Category: Staples

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

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

WHITE STREAK
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.

Notes:
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.

3 cups flour
1 cup water
1 tsp stock powder
1 tsp mixed herbs

500ml water
3 tbsp soy sauce

1. In a mixer with the dough hook attachment, add flour and water.

2. Turn mixer on and combine/knead for a few minutes. I like to then turn the mixer off and hand knead on the bench to finish the dough and get a nice, silky texture.

3. Rest, covered in a bowl for about 2 hours as you need the gluten to develop and this takes time.

4. Once two hours has passed, pour 500ml water in to the bowl with the dough and knead, squish and pull the dough so that it releases all the starch in to the water. The water will quickly become white. Do this for a few minutes and then strain the liquid in to a container (you should keep this liquid so you can make noodles or bacon).

5. Repeat this step of adding 500ml water and vigorously man-handling the dough twice more, keeping the drained off liquid in one container for later use.

6. Once you have attacked your dough three times, add in the stock powder and herbs, mix through and then let it rest for half an hour.

7. Pull the dough in to a long sausage and tie it in to knots. Literally. This will help with giving it the texture of meat.

8. Place your dough knot in to a pot with 500ml water and soy sauce and simmer over a very low heat for about 50 minutes.

9. Take out. Refrigerate until ready to use.

10. When ready, tear, slice, dice or fry your meaty bits and add them to any savoury dish. Noodles, a stir-fry and a burrito are just a few examples.

1 packet firm tofu
1tsp salt
1/2 tsp pepper
juice from half a lemon
2tbsp nutritional yeast
2tbsp oil
pinch of fresh oregano

1. Dry your tofu with paper towel and slice into roughly half centimetre slices.

2. Combine all other ingredients apart from the oregano together and then add slices of tofu and gently stir to coat. Let marinate (overnight).

3. Heat up a waffle iron and cook until you have some crispy bits. If you don’t have a waffle iron you can use a sandwich press or just a pan.

4. Serve topped with a drizzle of the leftover marinade and a sprinkling of fresh, chopped oregano.

Tofu, mushrooms, eggplant. Whatevs. It’s Umami flavour is just plain good. Do it!

For this recipe I’m going to use tempeh but thinly slice anything you like and use the same marinade.

300g tempeh, thinly sliced
1tsp smoked paprika
1tsp garlic powder
2tbsp oil
2tbsp maple syrup
1tbsp soy sauce
1tbsp liquid smoke

1. combine everything but the tempeh and whisk to combine.

2. Add tempeh and stir so all pieces are covered. Set aside to marinade (I’d do overnight).

3. Cook slices in a non stick pan with a little bit of oil.

4. Eat it straight or put it on your next sandwich or pasta dish.

This is titled crack because it’s addictive. Put it on just about anything and you’ll have a happier meal.

40g nutritional yeast
2tbsp smoked paprika
1tbsp sea salt
1tbsp chilli flakes

Combine the above ingredients in a jar and put it on your next meal.

1 cup almond meal
6 tbsp nutritional yeast
1 tbsp garlic powder
1 tsp salt

Combine all and sprinkle liberally on everything!