Experiment No. 046 — The Meatiest Vegan Bacon (Bacon Law Series)
Category
Mains → Bacon Law Series → Plant-Based Fry Lab
Scope
Transform plant bases into thick-cut, realistic vegan bacon using controlled fat infusion, dehydration, and sugar caramelization. This experiment explores how alternating texture zones, oil migration, and sugar polymerization produce crisp edges, chewy centers, and smoky aroma.
Objective
Engineer a vegan bacon that mimics the sensory profile of pork bacon—glossy sheen, curled edges, layered chew, and smoky-salty-sweet balance—using tempeh, seitan, or laminated rice paper.
Yield
8–12 strips depending on slice thickness
Prep & Cook Time
Prep: 10 minutes
Rest: 10–15 minutes
Cook: 10–15 minutes (oven) or 6–8 minutes (air fryer)
Total: 20–30 minutes
Formula — Weight, Volume, Ratio %
Weight = accuracy
Volume = accessibility
Ratio % = salt-sweet-fat distribution
Base Material
Tempeh or seitan (1/4-inch slices): ~225 g, 8 oz
Rice paper (two sheets laminated per strip): replaces base entirely
Glaze Formula
Soy sauce or tamari: 30 g, 2 Tbsp
Maple syrup: 22 g, 1½ Tbsp
Neutral oil: 14 g, 1 Tbsp
Smoked paprika: ½ tsp
Liquid smoke: ¼ tsp
Miso paste (optional): ½ tsp
Black pepper or chili flakes: pinch
Ratio: 1 part salt : 1 part sweet : 0.5 part fat
Procedure
1. Prep the Base
Slice tempeh or seitan into 1/4-inch strips.
Steam 5 minutes to open pores.
For rice paper, dip two sheets briefly in warm water, press together, slice into strips.
2. Make the Glaze
Whisk soy sauce, maple syrup, oil, smoked paprika, liquid smoke, miso, and pepper until smooth.
3. Coat and Rest
Brush strips on both sides.
Rest 10–15 minutes to absorb glaze.
4. Cook the Bacon
Oven Method — 400°F (200°C)
Bake 10 minutes → flip → 5–8 minutes until amber and glossy.
Cool 2–3 minutes to set.
Pan-Fry Method
Start in a cold skillet with a thin oil film.
Cook 3–5 minutes per side until bubbling and curled.
Air Fry Method — 380°F (195°C)
6–8 minutes, flipping halfway.
Thickness & Texture Results
1/8 inch: brittle chip-like crisp
1/4 inch: thick-cut chewy center
Double rice paper: shatter-crisp bacon strips
Glaze Variants
Maple Caramelized
Increase maple; brush mid-bake for lacquered shine.
Smoky Paprika Heat
Add smoked paprika + chili flakes.
Miso–Wasabi Fusion
Add miso + wasabi paste.
Sweet Heat
Add hot sauce or chili oil.
Advanced Builds
Coconut-Oil Marbling
Brush melted refined coconut oil on one side for a fat-cap effect.
Layered “Belly” Bacon
Stack two seitan sheets with a thin oil layer between; press and bake.
Mushroom Hybrid
Roast oyster or shiitake strips for natural glutamate aroma.
Troubleshooting
Too soft → extend bake 2–3 minutes
Burning → reduce oven temp
Flat flavor → add miso or increase liquid smoke
No chew → slice thicker or laminate layers
Overly brittle → reduce time or increase oil
Serving Applications
BLT sandwiches
Breakfast plates
Brunch maple-bourbon glaze
Crisp salad shards
Candied vegan bacon snacks
Observations
Tamari + miso replicate meaty umami.
Oil migration creates natural curling.
Maple caramelization forms a brittle amber crust.
Dehydration sets the chew and snap of real bacon.
Final Note
This experiment reconstructs the physics of bacon—salt diffusion, fat behavior, sugar caramelization, and moisture loss—to create a plant-based strip with authentic chew and crisp. When the strips curl, darken, and smell like maple smoke, you’ve achieved the Bacon Law.
