Very Best Vegan Bac'n

I signed up to be a recipe tester for an upcoming vegan cookbook. First recipe...

Vegan Tofu Bacon!

Or should I say Facon?

I was excited to try this recipe since the MorningStar vegetarian bacon strips I've sampled in the past aren't vegan (they contain egg whites and milk) and it would be nice to have an acceptable substitute. Also, I don't know about you, but I like recipes that have non-scary ingredient lists. Look at the ingredients in the MorningStar strips:

EGG WHITES, SOYBEAN OIL WITH TBHQ FOR FRESHNESS, TEXTURED SOY PROTEIN CONCENTRATE, MODIFIED CORN STARCH, WHEAT GLUTEN, HYDROLYZED VEGETABLE PROTEIN (CORN GLUTEN, WHEAT GLUTEN, SOY), CONTAINS TWO PERCENT OR LESS OF GLYCERIN, SALT, SOY PROTEIN ISOLATE, SODIUM CITRATE, SODIUM PHOSPHATE, SUGAR, NATURAL AND ARTIFICIAL FLAVORS FROM NON-MEAT SOURCES, TORULA YEAST, CARAMEL COLOR, MONOCALCIUM PHOSPHATE, SODIUM TRIPOLYPHOSPHATE, NATURAL SMOKE FLAVOR, MALIC ACID, GUAR GUM, YEAST EXTRACT, LOCUST BEAN AND GUAR GUM, SODIUM SULFITE, CARRAGEENAN, RED #3, DISODIUM INOSINATE, DISODIUM GUANYLATE, NIACINAMIDE, IRON [FERROUS SULFATE], AUTOLYZED YEAST EXTRACT, NONFAT DRY MILK, YELLOW #6, VITAMIN B1 [THIAMIN MONONITRATE], VITAMIN B6 [PYRIDOXINE HYDROCHLORIDE], VITAMIN B2 [RIBOFLAVIN], CITRIC ACID, CYANOCOBALAMIN.

I'm not even sure what half of those ingredients are and some of them are downright scary. What are "natural and artificial flavors" anyway?

This recipe was pretty easy. Although I'm not allowed to print the actual recipe, it involved marinating sliced tofu for a few hours before either pan-frying or baking them. None of the ingredients included TBHQ, Yellow #6, or sodium sulfite.

The result?

Not bad, but a bit too salty to me! If I sliced the tofu thin enough and cooked them long enough, they crisped up just like the Facon. They were good eating alongside scrambled tofu and in a FLT (Facon Lettuce Tomato) sandwich. If I was craving bacon, I'd make these over both real bacon (hello saturated fat!) and the processed and pricey vegetarian bacon strips.

Beet Burgers

I read this article from the Union Tribune on different veggie burgers around town. I'm always looking for good meat-free options and the article made mention of a few I haven't tried yet. Although I have been to Neighborhood, I had their black bean burger while there and not the beet burger. Imagine - a restaurant that carries not one but TWO homemade veggie patty options!

Since I didn't see myself going to Neighborhood any time in the next few weeks and we had a BBQ to cook for (with vegetarians coming), I tried making the beet burger recipe from the article.

The wide range of ingredients made it a time-consuming recipe to make, especially if you make the seitan from scratch. But the result was worth it. Beautifully pink-red patties with a nice texture, the vegetarians and I loved them.

Here's one shown with sliced heirloom tomatoes, red onion, and hummus spread on the bun:

Beet Burgers
Serves 10 (as 6-ounce patties)

Craig Jimenez, the chef at East Village’s Neighborhood, recommended this recipe for do-it-yourself cooks. He suggested using the freshest ingredients possible, which contributes to consistent texture.

“We are looking for the same salivation we get from eating an aged beef burger — its juiciness, flavor, bite resistance,” Jimenez said.

Note from Veggie Choices: The beet burger is just as mouthwatering to non-meat eaters.

4 to 6 large striped beets, (roasted, then peeled, then grated)
1 1/2 cups lightly roasted cooked chickpeas
1 to 1 1/2 cups toasted and ground flaxseed
1 cup cooked red quinoa; cooked according to package directions, then lightly roasted in a sauté pan
1 cup prepackaged plain seitan or homemade seitan (recipe follows)
1 teaspoon smoked paprika
1 tablespoon roasted garlic
Coarse sea salt, to taste
Freshly ground black Tellicherry peppercorns, to taste

Combine all ingredients until they form a ball. Add more toasted ground flaxseed for the right consistency. It should come together smoothly and not be dry or too soft or mushy. Remember, the texture of each ingredient should be visible and provide bite.

When your patties are shaped to a 1/2-inch thickness, sauté in a nonstick pan. Place on a toasted whole-wheat bun and top with aged cheddar or Gruyere cheese, fresh tomatoes, red onions, butter lettuce, pickles and spicy brown mustard. Chipotle hummus also makes a nice spread.

Homemade Seitan

Ever since I found out that the fake meat they serve at most vegetarian restaurants is "wheat gluten", I've wanted to try making it myself. Call it a weird food fascination. I finally had a reason try making it a couple of weeks ago. I was making veggie burgers and the recipe called for homemade seitan. What was even better was that the recipe included a seitan recipe to make it at home.

It was relatively easy and the final product is... not bad. I haven't passed final judgment on it yet, mostly because I haven't made anything with it except for the veggie burgers. The veggie burgers had a lot of other ingredients included and I couldn't tell where the seitan was hiding. Like tofu, seitan doesn't really have a distinct flavor and instead soaks up the flavor of whatever it is cooked with.

The recipe was simple and didn't involve too many ingredients... just vital wheat gluten, some spices and a mix of water and veggie brother. I followed the instructions exactly and kneaded the dough as required.

Much kneading and resting later, I had an unappetizing brown log of sponginess.  I cut the dough into strips and boiled it in veggie broth for 45 minutes.

It greatly expanded in size. After 45 minutes, the pieces were drained and rinsed in cool water to prevent further cooking. They still looked unappetizing, but then again, most fake meat does.

Homemade Seitan Gluten Dough
This can be made ahead of time.

2 cups Bob’s Red Mill Vital Wheat Gluten Flour [I used the Arrowhead Mills brand]
1 teaspoon granulated garlic
1 teaspoon ground ginger
1 1/4 cups water or vegetable broth
3 tablespoons reduced-sodium soy sauce
4 cups vegetable broth
4 cups water

Combine dry ingredients and mix thoroughly. Separately, combine liquid ingredients. Add wet dough to dry with a fork and knead. Rest the dough for 10 minutes, then knead for 5 minutes, folding it into the middle. Roll the dough into an oblong shape with a diameter of 4 to 5 inches. Rest for another 10 minutes.

Bring the broth and water mixture to a simmer.

Cut dough (it should feel tacky) into 2-inch strips, cover and simmer in the broth for 45 minutes. Add more water if needed. Strain out the liquid and rinse under cool running water. Dough can keep in the fridge for 3 days.