tempeh bacon

Tempeh bacon is delicious and cholesterol-free. It has an amazing texture, it's packed with lots of protein, and it's ready in only 15 minutes!

Tempeh Bacon

tbsp tamari or soy sauce

tbsp extra virgin olive oil

tbsp maple or agave syrup

tsp red hot sauce or 1/2 tsp paprika

tsp liquid smoke or smoke powder (optional)

tsp ground cumin

oz tempeh (250 g)

Extra virgin olive oil

salt and ground black pepper

Mix the marinade ingredients in a bowl until well combined. Set aside.

Slice the tempeh as thin as you can as long as it doesn&#8217;t fall apart.

Soak the tempeh slices in the marinade for 1 or 2 minutes.

Heat some extra virgin olive oil in a skillet and when it’s hot, add the tempeh and cook for 1 or 2 minutes each side over high heat until both sides are golden brown and crisp.

Serve immediately with dishes like sauteed kale, vegetable tempura, vegan mashed potatoes, or breakfast potatoes.

Keep the leftovers in an airtight container in the fridge for up to 1 week.

This tasted so good and was very easy to make.

Just exactly what I was looking for, making a plant based Reuben casserole for dinner. This fakin’ bacon added the perfect umami.  We don’t use oil and I didn’t miss it in this recipe at all.  Thanks Iosune for sharing.

Delicious! I made this tonight and loved it!  Does it taste like animal bacon? No. Does it satisfy that craving without harming animals? YEP! 

This was so quick and easy to make - it’s definitely a recipe that’ll be made over and over again! &lt;3

This recipe was a hit with the kiddos!! They barely noticed that it wasn't bacon and they asked for me to make this recipe again. We put the Tempeh on sandwiches.

Wow, I just made this and it's so good.  Love that marinade!  Gonna go make a BLT now!

Tasty, but next time I'll omit the cumin. It overpowered the other flavors and didn't taste authentic to me.

The flavor was spot on , wish it was crispier, going to put in dehydrator to try and crisp up, looking forward to a blt sandwich, mmm

Delicious!  I steamed first to lessen tempeh bitterness and fried.  A real treat.  Any hints as to how to slice it thinner?

I am wondering why you are saying that tempeh is not the healthiest thing in the world ? When I ate a macrobiotic diet years ago - tempeh was considered a very healthy staple to the diet. Thx

LOVE this recipe. I've made it multiple times. I would love to try it with smoked paprika as others have suggested when I run out of liquid smoke.

Was looking for something fun to eat with my homemade vegan slaw and found this recipe. I have made many tempeh bacon recipes but not one with cumin, which was a nice addition. Very tasty, especially with a tangy slaw.

Thank you for sharing your awesome recipe. It is easy to make.

Delicious! We made BLT’s with them and they were so good we’re making it again not even a week later. Thanks for a new easy recipe!

https://content.jwplatform.com/videos/YiNhCywf.mp4

Tempeh bacon is delicious and cholesterol-free. It has an amazing texture, it’s packed with lots of protein, and it’s ready in only 15 minutes!

My favorite vegetarian bacon - Tempeh Bacon! Protein packed, ultra flavorful and easy to make. This vegan bacon is perfect for BLT sandwiches or brunch!

tempeh

soy sauce

apple cider vinegar

maple syrup

cumin

liquid smoke

oil,

Slice the tempeh into 1/4 inch slices.

To make the marinade, combine the soy sauce, apple cider vinegar, pure maple syrup, cumin and liquid smoke in a medium bowl. Whisk well to combine.

Place the tempeh strips in a 13 x 9 dish or other large, shallow container, and cover with the marinade. Make sure they are all coated well, and allow to marinate in the refrigerator for at least an hour or overnight.

To Bake: Preheat the oven to 350 degrees F and line a large baking sheet with parchment paper. Place the marinated tempeh strips onto the baking pan. Bake for 15 minutes. Flip and bake for 15 minutes more. Remove and serve.

To Pan Fry: Warm a few tablespoons of oil (olive, canola or avocado oil) in a large pan over medium heat. Add the tempeh in a single layer to the pan, and fry on each side for 3-4 minutes, until golden brown and crispy. For even more flavor, add a few tablespoons of the leftover marinade at the end and stir until coated. Remove, and continue frying until all the tempeh is cooked.

Serve in Vegan BLT sandwiches, as an addition to breakfast or brunch, or even as a snack! Enjoy.

Made with salty tempeh strips, crisp lettuce and juicy tomatoes, this Vegan BLT sandwich is the best plant-based version of the classic BLT!

Vegan BLT Sandwich Recipe with Tempeh Bacon

block tempeh (about 250 grams)

less-sodium soy sauce*

garlic powder

olive oil

bread*

Lettuce

Tomato, sliced

Avocado

Shredded veggies

Cut your tempeh into strips.

Heat a teaspoon of olive oil on a...

Heat a teaspoon of olive oil on a non-stick skillet over medium heat.

While the pan is heating, whisk together the...

