If you made (or are thinking of making) my 2 ingredient vegan chicken (washed flour seitan) that I posted last week, you may be wondering what to do with the leftover starch water. Sure you could just toss it out, but that seems wasteful. Instead, why not try making my vegan wheat starch bacon!!! This is the most bacon-y vegan bacon I've ever made! This has even out baconed my rice paper bacon which formerly held the position of most bacon-y. This starch water bacon is crispy, chewy, fatty, smoky, salty goodness. And, well, just look at it!!
If you don't want to make washed flour seitan, then no worries, you can still make this vegan wheat bacon recipe! Just pick yourself up some wheat starch which can easily be found online, in bulk food stores, health food stores, or international grocery stores. Just mix the bought starch (which will be a dry powder) with water to reach a similar consistency as seen below in the images.
My favourite part about this vegan wheat starch bacon (aside from the flavour and texture of course), is that it can be made ahead of time and stored in the fridge or even frozen. So you can make big batches of this, and have the slices in the freezer, ready to fry up whenever vegan bacon cravings strike!!!
To make vegan wheat starch bacon:
Separate the starch from water: If you are saving the starch water from making washed seitan, save the water from the first 3 washes in a large container, or in several bowls. Let the starch water rest for 4 hours or overnight so that the starch and the water separate. The white starch will sink to the bottom, and the yellow water will rise to the top. Gently pour off and discard the water leaving behind just the starch.
Give your starch a good stir to make sure it is smooth (it can get clumpy when it sits), and add a splash of water if needed to get a nice thin batter.
*If you are using store-bought wheat starch, mix starch and water together until you reach a consistency similar to the photo above.
Season the starch: In a large measuring cup or medium bowl mix together all of the "red bacon starch" ingredients. If making the white bacon starch, in a separate measuring cup or bowl, mix together the "white bacon starch" ingredients. The white bacon starch is for making the bacon look more realistic mimicking the fat of the bacon, but feel free to skip this step if you prefer.
Make vegan bacon crepes: Heat a large skillet or non-stick frying, brush the pan with oil. Working quickly, pour or spoon a small amount of the red starch into the pan to make a thin crepe. Use a spoon to drizzle the white starch across the top of the crepe to make stripes (you only need to do this on one side). Cook the crepe a couple of minutes per side until cooked through. Remove from the pan and set aside.
Keep the crepes nice and thin to get the best texture. You can add more water to the starch to make the batter thinner if needed. Repeat these steps until you use up all of the starch, making several crepes.
Cut bacon strips: Once the crepes are cooled, use scissors or a knife to cut the crepes in the bacon sized strips. At this point, you can store the starch bacon strips in an air-tight container in the fridge for up to 1 week or in the freezer.
Fry up that vegan bacon! when you're ready to enjoy the bacon, heat 2 - 3 tablespoons of oil in a large skillet or frying pan. Fry the bacon strips until they reach desired crispiness. Drain on a paper towel. Enjoy!
Enjoy this crispy, chewy, delicious vegan wheat starch bacon anywhere you like! Serve it up with a side of tofu scramble, crumble it onto a salad, or on a pasta, or you could make a B.L.T. sandwich- my fave!
Bon appetegan!
Sam Turnbull.
Vegan Wheat Starch Bacon
Ingredients
For the red bacon starch:
- 1 ½ cups wheat starch water
- ¼ cup soy sauce
- 1 ½ tablespoons paprika
- 1 ½ tablespoons maple syrup
- 2 teaspoons liquid smoke
- 1 ½ teaspoons garlic powder
- 1 ½ teaspoons onion powder
- ¾ teaspoon salt
for the white bacon starch (optional):
- ¾ cup wheat starch water
- ½ teaspoon garlic powder
- ½ teaspoon salt
- ¼ teaspoon liquid smoke
Other:
- Oil for frying
Instructions
- Separate the starch from water: If you are saving the starch water from making washed seitan, save the water from the first 3 washes in a large container, or in several bowls. Let the starch water rest for 4 hours or overnight so that the starch and the water separate. The white starch will sink to the bottom, and the yellow water will rise to the top. Gently pour off and discard the water leaving behind just the starch. Give your starch a good stir to make sure it is smooth (it can get clumpy when it sits), and add a splash of water if needed to get a nice thin batter. *If you are using store-bought wheat starch, mix starch and water together until you reach a consistency similar to the photos above.
- Season the starch: In a large measuring cup or medium bowl mix together all of the "red bacon starch" ingredients. If making the white bacon starch, in a separate measuring cup or bowl, mix together the "white bacon starch" ingredients. The white bacon starch is for making the bacon look more realistic mimicking the fat of the bacon, but feel free to skip this step if you prefer.
