Tempeh Bacon Recipe
Cruelty Free Option from Vegan Sandwiches Save the Day
Tempeh Bacon Recipe from Vegan Sandwiches Save the Day by Celine Steen and Tamasin Noyes.
Cooking Tempeh: Tempeh bacon is touted as a bacon substitute, or cruelty free option, but it has it's own virtues.
Tempeh bacon is delicious, chewy & substantial, low fat, high protein and vegan. Unlike bacon, it's a healthy food and won't clog your arteries.
This tempeh recipe marinates overnight, then has a short baking time. After frying, it keeps well in the fridge for up to a week, handy for sandwiches and sides.
Total prep & cook time: 50 min
Nutrition Data Per Serving, 125g: 194 cal, fat cal 112, 11g carbs, 13g fat, 656mg sodium, 4g sugars, 3g fiber, 11g protein, low Cholesterol, good source Manganese. Estimated glycemic load 6
- 8 oz (227g) pkg tempeh
- 3/4 cup (180 ml) vegetable broth
- 1 Tbsp (15 ml) pure maple syrup
- 1 Tbsp (16g) tomato paste
- 1 Tbsp (15 ml) apple cider vinegar
- 1 Tbsp (15 ml) Tamari soy sauce
- 3/4 tsp gr cumin
- 3/4 tsp gr coriander
- 1/2 tsp fine sea salt
- 1/2 tsp onion powder
- 1/4 tsp garlic powder
- 1 Tbsp + 1 tsp (20 ml) liquid smoke, divided
- 2 Tbsp (30 ml) olive oil
- Using a serrated knife, carefully cut the tempeh into 1/4 inch (6 mm) strips across the short side
- In a 9 x 13 inch (23 x 33 cm) pan, combine the broth, syrup, tomato paste, vinegar, tamari, cumin, coriander, salt, onion powder, garlic powder, and 1 Tbsp (15 ml) of the liquid smoke
- Place the tempeh strips in the marinade and turn to coat. The strips will probably be touching which is fine. Cover with foil and refrigerate overnight.
- Preheat the overn to 300 degrees F (150 degrees C or gas mark 2)
- Bake the strips in the marinade uncovered for 30 minutes. Most of the marinade will either be absorbed or coating the tempeh.
- Remove from the overn. At this point, the strips may be prepared for serving or stored in the refrigerator for up to 1 week and cooked as needed.
- To cook, combine the olive oil and remaining 1 tsp (5 ml) liquid smoke in a small bowl.
- Heat a large skillet over medium heat
- Brush both sides of the tempeh strips with the olive oil mixture and, working in batches, cook for 4 minutes or until browned. Turn and cook the other side for about 3 minutes
Tempeh is made from fermented whole soybeans, pressed into a cake with a distinctive "meaty" flavor and chewy texture, and is very high in protein. Find tempeh in the cooler section of grocery stores near the tofu.
For a lower sodium recipe, I used Braggs liquid aminos instead of Tamari soy sauce, reduced the liquid smoke, and left out the salt.
I have not tried this, but I suspect that you could just drain off the excess marinade, brush the tempeh with oil in the baking pan (or not), and continue baking it at a higher temp until it gets browner and crispier, turning and basting once, rather than frying it in batches.
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