Seitan Bacon

Nutritional Information:

Per serving (74g)

Calories 167, Fat 4.2g, Saturates 0.6g, Carbohydrate 11g, Sugars 4.4g, Fibre 1g, Protein 22g, Salt 2.3g


For the dark dough

For the light dough

75g (2 1/2oz)
80ml (1/3 cup)
1/2 tsp

For the rub



For the dark dough, mix together the wheat gluten, onion powder and smoked paprika. In a separate bowl, whisk together the water, liquid smoke, soy sauce, coconut sugar, Worcester sauce and olive oil until the sugar has dissolved. Combine the two mixtures and stir well to form a dough; knead this for 5-6 minutes.


To make the light dough, mix the wheat gluten, onion powder and garlic powder together. Then whisk together the water, olive oil and salt, in a separate bowl, before pouring it into the dry ingredients. Mix well to form a dough, then knead this for 5-6 minutes.


3 To layer the seitan, split the dark dough into three pieces and the light dough into two pieces. Roll each piece into a rectangle, 6-8mm thick and layer them, alternating, starting and finishing with the dark dough. Once layered, roll the dough out to roughly 3cm thick.


Wrap the dough in baking paper, then wrap it again in cling film. Bring a pan of salted water to a simmer. Carefully add the seitan dough to the water and simmer for 45 minutes. Whilst the seitan is cooking, preheat the oven to 200°C/400°F/Gas 6.


Make the rub by mixing all the rub ingredients together. Place the seitan on a lined baking tray and brush the rub over it, coating it completely.


Place the seitan in the oven for 15 minutes, then remove and allow to cool.


Once the seitan is cool, slice it thinly and pan fry each slice in a little oil, to crisp up before serving.


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