For the glaze


  • STEP 1

    Heat the oven to 190C/170C fan/gas 5. Put the vital wheat gluten, gram flour, garlic and onion granules, paprika and nutritional yeast in a large bowl, and mix well with a wooden spoon. Stir the maple syrup, tomato purée, mustard, stock, liquid smoke and soy sauce together in a large jug.

  • STEP 2

    Make a well in the dry ingredients and pour in the wet, then stir together with a wooden spoon to combine. Tip out onto a lightly floured work surface and knead for 5 mins. Press into a 20cm non-stick round or square tin and bake for 20-30 mins until golden brown. Remove from the tin and leave to cool.

  • STEP 3

    Put all the glaze ingredients in a saucepan and stir to combine. Warm gently over a medium-low heat for 5 mins until the liquid is thick and glossy. Remove from the heat and set aside. Slice the cooled ‘bacon’ into 3mm-thick slices.

  • STEP 4

    Heat about 4 tsp of the oil in a large, non-stick pan over a medium heat. Meanwhile, brush each side of the 'bacon' rashers with the glaze and fry, in batches, for 1-2 mins on each side until dark brown. Transfer to a plate and let stand for a few minutes to crisp up. Serve warm.

Recipe tip

We used a circular tin to give different sized bacon, but can of course use a square tin to get the same size.

Goes well with


Comments, questions and tips

Rate this recipe

What is your star rating out of 5?

Choose the type of message you'd like to post

Choose the type of message you'd like to post

Overall rating

A star rating of 5 out of 5.1 rating