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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.
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.
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.
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.