In his case, we'll pronounce "seitan's" as "Satan's" because, almost every Vegetarian has a little Bacon Devil in them! My wife, a Vegetarian, is a confessed bacon luster-afterer. She won't eat real bacon, but she craves after the very smell of it. So, I had to break down and invent a vegan/vegetarian version of it out of seitan, using J & D's BaconSalt! (This girl eats BaconSalt on Ice Cream!!!)
I thought my wife loved me before. Now she really, really LOVES me. And it's all because of BaconSalt!!!
Thanx Guys!
Ingredients
1 1/2 cups vital wheat gluten flour
1/4 cup nutritional yeast flakes
1 1/2 cups very cold water
1 Tbsp. and 1 tsp. of your favorite flavor BaconSalt
1 tablespoon tomato paste
2 cloves garlic, pressed or grated on a microplane grater
1/4 of a finely grated Granny Smith apple
Simmering Broth
10 cups water
1/2 cup of BaconSalt
Directions
Directions
In a large bowl, mix together Vital Wheat Gluten Flour and nutritional yeast flakes.
In a seperate bowl, mix together reamining ingredients: water ,BaconSalt . tomato paste, garlic, apple pulp.
Pour the wet ingredients into the dry and combine with a firm spatula, knead dough for about 3 minutes until a spongy, elastic dough is formed. Let dough rest for a couple of minutes and prepare your broth, but don't start boiling it.
Now roll your dough into a log shape about 8 inches long and cut into 3 equal sized pieces. Place the pieces in the broth. It is important that the water/broth be very cold when you add the dough, it helps with the texture and ensures that it doesn't fall apart. Partially cover the pot (leave a little space for steam to escape) and bring to a boil.
When the water has come to a boil set the heat to low and gently simmer for an hour, turning the peices every now and again.
Now you've got Seitan's Bakon!. Let it cool in the simmering broth for at least a half an hour. It is best if it cools completely.
For a firmer texture, you could also bake your gluten. To do this, wrap your "log" with foil and twist the ends. Bakes in an oven preheated to 325 degrees F for 1 & 1/2 hours. Allow to cool completely and then rewrap in foil or plastic wrap for refridgerator storage.
To uses, slice strips off of log and and fry in cast iron skillet on med-high, with very little oil.
