Tempeh bacon is something that I’ve been playing around with a lot lately. I kept going to restaurants, ordering it, and then being completely underwhelmed. I always felt like it needed more. This recipe is pretty easy and has impressed many of my meat eating and vegan friends. You can’t compare it to pig bacon, but the salty/smoky/savory’ness of it definitely satisfies. I rarely actually measure ingredients so the amount I’m giving you is a guesstimate. Depending on your taste you may want to adjust that after playing around with it on your own.
1/4 cup coconut aminos, liquid aminos or soy sauce
1/4 cup maple syrup
1 tsp black pepper
1 tsp smokey paprika
1 tbsp. non dairy butter
1 block tempeh (whichever kind you prefer)
optional ingredients: 1 tbsp. molasses and 1-2 tbsp. savory fig balsamic vinegar
Whisk together everything except the tempeh and butter in a bowl
slice tempeh around 1/4” thick
marinade tempeh in your mixture for at least 1 hour. Longer is always better
Heat butter in a skillet on med heat and brown tempeh lightly on each side
Pour your marinade over the tempeh in the skillet and continue to cook until liquid reduces and becomes very thick. I usually flip my tempeh one more time to make sure it’s evenly coated. The maple syrup will caramelize.
serve and enjoy!
Of course this stuff is great for breakfast, but I also love putting it in salads, on a veggie burger or in a wrap. It’s pretty versatile. Tag me in IG so I can see your creations!