Smoky Chickpea Based Bacon
Crispy, smoky, salty—and totally plant-powered. This layered vegan bacon is perfect in sandwiches, breakfasts, or anywhere you used to eat the original thing.
Ingredients
Red layer: Smoky and Bold
- 1 400g tin chickpeas, drained
- 1 tbsp beetroot powder for colour
- 80 g vital wheat gluten
- 1 tsp smoked paprika optional but adds depth
- salt & pepper to taste
White Layer: Umami & Savoury
- 1 tin 400g chickpeas, drained
- 1 tbsp white miso paste
- 80 g vital wheat gluten
- 1 tsp garlic powder optional
- salt & pepper to taste
To Cook
- neutral oil for frying
- optional: maple syrup or soy sauce for brushing
Instructions
Make the Doughs
- For each layer, blend the chickpeas with flavourings until smooth.
- Mix in the vital wheat gluten and knead for 3–5 minutes until elastic.
- You should have two doughs: one red, one white.
Layer & Press
- Roll out each dough thinly into rectangles.
- Layer red and white alternately (3–4 layers), pressing them gently together.
- Wrap and chill for at least 30 minutes to firm up (or freeze briefly if you're in a rush).
Slice & Cook
- Slice thin strips from the block (as thick or thin as you like).
- Lightly brush with oil (and optionally soy sauce or maple for caramelisation).
- Fry in a hot non-stick pan for 1–2 minutes per side, until crispy and golden.
Notes
Where to Add Liquid Smoke in Your Recipe:
1. In the Dough
Add ½ to 1 tsp of liquid smoke to either or both dough layers when blending the chickpeas. It will infuse the bacon with a deep, smoky aroma throughout.
Tip: Start with ½ tsp and taste the raw dough (it’s safe) before adjusting—liquid smoke is very potent.
Before frying, brush the sliced bacon with a mix of:
- 1 tbsp oil
- 1 tsp soy sauce or tamari
- ½ tsp liquid smoke
Tried this recipe?Let us know how it was!