How to Make Vegan Bacon... or
Tempting Tempeh Bacon
Tempting Tempeh “Bacon” Strips for a Vegan Sandwich
Thanks to Cedar House Liquid Smoke, I can recreate a smokey “bacon” strips to add to a vegan BLT or crumbled over a pasta dish or favorite salad. Tempeh is the perfect vehicle for absorbing all the flavorful goodness in whatever marinade it’s steamed in.
yield: 9 strips or 18 strips if halved
- 1 package tempeh of choice, slice in long thin slices
(I use Trader Joe’s Organic 3 Grain Tempeh, 8 ounce package)
- 1/8 cup organic maple syrup
1 teaspoon Cedar House Liquid Smoke
1/4 cup unfiltered apple cider vinegar
3/4 teaspoon ground cumin
dash of cayenne pepper
- 1/8 cup tamari
1 teaspoon black pepper, ground
- 1 tablespoon organic extra virgin coconut oil, melted
1 teaspoon or more of Sky Valley Sriracha Sauce, or 1 teaspoon or more of canned chipotle peppers, or 1/4 teaspoon crushed red pepper flakes
Slice the Tempeh
Slice the tempeh thin like a real slice of bacon. I slice the length or width of the tempeh block with the knife on angle to create a wider yet thin slice. Just be careful to make the slices thick enough to hold their shape during the marinade and cooking processes.
Gently Slice the Tempeh with a SHARP Serrated Knife
Cut the Tempeh on the Diagonal to Create WIDER Slices
Cut the Tempeh Strips in Half for Bread Size
Combine all ingredients listed in a large non-stick skillet.
Heat the marinade till the coconut oil melts, then add the tempeh strips.
Bring the contents of the pan to a simmer over low heat and cover with a lid.
The Smokey Hot Marinade
Cook for about 5 minutes and then flip each tempeh bacon strip over and cover the pan for another 5 minutes.
This steaming process removes the bitterness and infuses the strips with the marinade spices.
After 5 minutes, remove the lid and over medium-high heat continue to cook on each side till the tempeh strips are a crispy caramelized brown and the marinade is completely evaporated.
The maple syrup in the marinade provides a nice caramelization to occur during the cooking process. And since sugars burn easily, you’ll want to keep a close eye on the tempeh strips.
Use and Storage of the Tempting Tempeh “Bacon” Strips
When finished, lay the cooked tempeh on a cookie sheet lined with parchment paper keeping the slices in one layer and flat like strips of cooked bacon or just let them completely cool right in the skillet.
Once cooled, use the Tempting Tempeh “Bacon” Strips to create sandwiches or wraps, crumple atop fresh cooked pasta or over a fresh lettuce salad.
Store leftovers in a covered dish in the refrigerator for use later.
It’s GOOD to have a container of Tempting Tempeh “Bacon” Strips in the refrigerator for those quick but gourmet vegan sandwiches or toppings for pastas and salads.
Tempting Tempeh “Bacon” Sandwich
A Gourmet Vegan Brunch Sandwich is easy and quick when you have Tempting Tempeh “Bacon” ready in the refrigerator! I like to cook up two batches to have on hand for those “I don’t want to cook!” moments!
This is the sandwich I made with the Tempting Tempeh “Bacon”…
your favorite bread: I used Alvarado Street Bakery Sprouted Barley
1/2 of an organic yellow heirloom tomato
2 handfuls fresh organic spinach
2 tablespoons Vegenaise
1/2 Haas avocado
6 slices Tempting Tempeh “Bacon Slices”
sea salt and black pepper to taste
Tempting Tempeh Bacon Strips
Yellow Heirloom Tomatoes, Thinly Sliced
Ripe Haas Avocado, Thinly Sliced