Vegan Pork Rinds Recipe

1. Prepare TVP

Place 0.75 cup fine textured vegetable protein (TVP) in a bowl. Pour 1/2 cup hot vegetable broth over the TVP, stir, and let sit 5 minutes until rehydrated. Drain any excess liquid by pressing with a spoon and set aside.

2. Make seitan dough

In a mixing bowl combine 1.25 cups vital wheat gluten, 1 tsp garlic powder, 1 tsp onion powder, 1 tsp smoked paprika, and 1/2 tsp black pepper. In a separate bowl whisk together 2 tbs soy sauce, 1 tbs miso, 1 tbs apple cider vinegar, and 1/2 cup vegetable broth. Add the wet mixture to the dry and knead 1–2 minutes until a cohesive elastic dough forms (looser than typical seitan is fine).

3. Combine proteins

Tear or finely shred the seitan dough into small pieces (about 1/2–1 inch). Mix the shredded seitan with the rehydrated TVP until well distributed. This mixture is your pork rind base that will crisp and puff.

4. Steam to set (optional but recommended)

Form the mixture into a flat log or thin rectangle (about 1/2 inch thick) on parchment. Wrap loosely in foil or place in a heatproof dish and steam for 20 minutes to hydrate and set the proteins. Steaming improves texture and helps later puffing. Let cool 10 minutes, then slice or tear into chip-sized pieces.

5. Prepare coating

In a shallow dish whisk together 0.75 cup cornstarch, 0.25 cup rice flour, 0.25 cup tapioca starch, 1 tsp salt, 0.25 tsp white pepper, and 0.25 tsp ground celery seed (if using). The tapioca helps create a puffed, crispy exterior.

6. Coat pieces

Brush each cooled seitan/TVP piece lightly with neutral oil (about 2 tbs total across all pieces) to help the coating stick. Dredge each piece in the starch mixture, pressing lightly so an even thin coating adheres. Shake off excess.

7. Oven method (crisp and puff)

Preheat oven to 450°F (230°C) and line a baking sheet with parchment. Place coated pieces in a single layer and bake for 8–12 minutes, watching closely. At high heat they will crisp and some pieces will puff slightly. For extra puff, switch to broil for the final 1–2 minutes, turning pieces if needed. Remove when golden and crisp. Let cool — they will crisp further as they cool.

8. Fryer or shallow-fry method (faster crisp)

Heat 1–2 inches oil in a heavy skillet to 350°F (175°C) or until a small bit of batter sizzles. Fry pieces in batches 1–2 minutes until puffed and golden, turning once. Drain on paper towels. If you prefer less oil, use the oven method.

9. Combine 1 cup pale ale and 1/4 cup apple cider vinegar in a small saucepan with 1 tsp sugar and 1/2 tsp salt. Bring to a gentle simmer and reduce by about a third (6–8 minutes) to concentrate flavor. Cool completely. This produces a bright, tangy beer vinegar to drizzle or serve alongside the vegan rinds.

10. Place 1/2 cup chopped red chiles and 2 garlic cloves in a blender with 1/4 cup water, 1/2 tsp sugar, and 1/4 tsp salt. Pulse to a smooth puree. Transfer to a clean jar, cover with a cloth and rubber band, and let sit at room temperature 24–48 hours to begin fermentation (bubbling slightly). For immediate use without fermentation, you can BBQ or simmer the puree 5 minutes and cool — flavor will be fresher but not fermented. Refrigerate after fermenting.

11. In a blender combine 3/4 cup soaked cashews (drained), 1/2 cup unsweetened plant milk, 3 tbs nutritional yeast, 1 tbs lemon juice, 1 tsp white miso, 1/2 tsp garlic powder, 1/2 tsp salt, and 1/2 tsp smoked paprika. Blend on high until completely smooth and pourable, about 1–2 minutes. If too thick, add up to 2 tbs more plant milk. Taste and adjust salt, lemon, or nutritional yeast for cheesiness. Warm gently in a small saucepan if you prefer a warm dip.

12. Arrange the crisped vegan pork rinds on a serving platter. Place the vegan cheese dip in a bowl and the fermented chili sauce in a small dish. Drizzle some House Beer Vinegar over a portion of the rinds or serve it on the side for guests to add. Garnish with chopped cilantro and lemon/lime wedges. Serve immediately while rinds are crisp.

13. Storage: Store cooled rinds in an airtight container at room temperature for up to 2 days (they lose crispness over time). Refrigerate dips and sauces for up to 5–7 days.