- Make vegan bacon crepes: Heat a large skillet or non-stick frying, brush the pan with oil. Working quickly, pour or spoon a small amount of the red starch into the pan to make a thin crepe. Use a spoon to drizzle the white starch across the top of the crepe to make stripes (you only need to do this on one side). Cook the crepe a couple of minutes per side until cooked through. Remove from the pan and set aside. Keep the crepes nice and thin to get the best texture. You can add more water to the starch to make the batter thinner if needed. Repeat these steps until you use up all of the starch, making several crepes.
- Cut bacon strips: Once the crepes are cooled, use scissors or a knife to cut the crepes in the bacon sized strips. At this point, you can store the starch bacon strips in an air-tight container in the fridge for up to 1 week or in the freezer.
- Fry up that vegan bacon! when you're ready to enjoy the bacon, heat 2 - 3 tablespoons of oil in a large skillet or frying pan. Fry the bacon strips until they reach desired crispiness. Drain on a paper towel. Enjoy!
Jo says
I havent made this yet but definitely will be soon ...also going to try the rice paper vegan recipe. I have used many of your recipes since I went to a mostly vegan diet. My daughter is a true vegan through and through ...she loves it that I am cooking vegan items. Its so nice when we have family get togethers that I can prepare foods similar to what the meat eaters are having, makes the gathering truly inclusive. I have to admit I have seen other family members trying the vegan items as well!
Thank you so much for your continued posting of recipes ...I look forward to seeing you smiling face in my inbox!
Sam Turnbull says
Aww thank you Jo!
Kim Emons says
Just made this shortly after making the vegan 2 ingredient chicken. Yum, Yum, Yum. Sooooo good. My crepes were more like a pancake, but the crispy factor and flavour didn't suffer at all. I don't know how you do it Sam. In my household we continually are amazed at what you create.Thank you again!
Sam Turnbull says
Awww melt my heart. Thanks Kim!!
Flo says
I just made those, thank you Sam.
My white parts were more transparent than white.
Any idea why!
Merci beaucoup
Sam Turnbull says
I'm not sure, probably just a little bit more water in your mixture than mine. 🙂
deimos says
Why don't you just eat bacon and chicken? Wouldn't that be a lot easier?
Sam Turnbull says
By eating the vegan version, nobody has to die. It's that simple. 🙂
Kim Emons says
Love this response!
Cindy says
Me too! Eish
Janice says
Where does the trans fat in this come from? I'm watching my fat intake so I'm wondering. Thanks.
Sam Turnbull says
I'm guessing from the oil used for frying.
Janice says
I did a little more looking up information and I found that you are indeed correct. Quite a few vegetable oils actually have trans fats in them. I do most of my frying with olive oil, and that has none, so I will stick with that Thank you, and thank you for a great recipe that I'm going to try.
Shelley says
If you're using store bought wheat starch, roughly what quantity of wheat starch should you mix with what quantity of water? Thanks.
Sam Turnbull says
I haven't measured this yet but will update once I get the measurments!
Kathy Ostman-Magnusen says
Your recipes are only printing out in Asian characters. You may have been hacked.
I totally love your recipes and have your cookbooks, including your new one.
Sam Turnbull says
Hi Kathy, I did some testing and I can't see the problem on my end, and I haven't heard of this problem from anyone else. Do you think it could be a setting on your computer? Sorry I can't be more help!
Kathy says
Gosh, maybe, but your site is the only one that does this. Crazy too because it’s sporadic. Hopefully it’s just me though!
Btw... I have both your cookbooks and love your YouTubes and blog.
Sam Turnbull says
Weird! And thank you so much!!
Angela says
If this tops banana peel bacon--which I love!--I'm all in! I'm not super confident in my cooking skills (so may or may not try the washed seitan recipe) and I need more clarity on making the starch water. "If you are using store-bought wheat starch, mix starch and water together until you reach a consistency similar to the photos above." But around how much of each to get to 2-1/4 cups? Thanks for your fantastic recipes! Making vegan fun is half the battle (and you make it all the way fun)!
Sam Turnbull says
I hope you love it! I don't have exact measurements yet, but I will update once I get them sorted 🙂
Mike says
Hi - is the wheat starch the same as vital wheat gluten? Thanks
Sam Turnbull says
Hi Mike, it's actually the opposite of vital wheat gluten. When making vital wheat gluten you are separating the gluten (protein) from the starch. You can see how this is done in this post. 🙂