Smoky Nooch Maple Bacon

40 minutes

Notoriously tricky

Smoky Nooch Maple Bacon


  • Seitan dry ingredients
  • 150g Vital wheat gluten
  • 8 tbsp Bacon nooch
  • 1 tsp Smoked paprika
  • 1/4 tsp Onion powder
  • 1/4 tsp Garlic powder
  • Seitan wet ingredients
  • 60ml Mushroom stock
  • 30ml Veg oil
  • 30ml Light soy sauce
  • 30ml Maple syrup
  • 1 tbsp Liquid smoke
  • 1/2 tbsp Dijon mustard
  • 1 tbsp Tomato puree
  • Marinade ingredients
  • 1 tbsp Oil
  • 1 tbsp Light soy sauce
  • 1 tbsp Maple syrup
  • 1 tbsp Bacon nooch
  • 1 tsp Paprika
  • 1/2 tsp Liquid smoke
  • 1 tsp Tomato puree


In a mixing bowl combine the dry ingredients for the seitan. In a separate, smaller, bowl combine the wet ingredients.

Add the bowl with the wet ingredients to the dry ingredients bowl and bring it all together. This doesn’t take long!

Shape the dough into a rectangular shape roughly 3cm thick. Place the dough on a sheet of greaseproof paper and in steamer for 30 minutes. If you don’t have a steamer, go and buy one. Don’t worry I can wait.

Whilst the dough is steaming, combine the marinade ingredients.

Once steamed and cool to room temperature, slice your bacon and coat it in the marinade. Now, fry it off in a pan to make a textbook vegan bacon sandwich!

You can also leave the marinade off and cut it up and use in quiches, pasta dishes and pizza toppings.