A delightful vegan alternative to bacon, these smoky seitan strips are packed with flavor and perfect for breakfast or brunch.
Combine the vital wheat gluten, nutritional yeast, smoked paprika, garlic powder, and ground black pepper in a mixing bowl.
Ensure the dry ingredients are evenly mixed to distribute the flavors.
Add the warm water and soy sauce to the dry ingredients and mix until a dough forms.
Knead the dough for a few minutes to develop the gluten structure.
Divide the dough into two portions and shape them into balls.
Use a sharp knife to divide the dough evenly.
Flatten each dough ball and layer them alternately to create a striped pattern.
Press the layers firmly to ensure they stick together.
Wrap the layered dough in parchment paper and press it under a heavy object for 30 minutes.
This step helps to compact the layers and improve the texture.
Bake the dough at 300°F (150°C) for 45 minutes.
Check halfway through to ensure even baking.
Slice the baked dough into thin strips resembling bacon.
Use a sharp knife for clean and even slices.
Heat canola oil in a skillet and fry the strips until crispy.
Adjust the frying time to achieve your desired level of crispiness.
Serve the smoky vegan seitan strips warm and enjoy.
Pair with your favorite breakfast sides for a complete meal.
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