MoFo recipe # 6 is Smokey Potato Bacyn Bisque with Dark Rye Bread. This is now my new favourite soup. Creamy and rich, full of potato’s and Bacyn, a perfect Fall soup.
The ingredient that takes this soup over the top is the Bacyn. The recipe for this is from The Gentle Chef. Chef Skye Michael Conroy has a wonderful website full of amazing vegan dishes. He is a master at reproducing dishes that are normally full of meat and dairy. While some vegans think it is abhorrent to replicate animal products, I like to be able to taste dishes that I loved before I became vegan.
I became a vegan for three main reasons. Firstly for my own health as it is now well documented that eating animal products is harmful to our helth. Secondly and equally important, to prevent the cruelty and death of animals. Lastly to prevent more environmental damage to our world. I still love the taste of dairy and meat, I just choose not to enjoy that taste at the expense of my health, innocent animals or the environment, so when I can replicate those tastes in a vegan recipe, I am very happy.
I have included the recipe for the Bacyn or “Bacun” as Chef Skye named it, at the very end of the post. In the ingredients list, I have added a link to an article in “Free From Harm” that has the recipe in it as well.
Smokey Potato Bacyn Bisque with Dark Rye Bread
Makes 10 servings
5 large baking potatoes, cooked and cut in 1-inch cubes
- 2 Tblspns vegan butter
8 slices bacyn, chopped and cooked until crisp (reserve some for topping)
1 cup onion, chopped
1 clove garlic, minced
2/3 cup all-purpose flour
6 cups vegan chicken or vegetable broth
2 cups cashew creme
1 celery stalk finely diced
1/4 cup fresh parsley, chopped
1 1/2 teaspoon dried basil
1 teaspoon salt
1 teaspoon coarsely ground pepper
1/2 teaspoon hot sauce
Melt vegan butter in large pot and gently fry chopped bacyn until crispy, remove bacyn from pan, leaving the remaining butter.
Add onion and cook over medium heat, stirring frequently, until translucent. Add garlic and flour, stirring well and cook another 2 minutes.
Slowly add chicken broth to onion and garlic and cook over medium heat, stirring constantly, until mixture is thickened and bubbly. Stir in potatoes,creme and next 6 ingredients. Bring to a simmer, and cook, uncovered, 10 minutes (do not boil). Stir in bacyn.
Dark Rye Bread
- Makes 1 loaf
1 ¾ cups + 3 Tblspns warm water
2 ¼ teaspoons, or one ¼ ounce package active dry yeast
- 1 Tblspn sugar
- 2 ½ cups bread flour
1 ½ cups dark rye flour
1 ¾ tspns salt
- 1 Tblspn molasses
2 tspns caraway seeds
Activate the yeast
In a small mixing bowl, whisk together the warm water, sugar and yeast. Allow the mixture to sit for about 10 minutes until foamy
Whisk together the dry ingredients
In a medium mixing bowl, whisk together the bread flour, dark rye flour and salt until well incorporated.
Whisk together the wet ingredients
In another medium mixing bowl, whisk together the molasses and caraway seeds and stir until just combined. Whisk in the foamy yeast.
Mix the dough
Add the wet ingredients to the bowl containing the dry ingredients and stir with a wooden spoon in one circular direction for 1 minute. Now stir in the opposite direction for 1 minute.
Coat the ball of dough in vegetable oil
Add about 1 Tblspn olive oil to another medium mixing bowl and spread it around the inside with your fingers. Use a spatula to scrape the dough into the oily bowl. With dampened fingers, form the dough into a ball and rotate it around in the inside of the bowl so it’s coated in oil.
Let the dough rise
Cover the bowl with a plastic bag and let it rise in a warm place until it’s doubled in size, about 1 ½ hours.
Let the dough rise once more
Degas the dough by pressing on it with dampened hands several times until no more gas comes out of the dough. Form the dough into a ball again and let it rise until it’s doubled in size, about 1 ½ hours.\
Proof the dough
The dough can now be proofed by gently forming it into a lightly oiled loaf pan and allowed to sit covered with a plastic bag until it reaches about 80% to 90% of it’s intended size, which should be about 40 minutes. The proofing stage is where the dough takes most of its shape. It’s important to leave room under the plastic bag so the dough can rise sufficiently.
