I don’t miss meat often but there are certain things that you get a hankering for. One of those things for me is bacon. The smoky applewood bacon was my favorite. I loved putting it on sandwiches. I am personally not a fan of most fake processed meats. A lot of them have gluten in them, which I can’t eat. A great substitute is making it with tempeh. Tempeh is fermented soybean. It is unprocessed and I feel like has a heartier, chewier texture then tofu. It’s also great for you. Being high in protein, prebiotics, minerals and vitamins. 3oz has 15 grams of protein and only 9 grams of fat. This is a great low fat meat alternative. I love turning this into this easy vegan bacon tempeh.
Cooking Tips For Making Easy Vegan Bacon Tempeh
You could also cook this in the oven or airfryer if you don’t want to make this on the stovetop. Marinate the tempeh in the sauce. Save a little for basting. Cook in the oven or airfryer at 400 for 10-15 minutes basting and flipping halfway through.
The key to making it crispy is cutting it thin enough that you can get a good sear on it.
This is great to make ahead of time and can store in the fridge in an airtight container for up to 5 days.
Easy Vegan Bacon Tempeh
Ingredients
- 8 oz Tempeh Sliced
- 2 Tbsp Oil
- 2 Tbsp Coconut Aminos
- 1 Tbsp Maple Syrup
- 1 Tsp Liquid Smoke
- ½ Tsp Garlic Powder
- 1 Tsp Smoked Paprika
- 1/2 Tsp Cumin
- Salt to taste
Instructions
- Slice the tempeh vertically into thin 1/2 inch slices.
- In a shallow bowl, rimmed plate, or baking dish, whisk together the oil, coconut aminos, maple syrup, salt, liquid smoke, smoked paprika, black pepper, and garlic powder.
- Add the tempeh and toss to coat (using a pastry brush is helpful for fully coating). Marinate for 10-15 minutes.
- Heat skillet and spray with pan spray. Add the tempeh to the pan cooking on for 3 minutes or until crispy. Flip and brush generously with reserved marinade. Cook for another 3 minutes more, slightly crispy.