Ingredients (use vegan versions):
- 2/3 cup vital wheat gluten
- 1/3 cup unflavored soy protein isolate
- 3 Tblsp of oat flour
- 1 Tblsp vegan vegetable broth
- 1 Tblsp vegan beef broth
- 2 Tblsp tamari
- 1 Tblsp olive oil
- liquid smoke, optional
- water
- whole wheat flour for dusting
- oil for frying, optional
Directions:
Mix the first five ingredients in a bowl. Put the oil and
tamari in a 1 cup measure and then add enough water to
equal 7/8 of a cup. Pour the liquid into the dry and mix
up quickly, forming a ball.
You can knead this a bit, but it is not strickly necessary.
If you use the liquid smoke, you can roll this out in small
batches on wax paper and cut into strips. You will need to
use plenty of flour for dusting as the soy seitan is
sticky. When rolled and cut into strips, fry in fairly hot
oil till golden and crispy. I prefer my bakun crisp so I
cooked this crisp, but you can leave it soft, if you
prefer.
I don't know that it tastes like bacon, but is good in its
own right. I served this with tofu scramble, fresh pears
and hashbrowns.
Now, you can shape this into patties and grill, bake or fry
them. You can simmer this like more traditional seitan.
Adding the soy protein isolate is a necessity because it
makes the seitan shapeable and less gluey and hard to deal
with. As for taste, I think it vastly improves the taste.
Serves: 4-6
Preparation time: 30 minutes
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