Preheat oven to 375F (191C). Bake 40 to 45 minutes. Allow to cool completely in tin before removing and slicing.
For this recipe, two batches of dough will be mixed to create the bacun. Dough 1 is for the darker marble layer and Dough 2 is for the lighter marble layer.
Makes 1 lb
Dry ingredients for Dough 1:
- 1 cup vital wheat gluten
- 2 Tblspn nutritional yeast
- 2 tsp onion powder
- 1 ½ tsp smoked paprika
- ¼ tsp ground white pepper
Liquid ingredients for Dough 1:
- ½ cup water
- 2 Tbspns dark brown sugar or real maple syrup
- 2 Tbspn tamari
- 2 T liquid smoke
- 1 Tbspn red miso paste (If you cannot obtain red miso paste, substitute with 1 tablespoon tomato paste.
- 1 Tbspn vegan Worcestershire Sauce
- 1 T olive oil
Dry ingredients for Dough 2:
- ⅓ cup vital wheat gluten
- 1 Tblspn garbanzo bean flour (also known as chickpea flour)
- 1 tsp garlic powder
- Liquid ingredients for Dough 2:
- ⅓ cup water
- ½ tsp fine sea salt
- 1 Tblspn olive oil
Dough 1 Technique:
Preheat the oven to 325°F. Whisk together the dry ingredients for Dough 1 in a large mixing bowl. Stir together the liquid ingredients for Dough 1 in a separate bowl or measuring cup until the brown sugar and miso dissolves. Add the liquid ingredients to the dry ingredients and mix well to incorporate. Divide the dough into 3 pieces. Set aside. Dough 2 Technique: Whisk together the dry ingredients for Dough 2 in a small mixing bowl. Stir together the liquid ingredients for Dough 2 in a separate bowl or measuring cup until the salt dissolves. Add the liquid ingredients to the dry ingredients and mix well to incorporate. Divide the dough in half. Now you will begin the layering process which will create the marbling effect for the bacun. First, tear off a large sheet of 18-inch wide heavy-duty aluminum foil and place it on your work surface. Take a piece of Dough 1 and flatten and spread the dough on the foil until it is about ¼-inch thick. You don’t need to worry about the shape. Next, using your fingers spread ½ of Dough 2 over the dark layer of dough. Flatten and spread another piece of Dough 1 over the light marble layer. Spread the remaining portion of Dough 2 over the dark marble layer. Finally, flatten and spread the last piece of Dough 1 over the top. If the layers don’t stack perfectly, that’s good, because if you are too precise the bacun will look like it was made by a machine. For this recipe imperfection is actually a benefit. Shape the dough into a rectangular “slab” about 1-inch thick. Once again, don’t worry about being too precise; the dough will expand during baking to conform to the shape of the foil package. Sprinkle the bacun with some coarse ground black pepper or smoked black pepper, if desired; or for sugared bacun, brush with real maple syrup or rub with dark brown sugar. Wrap the slab of bacun in the foil (don’t roll), creating a flat package. Fold in the sides of the foil (like wrapping a gift), pinching to seal the foil as you fold. Place the package seam side down directly on the middle oven rack and bake for 90 minutes. Cool the bacun in the foil until the package can be handled comfortably before opening. Slice the bacun thick for chewy bacun or thin for crispy bacun. The bacun can be stored in the refrigerator for up to 10 days or in the freezer for up to 3 months. Fry the bacun slices in a skillet with a generous coating of cooking oil until lightly browned and crisp around the edges. Avoid overcooking or the bacun will be dry and hard. Transfer to a plate lined with paper towels to blot any excess oil.
Serving Size 408 g Incl 1 slice Rye Bread
Amount Per Serving
Calories 582 Calories from Fat 185
% Daily Value*
Total Fat 20.5g 32%
Saturated Fat 4.0g 20%
Trans Fat 0.0g
Cholesterol 0mg 0%
Sodium 1154mg 48%
Potassium 1088mg 31%
Total Carbohydrates 81.1g 27%
Dietary Fiber 11.1g 45%
Nutrition Grade A-
* Based on a 2000 calorie diet