Vegan Bacon....Facon....Recipe

Updated: Nov 29, 2020

Bacon. The elusive pork product, that if pushed vegans and vegetarians would say they missed the most. We have tried a few of the substitutes and sadly nothing came close. We were particularly unimpressed with Quorns bacon slices, that looked, as they tasted - like the insole of a trainer (sorry Quorn). Determined to play around and create something that, let's face it, is never going to compare to bacon, but come somewhere close, I came up with this. Flaky Vegan's seitan based bacon recipe.

When you come to make this recipe, don't worry if you don't have a breadmaker, I just use if for the kneading because I'm lazy, but you can knead by hand. It's important that you do knead though as this develops the gluten and gives it that meaty texture.

The Liquid Smoke is an important ingredient, it gives that smoky bacony taste. I found it in my Tesco Extra, but you can get it on Amazon too.


1 medium sweet potato, peeled and roughly chopped

2 tbsps tomato puree

1 tsp marmite

2 tbsps nutritional yeast

1 tbsp cider vinegar

Black pepper to taste

2 tbsp smoked paprika (not the hot smoked)

1/2 tbsp onion powder

3/4 tbsp salt

1/2 tbsp liquid smoke

1 tbsp vegetable oil

200g vital wheat gluten

Oil for frying


Put the sweet potato in a steamer to cook for 20 minutes until soft. Alternatively you could boil them. When they are cooked, drain it and retain some of the cooking water, and blitz them in a food processor and leave to cool

Mix all the other ingredients apart from the gluten into a small bowl and then add them to the sweet potato and blitz again

If you are using the breadmaker, place everything into the breadmaker. Add the gluten and knead for around 5 minutes. Add a splash of the reserved cooking liquid if it is too dry

Alternatively mix and knead by hand for a similar time. I wouldn't use a food processor as it is such a stiff dough, the processor may not be too keen!

When the dough is fully kneaded, shape into a squat cylinder as best you can, and wrap tightly in foil and place into a steamer and simmer for 50 minutes. The finished article should be firm and springy. Leave to cool

Slice into rashers, lengthways. Put a splash of oil into a frying pan and fry for a minute or 2 on each side until crispy. The facon keeps well in the fridge, and the freezer

Use at will - with breakfast... in a sandwich......

or on the the top of Cheeseless Mac!


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