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Strips of seitan bacon on a plate lined with parchment paper on a blue teacloth.
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5 from 5 votes

Smoky Vegan Seitan Bacon

Incredibly smoky, savory and flavorful, this vegan seitan bacon will please even non-vegans! It is chewy and meaty, packed with protein and has all the flavors of traditional ones.
Course Breakfast, Main Course, Side Dish
Cuisine American
Diet Halal, Vegan, Vegetarian
Prep Time 10 minutes
Cook Time 40 minutes
Cooling time 1 hour
Total Time 1 hour 50 minutes
Servings 6 servings (4 strips per serving)
Calories 197kcal
Author Meesha


Dry ingredients

Wet ingredients

For the marinade

  • 3 tablespoons soy sauce or tamari
  • 2 tablespoons maple syrup
  • ½ teaspoon smoked paprika
  • ½ teaspoon onion powder
  • ½ teaspoon garlic powder


Making bacon

  • Start by combining dry ingredients in a large mixing bowl. Stir to combine.
    ⅓ cup whole wheat flour, ¼ cup nutritional yeast, 2 teaspoons smoked paprika
  • Next, add in wet ingredients. Mix well until a dough forms.
    1 teaspoon onion powder
  • Knead the dough for 6-8 minutes on a wooden chopping board. It should be pretty firm and elastic after kneading.
  • Shape the dough into a square and loosely wrap it in foil. Steam it for 30 minutes in a steaming basket inserted into a pot of boiling water.
  • After steaming, carefully remove foil and let it cool down completely. Slice it into thin strips using a sharp knife.

Cooking bacon

  • Combine everything needed for the marinate in a bowl and whisk to mix. Using a pastry brush, brush on the marinade on both sides.
    1 cup water, ¼ cup soy sauce, ¼ cup tomato paste, 2 tablespoons maple syrup
  • To pan-fry: Heat up a small amount of oil in a non-stick pan. Place 4-5 slices of bacon in the pan and cook for 1-2 minutes on each sides, or until both sides are nicely charred. Repeat for the remaining slices.
  • To bake: Preheat oven to 200C/400F. Place bacon slices in one layer on a lined baking rack. Place rack at the uppermost layer of the oven and bake for 8-10 minutes, before flipping over and baking for another 8-10 minutes on the other side.


Helpful tips 
  • Remember to wrap bacon dough loosely in foil. It will expand upon steaming!
  • Depending on your strength, you will have to knead dough for 6-8 minutes. You will know that it is done kneading when dough is firm to the touch and bounce back when it is slightly stretched. For this recipe, you actually want seitan to be tough and chewy, so it shouldn't be a problem if you knead it for a little too long!
  • Let seitan bacon cool down completely after steaming before slicing. It will firms up as it cools, hence making it easier to be sliced. A sharp knife will also help!
Storing - You can either store the whole chunk of unsliced seitan bacon that is yet to be pan-fried or baked, or strips of cooked ones.

To store the whole block, simply place it in a large freezer bag or sealed container. It will keep in the fridge for about a week, and in the freezer for up to 3 months. When ready to enjoy, let it thaw completely, slice and brush on the marinade before pan-frying or baking it.

To keep individual strips of bacon that had been pan-fried or baked, portion them up in sealed containers for freezer bags so you will only be taking out what you need. You can straight away reheat bacon strips from frozen, either on stove or in the microwave. 


Calories: 197kcal | Carbohydrates: 22g | Protein: 27g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 1118mg | Potassium: 227mg | Fiber: 2g | Sugar: 9g | Vitamin A: 455IU | Vitamin C: 1mg | Calcium: 70mg | Iron: 3mg