I haven't had bacon in three years, but I do still love the smell of it. Very nostalgic. Mmmm. So sweet. So smoky. So delicious. So dang good.
I had been wanting to make a vegan bacon or "facon" if you will for quite some time. I thought it'd be a nice change than the veggie sausage I buy at the store.
So, what is tempeh? Well, it's an Indonesian soy product, that is made from fermented soy beans. The fermentation process makes it easier for people to digest and is a great plant protein for people who don't eat meat.
This tempeh bacon goes great with anything
BLT (check out my vegan BLT in my recipes)
Tofu scramble and a side of maple syrup. Yum!
Chopped up and tossed in a cobb salad or really any salad of your choice
I hope you guys try this recipe and if you’re looking for that bacon substitute, I hope you've found it!
xoxo
Sophia
Ingredients
Half of the tempeh package (4 oz)
1 tablespoon avocado oil
1 tablespoon gluten free soy sauce
2 tablespoons maple syrup
1 teaspoon liquid smoke
1 tablespoon water
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Preparation
On a cutting board, slice tempeh into thin or thick slices (if thick cut 1/4-inch for each slice) (If you want it thin make sure to not cut it too thin that it starts to fall apart).
Add avocado oil to pan and turn to 6. Once hot add the tempeh in and cook each side for 5 minutes until brown and crispy.
Add 1 tablespoon of water into the pan and stir.
Add soy sauce, maple syrup, and liquid smoke and stir until tempeh is evenly coated.
