Seitan Bacon

• Red Dough
• 1 cup vital wheat gluten
• 1/4 cup soy flour (can substitute chickpea or other flour)
• 2 tablespoons nutritional yeast
• 4 teaspoons paprika
• 2 teaspoons garlic powder
• 2 teaspoons black pepper
• 2/3 cup warm water
• 3 tablespoons soy sauce
• 3 tablespoons maple syrup
• 1 tablespoon tomato paste (I sometimes use ketchup)
• 1 teaspoon liquid smoke
• White Dough
• 1/2 cup vital wheat gluten
• 2 tablespoons soy flour (or other flour)
• 1 tablespoon nuttitional yeast
• 1 teaspoon garlic powder
• 1 teaspoon salt
• 1/2 cup warm water
• 3 teaspoons canola oil

1. Mix the doughs up and form into balls, each one separately.
2. Break the red dough into 4 pieces and the white dough into 3-4 pieces. Flatten each piece and layer alternating colors on top of each other. This is your time to be creative. Once you have a big block of dough lay it on an oiled cutting board. Place another cutting board/saran wrap on top. Press your dough for at least 30 minutes.
3. After your dough has been pressed bake at 300F for 45 minutes. Your seitan will be a bit undercooked but this is what you want. It makes it easier to slice and it will pan-fry better.
4. Slice into bacon strips and pan fry to the desired crispness you like. Enjoy!

red dough, vital wheat gluten, soy flour, nutritional yeast, paprika, garlic, black pepper, warm water, soy sauce, maple syrup, tomato paste, liquid smoke, white dough, vital wheat gluten, soy flour, yeast, garlic, salt, warm water, canola oil

Taken from www.food.com/recipe/seitan-bacon-498364 (may not work)