vegan bacon recipe

<em>Learn how to cook Tempeh using this simple and fool-proof method! It's tasty, it's hearty, and it's packed with plant-based protein.</em>

How to Cook Smoky Tempeh

Tempeh

tbsp Reduced-Sodium Tamari*

tbsp Maple Syrup

tsp Vegetable Bouillon + 1 cup Warm Filtered Water*

tsp Liquid Smoke

tsp Smoked Paprika

Pepper,

First, remove the Tempeh from its packaging and cut it into strips that are around 1/2&#8243; thick.

Next, make the &#8220;Marinade by whisking all of the remaining ingredients together in a small bowl or glass.

Line Tempeh in Nonstick Pan and evenly pour the Marinade over it.

Bring the mixture to a simmer over medium heat for and cook for 3 minutes, then flip the Tempeh Strips. Repeat until the most of the liquid has evaporated and the marinade starts to look “sticky.” You will notice that the Tempeh will slightly increase in size as the marinade evaporates.

Then, reduce the heat to medium-low and begin to frequently flip the tempeh to ensure all pieces and sides are equally browning. Pay attention to which areas of the pan are cooking faster than others, and try to switch the Tempeh in those areas.

After all of the liquid has evaporated from the Pan, cook the Tempeh for 30-60 seconds more, flipping frequently. You should keep the Tempeh touching the hot pan long enough so the side caramelizes and gets brown, but not so long so that it sticks and burns.

Remove from the heat, and serve as desired.

Turned out way better than the marinade and bake method I've been using. Way quicker too, worth trying out!

Wow! I was initially sceptical of this recipe because it seemed *too* easy of a way to prepare tempeh...But I just tried it and it's seriously perfect! So quick and SO flavorful, especially since there's no oil. I did add some vegan Worcestershire sauce for added flavor, and I'm about to use some of this recipe on a vegan BLT...assuming I don't eat it all straight out of the pan! Thanks for another great, healthy and delicious recipe, Caitlin!

This recipe is AMAZING!!! I’ve never cooked tempeh myself Before and this was the best recipe to start with! Served it with rice cooked in coconut milk + water and some peas. Thank you for this recipe!

I made a soy free version of this since I have a severe soy allergy. I swapped the Tamari for coconut aminos and the tempeh for hempeh. 
Oh my god.
I HATED sandwiches for all my life but oh my god this sandwich is delicious!! And I use to HATE tomato’s.
Simple but amazing. It’s my new favorite go to sandwich for packing a lunch or even when I’m at home watching my show. Soooo good! This sandwich blew my tastebuds away!

Thank you so much Caitlin!

I'd never even eaten tempeh before, let alone cook it myself, and I totally loved this recipe! The liquid smoke makes such a difference. My husband, who's not vegan but is happy to eat what I cook, loved it too. We're having waffles for dinner and this is the perfect salty-protein packed side. Thanks for all you do!

Thanks for this recipe, it is so good! Had it with sauerkraut mashed with potatoes (such a Dutch thing) and it was delicious! :)

Thanks for sharing this! I made this for my kids (5 and 8) and they both liked it a lot, which is a great win! I like that it's quick and easy and the tempeh has a nice flavor and texture (not dry).

My wife, sister-in-law and son have never tried tempeh before, so I decided to use your smokey tempeh recipe coupled with your kale and quinoa salad, and they hated it. My sister-in-law is making vomiting sounds in the bathroom as I type this. I can't tell you how delighted this makes me, because now this delicious concoction IS ALL MINE!!! I love it, I've never had a "peanutbutter salad" (as my son dubbed it) before and the tempeh is wonderful! I'm going to cut this review short so I can finish shoveling this green gold down my gullet before my family comes to their senses... Thanks for allowing me to indulge in selfish gluttony without seeming like a selfish glutton!

This is my first time trying tempeh and I love it!

This is exactly what I was looking for in tempeh.  I didn't want any fancy peanut sauces or overly tangy marinades.  Just a simple, smoky tempeh.  I did have to buy liquid smoke just for this recipe but it was worth it.  I can't wait to try my leftover tempeh in a sandwich :D Thank you, Caitlin!

Made this and it came out delicious and was very simple to make.  This was my first time trying tempeh, thank you for the great recipe!

This is so good and easy.  I've been making it all the time, for a lot of different uses.

Oh wow!  This is a game changing recipe for me!  I started eating a Vegan diet in August - and have tried making tempeh once...with not a great result.  This recipe however....is the bomb!  It's opened my eyes - and tastebuds up to so many possibilities regarding flavor and texture of tempeh.  My omni husband had a bite and he even loved it!  Thanks for the great recipe....and ideas!

Been watching your videos on Youtube and decided to give it a whirl as this is my first time cooking tempeh.  Winner!!!  I topped the tempeh with a bit of what I call my Maple Hummus Dressing, which is really just hummus that is thinned out with water to make a sauce with a splash of maple syrup. Totally excellent!

I love this! Thank-you for such an easy recipe, I really appreciate your one pot approach! I always look forward to your newsletter and what awesome recipes you’re going to come up with next!

I've made this recipe a few times for BLTs, but today made it for a BBQ bowl with quinoa, mushrooms, kale, black beans, onions, avocado, tomatoes, and BBQ sauce.

I've cooked tempeh a few ways and this recipe is my favorite so far. I use coconut aminos instead of tamari and skip the maple since the aminos are sweet. I only gave it 4 stars because I can't get past the weird flavor of the tempeh itself. I'll try marinating it overnight next time.

