Smoky Seitan Vegan Bacon Strips

In a large bowl, whisk together the vital wheat gluten, nutritional yeast, 2 tsp of the smoked paprika, ¾ tsp of onion powder and ½ tsp of garlic powder until evenly combined.

In a measuring jug, whisk the vegetable stock, canola oil, ¼ cup of tamari, ¼ cup of maple syrup, the liquid smoke, Dijon mustard and 2 tbsp of tomato paste until smooth.

Pour the wet mixture into the bowl with the dry ingredients. Stir with a sturdy spoon until a shaggy dough forms, then press it together.

Transfer the dough to a board and knead for 6–8 minutes until firm and elastic; it should bounce back when stretched.

Shape into a rough rectangle (this makes slicing strips easier), wrap loosely in foil and place in a steamer basket over boiling water. Steam for 20 minutes, keeping the steam steady.

Unwrap and let cool fully to set the texture. Slice into even, thin strips with a sharp knife.

In a small jug, whisk the remaining 2 tbsp of tamari, remaining 2 tbsp of maple syrup, remaining ¾ tsp of smoked paprika, remaining 1 tbsp of tomato paste and any leftover garlic or onion powder until smooth.

Heat a thin film of grapeseed oil in a skillet over medium-high heat. Fry a few strips at a time, brushing them generously with marinade. Flip and brush again, cooking until deeply browned and lightly charred at the edges. Repeat with remaining strips.

Enjoy hot, or cool and refrigerate in an airtight container for up to 1 week. Freeze for longer storage and re-crisp in a hot skillet.