SMOKY TEMPEH BACON
Recipes/Pictures property of Teri Gentes – permission required for republishing
The smoky, salty, fatty and sweet taste of bacon is truly addictive and addicted we are! Not all of us though. With the culinary creativity of plant based chefs and gourmands, there are numerous delish plant-based/vegan alternatives that will rock your taste-buds and reset your senses. News flash! It’s not about the pig.
The real secret lies in the savory, smoky, salty, sweet combo of flavors. Infuse tempeh with these; cook it up crispy and any longing for bacon is fulfilled. Plus it’s so easy to make, you can bake or fry up a batch right now. You likely even have all the ingredients on hand. Put the recipe and tasting to the test and let me know how you do when you make your own batch of pig friendly faux bacon.
The smoky, salty, fatty and sweet taste of bacon
is truly addictive and addicted we are!
INGREDIENTS
1 pkg, 240-300gr organic tempeh
3 tbsp gluten free, organic tamari or coconut aminos
1 tsp grape-seed oil, optional
2 tsp maple syrup
1 tsp apple cider vinegar
1 generous tsp smoked paprika
Dash chipotle chili powder and / or BBQ sauce for an added kick, optional
DIRECTIONS
TERI’S TIPS:
Recipes/Pictures property of Teri Gentes – permission required for republishing
The smoky, salty, fatty and sweet taste of bacon is truly addictive and addicted we are! Not all of us though. With the culinary creativity of plant based chefs and gourmands, there are numerous delish plant-based/vegan alternatives that will rock your taste-buds and reset your senses. News flash! It’s not about the pig.
The real secret lies in the savory, smoky, salty, sweet combo of flavors. Infuse tempeh with these; cook it up crispy and any longing for bacon is fulfilled. Plus it’s so easy to make, you can bake or fry up a batch right now. You likely even have all the ingredients on hand. Put the recipe and tasting to the test and let me know how you do when you make your own batch of pig friendly faux bacon.
The smoky, salty, fatty and sweet taste of bacon
is truly addictive and addicted we are!
- Side, accompaniment
- Prep time: 5 minutes, marinate 15 minutes plus
- Bake time 20 minutes
- Vegan, gluten/nut-free, soy free option
- Yield: 4-6 servings
INGREDIENTS
1 pkg, 240-300gr organic tempeh
3 tbsp gluten free, organic tamari or coconut aminos
1 tsp grape-seed oil, optional
2 tsp maple syrup
1 tsp apple cider vinegar
1 generous tsp smoked paprika
Dash chipotle chili powder and / or BBQ sauce for an added kick, optional
DIRECTIONS
- Pre-heat oven to 375F
- Slice tempeh very thinly and arrange in a single row in a shallow dish with sides.
- Combine the remaining ingredients in a small bowl then pour over the tempeh slices to cover both sides of each piece completely. Let marinate for 15 minutes to overnight for best results.
- When ready to bake, line a baking sheet lined with parchment paper and then lay out strips in a single layer. Bake at 375F for 15-20 minutes (turning after 10 mins) or until toasty brown and crisped as desired. The thickness of the slices will vary the length of baking time. Once done enjoy as a side or the main course of your meal.
- If you're adding the spicy kick sprinkle chipotle powder on before baking and brush with a little BBQ sauce in the last 10 minutes of baking.
TERI’S TIPS:
- You can sauté the strips in a preheated pan with a minimal amount of oil on medium heat if desired. Fry approx. 4-5 minutes per side until crispy.
- Choose low sodium tamari or use coconut aminos if you want to reduce the sodium content
- I love to serve the tempeh with pesto, satay or marinara sauce, Home-made ketchup would likely be good as well or if you have a sweet tooth a drizzle of maple syrup and even a little Mineral Rush. It amps up the nutrient power and has a sweet taste!
- While I’ve not prepared it this way, dehydrating the tempeh is an option following the instructions of your dehydrator.