Bacon has a cult following. It’s kind of weird, but tremendously amusing. I myself have at least two friends who are bacon-obsessed, and I at one time was quite bacon-obsessed as well. Now while with the passage of time nothing could induce me to actually consume animal-derived bacon, I still have warm, fuzzy, fond, salty, savoury, crispy, delicious memories that float to my mind’s nose every time I hear the word BACON.
So, I mentioned Frontier Organic Bac’uns at one point in a past post:
They are good. Delicious, in fact. But they can get kind of spendy if you eat tons of them, so here’s a recipe if you want to make bacon bits yourself. It’s great on baked potatoes, or on split pea soup (which is what I’m making at the time I’m writing this!), or just… straight out of the pan. Any way you use bacon bits you can use these.
1/2 c vital wheat gluten
2 T nutritional yeast
1 tsp pure maple syrup
2 T soy sauce (if you’re allergic to soy, try Maggi)
1 tsp Liquid Smoke
1 tsp ketchup
1 T oil
2 T water
Combine the gluten flour and nutritional yeast in a bowl. Stir in the remaining ingredients. Crumble with your finger tips and then fry over medium heat in a little oil until browned.
I fried them a little bit and then crumbled them into smaller crumbles (closer to regular bacon bit size) and fried them a little more. You can have them as big or small as you like. If you leave them big, just cook them longer or you’ll have kind of gooey “bacon”, and BACON SHOULD NOT BE GOOEY.
