Mix the gluten, flour, paprika, liquid smoke and onion powder in a bowl. 

Add the remaining ingredients (vegetable stock, oil, soy sauce, maple syrup, liquid smoke and tomato paste) and mix until well combined.  

Place the mixture in a bowl, cover it with a kitchen towel and let it rest for 10-20 minutes.

Using your hands, make a ball as smooth as possible. Don’t worry if it’s not perfect, it won’t look great but it will taste the same.

Flatten the ball a little bit and wrap it with aluminum foil.

Steam for 30 minutes, remove from the heat and let it cool until you can manipulate it with your hands. If you don’t want to use aluminum foil, omit it and boil the ball in a pot, but you’ll get better results if you use it and steam.

Mix well all the marinade ingredients and reserve.  

Slice the bacon and cover the slices with the marinade sauce. You can also brush the sauce onto them.

Heat a little bit of oil in a pan or grill and cook the bacon over medium-high heat until both sides get golden brown.

Serve your vegan bacon immediately with breakfast potatoes, tofu scramble, fresh fruit, and toasted vegan bread.

Store the leftovers in an airtight container in the fridge for 5-7 days or in the freezer for up to 3 months. Thaw in the fridge overnight. It can be reheated in the microwave or on the stovetop over medium heat until warmed through. Add a little oil if needed.