This recipe was my 2nd time trying to make tempeh &amp; umm wow! Haha, I was actually stunned by the incredible flavor from such minimal ingredients! I love how the marinade compliments the tempeh flavor so well, it just tastes like the perfect combination. Thanks Caitiln for making this awesome recipe, I will without a doubt be returning to it! :)

This was my fist attempt at Tempeh with your recipe, and it was so good. Thank you for sharing!

Never ate tempeh, first time.  Followed directions exactly except I mixed everything in the pan.  Used the cooked strips on top of salad.   Recipe was OUTSTANDING, super duper easy, tempeh is SOOO good!  Thanks sooooo much!

Brand new vegan! Me &amp; my daughter. This was AMAZING! 6 days vegan &amp; I'm seriously pain free! We loved this recipe! My 19 yo daughter cooked it &amp; she was so proud of herself.

I absolutely love this recipe. I have used this marinade many times! Lately I’ve been crumbling the tempeh and simmering it in the marinate :)

Very good! First time with tempeh and it’s good!

This recipe is everything! We’ve used it alongside split pea soup, in BLTs, with a hearty harvest salad. It’s the meal that started my fiancé and I on our vegan journey.

Finally a way to make tempeh edible!  I so wanted to love tempeh, but I could not get past that weird flavor.  Until now!  This recipe is so amazing, a game changer.  Even my non vegan husband thought it was delicious.  I’m so excited to try some other recipes :)

Super easy, quick, and so flavorful! My go-to recipe from now. Thanks!

Great flavor, first time making tempeh.  I would change recipe to double or triple marinade.  It was hardly enough to drizzle over the top of half of my tempeh.

This smoky, crispy Vegan Bacon is made with tofu and is perfectly chewy and savory.  A delicious plant-based protein, perfect for breakfast, BLTs, wraps, sandwiches, pasta, and buddha bowls.

Vegan Bacon

tofu

soy sauce

tablespoons smoked shoyu (or regular soy +2 drops liquid smoke)

maple syrup

teaspoons smoked paprika

coriander

black pepper

chipotle powder (or canned in adobo sauce)

oil oil

Drain and slice tofu 1/8&#8243; thick.  Lay out on an oiled sheet pan.

Mix the soy, smoked Shoyu, maple syrup, smoked paprika, coriander, black pepper and chipotle powder.  Spoon half of the mixture over tofu, spreading out to the edges with the back of the spoon.  Bake 15 minutes.

Remove tofu from oven and carefully with a metal spatula, flip tofu over and baste with the remaining marinade.  Bake 15 minutes more.

Let cool for 15 minutes (or refrigerate until ready to use).

Heat a skillet and fry tofu over medium heat until crisp 1-2 minutes per side.

It&#39;s easy to make delicious vegan bacon bits at home using Butler soy curls (dehydrated whole soy beans). Sprinkle these healthy bacon bits on salads, potatoes, casseroles, mac and cheese, or any dish where you want salty bacon flavor! Yield: makes about 3 cups

Homemade Vegan Bacon Bits

Butler soy curls (half of a bag)

tamari (This makes

coconut milk, optional, or 1 Tbsp water

yeast

liquid smoke

apple cider vinegar

¾ teaspoon smoked paprika

garlic powder

onion powder

black pepper, optional

Preheat

Preheat oven to 350 degrees F, and line a large baking sheet with parchment paper or a silicone mat.

In a small bowl whisk together the tamari, maple syrup, nutritional yeast, liquid smoke, vinegar, paprika, garlic, onion, and pepper.

Break

Place soy curls in a large bowl. Use your hands to break the soy curls into smaller pieces (this takes a few minutes). Try to get them somewhat similar in size, so they cook evenly. *Alternatively, after coating in the marinade use a food processor to pulse them into large bits.

Combine

Pour marinade over broken soy curls, and toss until completely coated and the marinade has been absorbed.

Spread

There shouldn&#39;t be any excess marinade in the bottom of the bowl (or food processor), but if there is, leave it behind. Spoon onto the prepared pan, spreading in a single layer. If needed, use a second baking sheet so the bits aren&#39;t too crowded.

Bake

Bake for 18 to 26 minutes, stirring at the 10-minute mark, or until they&#39;re just getting crisp. Keep a close eye on it during the last few minutes so they don&#39;t burn.

Cool

Cool completely before storing. See Notes below.

There are times I need to cook for carnivores, vegetarians and vegans.  😳  I made this bac'n and used it in a tofu scramble breakfast bake.   approved of it!  I'm def saving this to use up my soy curl crumbs!   Thanks for a great recipe.

These are FANTASTIC! Thanks for the wonderful recipe and a good way to use my broken soy curls.

I love these.  I made them to put on a "loaded" baked potato and found myself snacking on them straight from the baking sheet.

Hands down a winner...everyone loved it and couldn't stop eating it. I used all of the bits at the bottom of the 12 lb box of Butler soy curls so I didn't need to break the curls - ended up tripling the recipe. It's been a week now, and I'll be making another batch. Thank you for this great recipe!

Delicious and a new favorite! I left out the coconut milk and oil, and marinated for about 10-15 minutes. Excellent on salads and soups, or just to snack on.

Holy crap! Made them to top my soup but can’t stop munching on them. So addictive!! Absolutely delicious.

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