While the pan is heating, whisk together the soy sauce, maple syrup, liquid smoke and garlic powder. Set aside.

Once your pan is hot, spread the tempeh...

Once your pan is hot, spread the tempeh strips in a single layer on the pan to cook. Allow the strips to cook for a few minutes until golden brown before flipping them over to brown the other side.

Once both sides of the tempeh are brown,...

Once both sides of the tempeh are brown, pour the sauce over the tempeh (you may not need to use it all!) and cook the tempeh for another few minutes or until both sides are coated in the sauce and the tempeh strips are caramelized. Remove the tempeh from the pan onto a plate.

To prepare your TLT, spread some hummus or...

To prepare your TLT, spread some hummus or avocado on bread and add lettuce, tomato, the tempeh bacon and whatever other veggies you desire.

Enjoy!

Quick, crispy tempeh bacon with maximum flavor thanks to tamari, maple syrup, liquid smoke, and black pepper. Just 8 ingredients required!

Easy Tempeh Bacon

tempeh ((ensure gluten-free as needed))

oil oil

Tbsp tamari ((or coconut aminos

½ Tbsp maple syrup

sea salt

½ tsp liquid smoke

½ tsp smoked paprika

tsp black pepper ((plus more for coating))

cayenne ((optional // omit for less heat))

Slice the tempeh in half widthwise (so you have 2 even squares), then thinly slice each square in thirds so you have six very thin squares (it’s easiest to do this by placing the tempeh flat on your cutting board and holding the knife horizontally for an even cut). Then slice each square into three rectangular strips. You should have ~18 pieces of tempeh (as the original recipe is written).

In a shallow bowl, rimmed plate, or baking dish, whisk together the oil, tamari, maple syrup, salt, liquid smoke, smoked paprika, black pepper, and cayenne (optional). Taste and adjust flavor as needed. It should be quite salty, smoky, a little spicy, and plenty sweet (even a little too sweet, as it needs to balance the bitterness of the tempeh).

Add the tempeh and toss to coat (using a pastry brush is helpful for fully coating). Marinate for 10-15 minutes, flipping once for even flavor dispersion.

Preheat the oven to 400°F (204°C) and line a baking sheet with parchment paper.

Transfer tempeh (reserving excess marinade for brushing) to the parchment-lined baking sheet and arrange in a single layer.

Bake for 10 minutes, then remove from the oven, flip, and brush generously with reserved marinade. Bake for 8-10 minutes more, or until browned and slightly crispy.

Enjoy immediately or store cooled leftovers in an airtight container in the refrigerator for 5 days, or in the freezer for up to 2 months. Reheat in a 350°F (176°C) oven or on the stovetop over medium heat until hot.

This easy tempeh bacon is marinated and baked to perfection. It's crisp and has a delicious savory sweet flavor.

low-sodium tamari or soy sauce

avocado oil

Tablespoon liquid smoke

smoked paprika

black pepper

Cut tempeh into 1/4” – thick strips/slices.

Add tamari, oil, maple syrup, liquid smoke, paprika, garlic powder and pepper to a shallow dish. Whisk together with a fork and add tempeh slices. Cover and let marinate in the fridge for at least 1 hour or up to 3 hours.

Preheat oven to 400°F. Arrange tempeh slices in a single layer on a baking sheet lined with parchment paper or foil. You can pour the leftover marinade over tempeh or discard.

Bake for 15 minutes. Toss tempeh and bake for another 5-10 minutes, or until tempeh is crispy. Remove from oven and serve warm. 

Our tempeh bacon is the best vegan bacon replacement that tastes just like the real thing. This recipe is super easy and takes just a handful of ingredients. You can fry it to get it crispier or bake it for a healthier alternative. Either way, it's fantastic for a vegan BLT for breakfast.

oz tempeh

brown sugar

Mix the marinade ingredients

Mix the marinade ingredients in a bowl until well combined. Ensure the sugar is fully dissolved.

Slice the tempeh as

Marinade the tempeh slices

Marinade the tempeh slices for 20 minutes.

How to make Tempeh Bacon

Heat a little extra

Heat a little extra virgin olive oil in a non-stick pan and fry the tempeh for around 2 minutes on each side. It's ready when both sides are golden brown and crispy.

Place the tempeh slices

Place the tempeh slices on a baking sheet and bake in the centre of the oven for 10-15 minutes until golden brown.

To bake the tempeh bacon

Preheat the oven to

A healthy and kind twist on a classic, this Vegan BLT is made with smoky-sweet baked tempeh bacon. It's so easy to make, just marinate, and bake for 20 minutes or less.

