‘Streak’ 

Dry 

130g Vital Wheat Gluten 
2 tbs Chickpea Flour 
1 tbs Nutritional Yeast 

Wet; 

180g Chickpeas 
120ml Soy Milk 
1/4 tsp Garlic Powder 
1 tbsp Miso Paste 
1 tsp Pepper 

Method 

1. Separately blend the wet ingredients for both the bacon & streak parts. Set the blended streak wet mix aside. 

2. In a large mixing bowl add the dry ingredients for the bacon part & mix well with it’s wet mix. 

3. Once mixed it should form 1 ball of dough, turn the dough out on to a clean work surface. 

4. Knead well for 12 minutes. After 12 minutes of kneading set the dough aside to rest. 

5. Repeat the same process for the streak part but kneading for 4-6 minutes. 

6. Roll/beat the bacon part using a rolling pin to around an A4 paper size. Do the same with the ‘streak’ dough. 

7. Lay the streak dough over the bacon dough & cut the doughs in half. Place a half on top of the other and beat the dough together. 

8. Pre heat a large saucepan of water over a medium heat to simmer. 

9. Wrap the dough tightly first in greaseproof paper then in cling film/tin foil. Place the wrapped dough into the water for 2 hours, flipping over half- way through cooking. 

10. After two hours remove the bacon from the water & allow to cool. Once cool enough to handle unwrap the bacon & place it into the fridge to completely cool. 

11.  Once chilled, slice the bacon to the thickness of your choice, you can eat cold or pan fry, grill or bake until golden & crisp. 

original recipe