Vegan Bacon Bits (Lardons-Style)
These vegan bacon bits are chewy, smoky, and crispy on the edges once pan-fried. Inspired by French lardons, they are made with a seitan base for a meaty chew and a layer of plant-based fat to make them even more convincing! Use them anywhere you'd use bacon bits: carbonara, quiche, salads, burgers, and more!
Ingredients
Seitan
- 9 ounces (255 g) firm tofu
- 1/4 cup (60 ml) water
- 2 tbsp (30 ml) oil
- 1 medium shallot (roughly chopped)
- 1 tbsp (15 ml) vegan Worcestershire sauce
- 1 tbsp (15 ml) soy sauce
- 1 tbsp (15 ml) liquid smoke
- 1 tbsp (12 g) granulated white sugar
- 2 tsp onion powder
- 1 tsp salt
- 1/2 tsp red food coloring
- 1/4 tsp ground white pepper
- 1 cup (125 g) vital wheat gluten
Fat Layer
- 6 tbsp (90 ml) full-fat coconut milk (or plant-based cream)
- 6 tbsp (90 ml) water
- 1/2 cup (56 g) tapioca starch
- 6 tbsp (42 g) white rice flour
- 1/4 tsp salt
Instructions
Seitan
- Pat the tofu dry. Rinse the tofu, then press it between sheets of kitchen paper towels to remove as much moisture as possible.
- Blend into a cream. Add the tofu and all of the other ingredients, except the vital wheat gluten, to a blender. Blend on high speed for about 30 seconds or until smooth. It should look like a thick cream. Transfer it to a stand mixer fitted with the paddle attachment or a large mixing bowl.
- Mix with the gluten. Next, add the vital wheat gluten. Knead on medium speed for about 5 minutes. At first, the mixture will be very soft, it's normal. After a few minutes of kneading, it will start to form a dough. Note: You can also knead by hand if you do not own a stand mixer.
- Wrap it. Shape the seitan into a rectangle measuring about 7 x 5 inches (18 x 13 cm) with a thickness of 1 and 1/4 inch (3 cm). Wrap it in a layer of parchment paper. Then, tightly wrap it in a layer of aluminum foil. Wrap it one more time with another layer of aluminum wrap. This will prevent the seitan from expanding.
- Steam it. Bring a large pot of water to a boil and place a steamer basket on top. You can use a bamboo or stainless steel steamer basket. Place the seitan loaf in the steamer, cover with the lid, and steam for 1 hour. Check the water level after 30 minutes and add more if needed. There should never be less than 1/2 inch (1.3 cm) of water in the pot.
- Let it cool. Remove the seitan from the steamer and allow it to cool for at least 2 hours, preferably overnight in the fridge.
- Slice it. Then, slice the seitan in half through its thickness (since you’ll steam it in two batches). Arrange one piece of seitan in a 6×4-inch (15 x 10 cm) baking dish (trim it if it doesn’t fit) and prepare the fat layer.
Fat Layer
- Combine. Add the coconut milk, water, tapioca starch, white rice flour, and salt to a small bowl. Whisk until fully combined.
- Pour over the seitan. Pour half of the coconut milk mixture over the seitan inside the small baking dish.
- Steam. Bring a large pot of water to a boil and place a steamer basket on top. Place the baking dish in the steamer, cover with the lid, and steam for 10 minutes. Remove from the steamer and allow the mixture to cool completely before removing from the baking dish. You can then steam the second batch.
- Slice into matchsticks. After chilling the loaves overnight in the refrigerator, slice them into thick matchsticks. Your lardons are now ready to use!
- You can store these bacon bits in the refrigerator for up to 1 week.
Notes
- Knead long enough. It’s essential that you knead the seitan for at least 5 minutes – it will give your bacon bits more chewiness and a better texture. I like to use my KitchenAid stand mixer fitted with the paddle attachment, but you can also knead by hand.
- Check the water level. Since you will be steaming the seitan for 1 hour, I recommend checking the water level at the halfway point. If the water level is low (under 1/2-inch – 1.5cm), add 2 cups of boiling water to the pot.
- Don't rush the process. Allow the seitan to cool down completely before steaming it with the fat layer. Ideally, refrigerate the seitan overnight and steam it with the fat layer the next day.
- Chill before cutting. After steaming, allow the loaf to cool down completely. Slice it into pieces after chilling in the refrigerator for at least 4 hours.
