Bacon (from Plants)
Bacon (from Plants)
Ingredients
For the Red Layer
- 1 tin chickpeas
- 1 tablespoon beetroot powder
- 2 tablespoons nutritional yeast, optional
- 1 tablespoon oil, optional
- 80 grams vital wheat gluten
For the White Layer
- 1 tin chickpeas
- 1 tablespoon miso paste
- 80 grams vital wheat gluten
Plus
- as needed oil, for frying
- to taste salt
- to taste pepper
Instructions
- 1
Prepare the Red Layer Dough: In a blender, combine the chickpeas from one tin, 1 tablespoon of beetroot powder, 2 tablespoons of nutritional yeast (if using), and 1 tablespoon of oil (if using). Blend until a smooth, deep red paste is formed. Transfer the paste to a mixing bowl, add 80 grams of vital wheat gluten, and knead until a smooth, cohesive red dough is formed.
⏱️ 10 min
- 2
Prepare the White Layer Dough: In a clean blender, combine the chickpeas from the second tin and 1 tablespoon of miso paste. Blend until a smooth, light brown/tan paste is formed. Transfer the paste to a separate mixing bowl, add 80 grams of vital wheat gluten, and knead until a smooth, cohesive light brown/tan dough is formed.
⏱️ 10 min
- 3
Layer and Chill the Dough: Roll out the red dough on a clean surface into a flat, thin sheet. Roll out the white dough on a separate piece of parchment paper into a flat, thin sheet. Carefully place the white dough sheet on top of the red dough sheet. Gently fold or layer them together to create a multi-layered block. Roll the layered dough further to press the layers together and achieve a desired thickness for slicing. Chill the layered dough in the refrigerator for at least 30 minutes to firm it up.
⏱️ 5 min
- 4
Slice and Roll Individual Bacon Strips: Once the dough is firm, place it on a cutting board. Slice the layered dough into strips approximately 1 to 2 cm thick, resembling bacon strips. Take each sliced strip individually and place it on a flat surface. Using a rolling pin, roll each strip very thin, flattening and stretching the dough to create an elongated, irregular shape with distinct, wavy red and white layers, mimicking fat and lean meat.
⏱️ 15 min
- 5
Fry the Bacon: Lightly brush the rolled-out, thin bacon strips with oil on both sides. Heat a frying pan over medium heat. Place the brushed bacon strips into the hot pan and fry until they are crisp and golden brown, turning as needed with tongs. Season with salt and pepper to taste.
⏱️ 15 min
- 6
Serve: Serve the plant-based bacon immediately. It's excellent in sandwiches, fry-ups, or salads. A plant-based BLT is highly recommended.
Kitchen Tools
Nutrition Facts (per serving)
Bacon (from Plants)
For the Red Layer
- 1 tin chickpeas
- 1 tablespoon beetroot powder
- 2 tablespoons nutritional yeast, optional
- 1 tablespoon oil, optional
- 80 grams vital wheat gluten
For the White Layer
- 1 tin chickpeas
- 1 tablespoon miso paste
- 80 grams vital wheat gluten
Plus
- as needed oil, for frying
- to taste salt
- to taste pepper
Instructions
- 1
Prepare the Red Layer Dough: In a blender, combine the chickpeas from one tin, 1 tablespoon of beetroot powder, 2 tablespoons of nutritional yeast (if using), and 1 tablespoon of oil (if using). Blend until a smooth, deep red paste is formed. Transfer the paste to a mixing bowl, add 80 grams of vital wheat gluten, and knead until a smooth, cohesive red dough is formed.
⏱️ 10 min - 2
Prepare the White Layer Dough: In a clean blender, combine the chickpeas from the second tin and 1 tablespoon of miso paste. Blend until a smooth, light brown/tan paste is formed. Transfer the paste to a separate mixing bowl, add 80 grams of vital wheat gluten, and knead until a smooth, cohesive light brown/tan dough is formed.
⏱️ 10 min - 3
Layer and Chill the Dough: Roll out the red dough on a clean surface into a flat, thin sheet. Roll out the white dough on a separate piece of parchment paper into a flat, thin sheet. Carefully place the white dough sheet on top of the red dough sheet. Gently fold or layer them together to create a multi-layered block. Roll the layered dough further to press the layers together and achieve a desired thickness for slicing. Chill the layered dough in the refrigerator for at least 30 minutes to firm it up.
⏱️ 5 min - 4
Slice and Roll Individual Bacon Strips: Once the dough is firm, place it on a cutting board. Slice the layered dough into strips approximately 1 to 2 cm thick, resembling bacon strips. Take each sliced strip individually and place it on a flat surface. Using a rolling pin, roll each strip very thin, flattening and stretching the dough to create an elongated, irregular shape with distinct, wavy red and white layers, mimicking fat and lean meat.
⏱️ 15 min - 5
Fry the Bacon: Lightly brush the rolled-out, thin bacon strips with oil on both sides. Heat a frying pan over medium heat. Place the brushed bacon strips into the hot pan and fry until they are crisp and golden brown, turning as needed with tongs. Season with salt and pepper to taste.
⏱️ 15 min - 6
Serve: Serve the plant-based bacon immediately. It's excellent in sandwiches, fry-ups, or salads. A plant-based BLT is highly recommended.