Gluten Free Vegan Bacon

Today we are making a delicious, thick cut, vegan bacon out of potatoes. There are all kinds of vegan bacon recipes out there and I have yet to find a recipe that truly satisfies that craving. This one is also soy and gluten free and has savory pockets of fat cooked in to give that authentic look and flavor.

INGREDIENTS

Servings: 4

Prep time: 15 minutes Cook Time: 45 minutes

“Fat” Marbling

2 teaspoons potato starch

1 teaspoon Sesame oil

1 melted tablespoon coconut oil

Dry Ingredients

½ cup pea protein

3 tablespoons of beetroot powder

3 teaspoons konjac powder

2 teaspoons potato starch

1 teaspoon garlic powder

1 1/2 teaspoon smoked paprika

Wet ingredients

1 tablespoon vegetable broth seasoning

1 tablespoon sesame oil

1 teaspoon molasses

1 tablespoon tomato paste

1 1/2 teaspoon liquid smoke

¼ cup of water

For the marinade

3 tablespoons soy sauce or tamari

½ teaspoon smoked paprika

2 clove of garlic

1 teaspoons apple cider vinegar

2 tablespoons maple syrup

INSTRUCTIONS

Start by combining dry ingredients in a large mixing bowl. Stir to combine.
Next, add in wet ingredients. Mix well until a dough forms.
Place the dough on aluminum foil and shape into a ¼ inch thick square.
Combine the ingredients for the fat layer. Then spread a thick layer over the dough.
Loosely wrap the dough in foil and place in the fridge for at least an hour to allow the ingredients to bind.
When ready steam the pouch for 30 minutes .
After steaming, carefully remove foil and let it cool down completely. Slice it into thin strips using a sharp knife.
Mix together ingredients for the marinade and brush onto both sides.

To Cook

To bake: Preheat oven to 200C/400F. Place bacon slices in one layer on a lined baking rack. Place on the top rack and bake for 5-8 minutes on both sides.
To pan-fry: Heat up a small amount of oil in a non-stick pan. Place 4-5 slices of bacon in the pan and cook for 1-2 minutes on each sides, or until both sides are nicely charred. Repeat for the remaining slices.

🥢Pro Tips:

*Make sure the coconut oil is not hot when you mix it with the potato starch to avoid clumping.

*If you don’t have a steamer you can make your own by adding a coriander to a large pot and adding about an inch of water to the bottom of the pan.

🌿 If you make this recipe post a picture on Instagram, tag me, and use the hashtag #veganalohakitchen so I can check it out!