Ok so let’s start by saying…(for all the meat-eaters who will think this is ridic) that its not really like bacon except its cut into long strips and that it has a smoky taste.
However, let’s also qualify (for all the vegos and vegans out there) – that this sh** is delish.
I actually don’t miss bacon. I’ve never missed bacon. I will never miss bacon. Since the day I became a vegetarian in 1992 I haven’t given bacon a second thought and I’ve never understand the lamentation over missing it. I don’t even think it smells nice when its being cooked. So…its not like I’ve been pining for bacon for 24 years and trying to figure out how to replicate it. Quite the opposite.
However, I spied this recipe the other day on someone’s blog and I thought…hmm, that sounds tasty, I have some tempeh in the fridge, let’s give it a whirl.
So I tried it. It was really really easy. Obviously waaaaaay better for you than actual bacon (and clearly, way better for the pig who doesn’t have to die for the benefit of someone’s tastebuds).
I totally recommend you try this at home. I thought this would last me for days as I made 21 slices of it out of my 1.5 blocks of tempeh…however it was so tasty it only lasted me for 3 days as I basically had 3 slices of it for every meal (I couldn’t leave it alone).
So here is the recipe and the process:
- Tempeh (300 g) – I use the nutrisoy brand which I love
- 2 tbsp tamari
- 1 tbsp extra virgin olive oil for the marinade
- 1 tbsp coconut oil for frying the bacon
- 1.5 tbsp maple syrup
- ½ tsp red hot sauce
- 2 tsp liquid smoke flavouring
- ½ tsp ground cumin
- Black pepper and salt to taste
- Slice the tempeh as thin as you can without it falling apart.
- Mix the rest of the ingredients (except the salt) in a bowl. Soak the tempeh slices in the marinade for 15 minutes. If there is not enough mixture to cover make up some extra and pour over. You really want them to soak it all up.
- Heat coconut oil in a frying pan and when it’s hot, add the tempeh and cook for 3-4 minutes each side over high heat until both sides are browned and crisp. This took me longer than expected. Persevere with it as otherwise it will be soggy and not quite as amazing as you want it to be.
- Lay cooked tempeh on paper towel to cool. Add salt to taste.
I had this on toast with avo for brekky, I had it chopped up in a salad for lunch, I had it with roasted potatoes and steamed veg…it literally went with everything!
My fave had to be as part of a fresh and delish buddha bowl that I served up with my lovely friend Elsie as we sat and ‘oohed’ and ‘aahed’ our way through it!
Super satisfying. In summary, get some tempeh and get this stuff cooking.
Your tastebuds will absolutely thank you for it.
Once again, thanks to the simple vegan blog for this fantastic recipe and share.