Vegan Wheat Starch Bacon
This recipe is made using the leftover starch water from my 2-Ingredient Vegan Chicken recipe (homemade seitan). These recipes are for people who want to be a bit more adventurous in the kitchen.Crispy, chewy, smoky, salty, fatty, the most bacon-y vegan bacon ever. This is what to do with starch after making seitan, but you can also buy wheat starch to make this. Make ahead and have ready to go in the fridge or freezer then fry up fresh. Yum!
Servings: 35 45 bacon slices (give or take)
For the red bacon starch:
- 1 1/2 cup(s) wheat starch water
- 1/4 cup(s) soy sauce
- 1 1/2 tablespoon(s) paprika
- 1 1/2 tablespoon(s) maple syrup
- 2 teaspoon(s) liquid smoke
- 1 1/2 teaspoon(s) garlic powder
- 1 1/2 teaspoon(s) onion powder
- 3/4 teaspoon(s) salt
for the white bacon starch (optional):
- 3/4 cup(s) wheat starch water
- 1/2 teaspoon(s) garlic powder
- 1/2 teaspoon(s) salt
- 1/4 teaspoon(s) liquid smoke
- Oil for frying
- Separate the starch from water: If you are saving the starch water from making washed seitan, save the water from the first 3 washes in a large container, or in several bowls. Let the starch water rest for 4 hours or overnight so that the starch and the water separate. The white starch will sink to the bottom, and the yellow water will rise to the top. Gently pour off and discard the water leaving behind just the starch. Give your starch a good stir to make sure it is smooth (it can get clumpy when it sits), and add a splash of water if needed to get a nice thin batter. *If you are using store-bought wheat starch, mix starch and water together until you reach a consistency similar to the photos above.
- Season the starch: In a large measuring cup or medium bowl mix together all of the "red bacon starch" ingredients. If making the white bacon starch, in a separate measuring cup or bowl, mix together the "white bacon starch" ingredients. The white bacon starch is for making the bacon look more realistic mimicking the fat of the bacon, but feel free to skip this step if you prefer.
- Make vegan bacon crepes: Heat a large skillet or non-stick frying, brush the pan with oil. Working quickly, pour or spoon a small amount of the red starch into the pan to make a thin crepe. Use a spoon to drizzle the white starch across the top of the crepe to make stripes (you only need to do this on one side). Cook the crepe a couple of minutes per side until cooked through. Remove from the pan and set aside. Keep the crepes nice and thin to get the best texture. You can add more water to the starch to make the batter thinner if needed. Repeat these steps until you use up all of the starch, making several crepes.
- Cut bacon strips: Once the crepes are cooled, use scissors or a knife to cut the crepes in the bacon sized strips. At this point, you can store the starch bacon strips in an air-tight container in the fridge for up to 1 week or in the freezer.
- Fry up that vegan bacon! when you're ready to enjoy the bacon, heat 2 - 3 tablespoons of oil in a large skillet or frying pan. Fry the bacon strips until they reach desired crispiness. Drain on a paper towel. Enjoy!
Make-ahead/freeze: this bacon is perfect for making ahead! Just store the bacon crepe strips in the fridge or freeze them and fry them up fresh. If freezing, let the strips thaw before frying. Wheat starch substitutions: I haven't tried this recipe with another type of starch yet, but I sure will be! Stay tuned! Soy-Free: for soy-free, substitute a soy sauce for a soy-free option such as coconut aminos.
Serving: 1slice (this is a rough estimation) | Calories: 47kcal | Carbohydrates: 8g | Protein: 1g | Fat: 2g | Saturated Fat: 1g | Trans Fat: 1g | Sodium: 117mg | Potassium: 15mg | Fiber: 1g | Sugar: 1g | Vitamin A: 148IU | Vitamin C: 1mg | Calcium: 3mg | Iron: 1mg