Vegan bacon
Servings: 900 grams of bacon
Const: low
Ingredients
- 150x2 g 150gx2 or 10.58 oz Cornstarch (total 300g)
- 300x2 g/ml Water (600g/ml in total)
For the red part
- 2 Tbsp soy sauce Or tamari for a gluten free vegan bacon
- 2 Tbsp red wine
- 1 Tbsp liquid smoke (liquid smoke)
- 1 Tbsp tomato paste
- 1 tsp Smoked paprika
- 1/2 tsp salt
For the white part
- 1 Tbsp vegetable broth
- 1 Tbsp agave syrup
Instructions
- Turn the oven on static to 170°C (350°F).
- Take a large bowl and put cornstarch with water and mix with a whisk until there are no lumps
- Take a second bowl and put in a little more than half of the liquid mixture. This will be the white part of our vegetable bacon.
- In the first bowl put all the ingredients for the red part and then mix briefly with a whisk.
- In the second bowl put the ingredients for the red part.
- Take a 26x20cm alu baking pan and put a drop of seed oil on it. Spread the oil on the inside and the edges of the pan, helping yourself with a brush.
- Take the bowl for the white part and pour just under half into the baking dish.
- Place the pan in the oven for 7 minutes or until you notice the starch mixture has solidified (you will notice an opaque coating)
- Do the same process with the red part, then white again, then red. Remember to keep a small white part for the surface
- Put on the last fine layer of the white part and sprinkle with pepper. Bake for another 7 minutes.
- Let cool completely and then remove from the pan. Your bacon is ready to use!