Ingredients
- 750 ml / 25,36 fl oz pre-prepared wheat starch (ideally from homemade glutenpreparation)
- 1/2 glass of beetroot juice or 1 tablespoon of beetroot powder
- 1 teaspoon garlic powder
- 2 tablespoons malted yeast
- 1 tablespoon salted soy sauce
- 2 tablespoons mushroom powder
- 1 heaped teaspoon of brown or white Miso
- 2 teaspoons salt
- 1,5 tablespoons smoked paprika
- 4 tablespoons barbecue sauce and/or 1/2 to 1 teaspoon smoke flavouring
- 5-berry pepper or white pepper
- Oil (olive, coconut or sunflower) for frying
Preparation
Separate the starch into two equal parts in two different containers.
To the first, add half a teaspoon of garlic powder, a tablespoon of malted yeast, a tablespoon of mushroom powder, a teaspoon of Miso, a teaspoon of salt, a teaspoon of smoked paprika, a tablespoon of barbecue sauce and a pinch of pepper.
In the second, mix half a teaspoon of garlic powder, a tablespoon of malted yeast, a tablespoon of mushroom powder, a teaspoon of Miso, a teaspoon of salt, two teaspoons of smoked paprika, three tablespoons of barbecue sauce, a pinch of pepper and the beetroot (juice or powder).
Take a lightly oiled crêpe pan and heat it over a medium heat (but not over a high heat, otherwise the starch will burn). Alternate strips of the first preparation (white) and the second (red) to make a "striped" pancake that is not too thick. Do not turn the crepe over, and remove it from the heat when it becomes translucent.
Repeat until there is no more mixture left.
Tip !
Dust each pancake with flour to prevent them sticking together.
Cut rectangular strips of any size from the crêpes. In the meantime, heat a centimeter of oil in a frying pan, then dip the strips in it and turn them over regularly until they become crispy.
Vegan bacon is ready to eat straight away. If so, freeze them before frying.
