Smoky black pepper tempeh bacon, made by marinating tempeh and then baking it until crisp. Great on sandwiches or for snacking.
Recipe by Yup, it's Vegan on April 9, 2019
Prep time: PT10M
Cook time: PT30M
Total time: PT60M
Rating
5 stars (4 reviews)
Keywords
tempeh bacon
Ingredients
8 oz tempeh
1/4 cup low-sodium soy sauce ((use tamari for gluten-free))
1/4 cup olive oil
2 tbsp maple syrup
1 tbsp tomato paste ((can use ketchup))
1 tbsp liquid smoke
1 tsp apple cider vinegar
3/4 tsp ground black pepper ((reduce quantity if freshly ground))
1/2 tsp hot paprika ((see note))
1/4 tsp onion powder
1/4 tsp garlic powder
Categories
basics
Breakfast
Cuisine
dairy-free
gluten-free
nut-free
refined sugar-free
vegan
vegetarian
Steps
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.
Nutitrion
Serving Size: 2 strips
Calories: 52 kcal
Carbohydrates: 3 g
Protein: 2 g
Fat: 4 g
Saturated Fat: 1 g
Sodium: 88 mg
Sugar: 1 g
Unsaturated Fat: 3 g
Reviews
Ron on 2020-06-28 (5 stars): I’ve made a few different bacons. Been vegan 3 years. Have to learn. But this is the best bacon hands down
Kendra on 2019-05-19 (5 stars): 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!
Morgan L on 2019-04-21 (5 stars): Made this for Easter brunch and it was absolutely delicious!
Wholesome LLC on 2019-04-18 (5 stars): We are excited to try this!!!!!
