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Keep the water drained from making this seitan recipe in the fridge overnight so it has settled and is ready to make bacon.

4 tbsp soy sauce
2 tbsp maple syrup
4 tsp
3 tsp smoked paprika
1 tsp salt
1 tbsp nutritional yeast
2 tsp garlic powder
1 tsp liquid smoke
1 tsp vegemite

1 tbsp garlic powder
1 tsp salt

  1. Remove starch water from the fridge. You’ll see that the starch has separated from the water. Carefully drain off 900mls of water leaving the starch and some of the water. You will be left with ~1litre of liquid.

  2. Mix together with a spoon so your liquid is evenly mixed. This will take a good few minutes as the starch at the very bottom will take a bit of effort to stir.

  3. Separate into two measuring jugs. One with 1.5 cups liquid (350mls), the other with 2.5 cups (650mls)

  4. Blend the 1.5 cups with garlic powder and salt until mixed.

  5. Pour the 2.5 cups in to a blender and add the soy sauce, maple syrup, paprika, salt, nutritional yeast, garlic powder, liquid smoke and vegemite

  6. Heat a non stick pan that has a lid with a small amt/spray of oil.

  7. Pour red mix in and add strips of white to create bacon look

  8. Put lid on and steam for about a minute until cooked through. Set aside and repeat with remaining liquids until finished.

  9. When cool enough to handle, tear the rounds in to strips and fry until crispy.

This starch water is used to make noodles. That’s really what you’re making in the initial steam cooking step. When you serve this bacon, if it’s on soup or something saucy, the crispness will quickly disappear and these will turn in to a noodle consistency. Bear that in mind when serving.