Tempeh Bacon Recipe

Cruelty Free Option from Vegan Sandwiches Save the Day

Tempeh Bacon

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

4 Servings

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


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  1. Using a serrated knife, carefully cut the tempeh into 1/4 inch (6 mm) strips across the short side
  2. 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
  3. 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.
  4. Preheat the overn to 300 degrees F (150 degrees C or gas mark 2)
  5. Bake the strips in the marinade uncovered for 30 minutes. Most of the marinade will either be absorbed or coating the tempeh.
  6. 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.
  7. To cook, combine the olive oil and remaining 1 tsp (5 ml) liquid smoke in a small bowl.
  8. Heat a large skillet over medium heat
  9. 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
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Recipe Tips:

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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