Vegan BLT with Baked Tempeh Bacon

tempeh ((*not all brands are GF))

vegan mayo (, more to taste)

bread ((GF if preferred))

lettuce leaves

tomatoes (, sliced)

grapeseed oil ((or preferred oil))

tamari

nutritional yeast

garlic

onion

Preheat oven to 350° F (176° C). Line a large baking sheet with parchment paper. Set aside.&nbsp;

In a small bowl, add all marinade ingredients and whisk to combine well. Pour marinade into an 8 " rimmed shallow dish or baking dish.&nbsp;

Cut tempeh into 1/4 " slices. * If you cut them thinner, the tempeh falls apart easily in the marinade.&nbsp;

Now place the tempeh slices into your marinade. Gently flip to coat all sides well. Let the pieces marinate in the fridge for 15-20 minutes or longer if preferred.&nbsp;

Place the marinated strips on your prepared baking sheet, leaving a little room in between each piece (*save leftover marinade). Bake for 8-10 minutes until lightly&nbsp;browned. *If the tempeh seems dry, you can lightly brush on some leftover marinade.

Now gently flip each slice with tongs and bake 8-10 minutes more, until lightly browned and the surface is slightly crisp (*The inside remains soft). Watch closely to prevent burning.&nbsp;Remove from oven.

To assemble your BLT, coat each bread slice with mayo and top with tomato slices, lettuce, and tempeh bacon. Close sandwich and cut if desired. Enjoy!&nbsp;

This irresistible avocado chickpea BLT sandwich is stuffed with a perfectly seasoned avocado chickpea mash. It's then topped with smoky tempeh bacon, lettuce and tomato to complete this vegan BLT!  A quick and easy lunch that can be ready in minutes!

Vegan BLT Sandwich with avocado chickpea mash

avocado,

Tablespoons red onion, finely diced

lime juice, about 1/2 a lime

salt

pepper

Tomato

bacon bacon

Smash the chickpeas to your liking. Smash it...

Smash the chickpeas to your liking. Smash it all, or leave a few whole beans.

Mix in the remaining ingredients.

Taste and adjust seasonings as needed.

Toast the bread if you'd like.

Place the lettuce on the bottom.

Top with a few scoops of chickpea avocado...

Top with a few scoops of chickpea avocado mash, tomato slices, and bacon.

Want to learn how to cook tempeh in minutes? This pan fried tempeh needs 3 ingredients and gives delicious results with minimal effort.

Best Easy Pan Fried Tempeh (3 Ingredients!)

Salt,

Cut tempeh into small flat rectangles or thin slices about ¾ cm thick.

Heat a large frying pan on medium heat and add half the oil. When oil is hot, add tempeh pieces flat side down and season lightly with salt.

Pan-fry for about 3 minutes until underside is golden, then flip over and add remaining oil.

Fry another 2-3 minutes until golden. Check taste and re-season with salt if needed. Ensure all sides of tempeh are cooked.

Add cooked tempeh to your favourite noodles, stir fry dish, kale salad or whole grains. Enjoy!

I gave this pan-fried tempeh a try, and it’s so simple yet delicious! The crispy texture and flavor were perfect, and it’s now a quick go-to for me. Loved how easy it was with just three ingredients!

So crispy and yummy. I had some tempeh in my fridge that I didn't know what to do with. But I do now.

Love the simplicity of this recipe. Just what I needed to learn how to cook tempeh. Txs! :)

Super way to prepare tempeh! I've added it to noodles (hot and cold). So very good and so easy!

Was amazed at how quick and delicious it turned out. In just 10 minutes, I had perfectly crispy and flavorful tempeh with minimal effort. It’s become my go-to method for a quick and satisfying meal!

Smoky black pepper tempeh bacon, made by marinating tempeh and then baking it until crisp. Great on sandwiches or for snacking.

soy sauce ((use tamari for gluten-free))

tomato paste ((can use ketchup))

tbsp liquid smoke

black pepper ((reduce quantity if freshly ground))

tsp hot paprika ((see note))

onion powder

Take the block of tempeh and slice it into 32 approximately equally-sized thin strips. I do this by first cutting it in half, then into quarters, then eighths, etc. (see the photos in the blog post).

Mix together all of the remaining ingredients in a bowl until well combined. Add the tempeh pieces to the bowl and mix to coat. Let rest in the marinade for about 20 minutes.

Preheat the oven to 375 degrees Fahrenheit and set a metal rack (I use my cooling rack) on top of a baking sheet (this is to catch drips). If desired, line the baking sheet with parchment paper to further ease cleanup. Lay the marinated tempeh strips on the rack, spacing them evenly. Brush them with a little bit of the extra marinade. Bake for 15 minutes.

Take the tempeh out of the oven and gently flip over all of the pieces. Brush the other side with additional extra marinade and then return to the oven for about 10 more minutes, or until just starting to crisp.

Let cool on the baking rack; the tempeh bacon will become even more crispy as it cools. Leftovers, once cooled to room temperature, can be stored in an airtight container for a few days.

I’ve made a few different bacons. Been vegan 3 years. Have to learn. But this is the best bacon hands down

Oh, my goodness am I in love with this recipe. I'm really not much of a tempeh person, most of the time it has an aftertaste I find off-putting. But this recipe TOTALLY gets rid of that. The taste and texture are both awesome.I've found that my meat eating family likes it quite a bit too!

Made this for Easter brunch and it was absolutely delicious!

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