Easy Tempeh Bacon
Easy & delicious vegan bacon made from tempeh! It comes together in just 20 minutes and is such a great meat-free bacon substitute.
Servings: 4 servings
Ingredients
- 1 package of tempeh roughly 8 oz
- 3 tablespoons soy sauce
- ¼ cup apple cider vinegar
- 2 cloves garlic crushed or 1 teaspoon of garlic powder
- 1 teaspoon liquid smoke
- 1 tablespoon olive oil
- 2 tablespoons maple syrup
Instructions
- Prep the tempeh by cutting it into very thin slices about 1/8- 1/4 of an inch thick. I got about 35 slices out of my tempeh block. The thickness doesn't matter too much but you do want it to be on the thinner side.
- Make the marinade by whisking together the soy sauce, apple cider vinegar, garlic, liquid smoke, olive oil, and maple syrup in a shallow bowl. Toss in the tempeh strips and let marinate for 30 minutes or even a few hours.
- When ready to cook, pre-heat the oven to 400 degrees F and line a large baking tray with parchment paper.
- Line the tempeh strips up on the baking sheet and pour about 1/2- 1 teaspoon of the marinade on each strip of the bacon. Bake for 10 minutes, flip and then bake for an additional 10-15 minutes. Watch it the last 5 minutes to make sure that it is not getting too dark.
- Let cool slightly and ENJOY!
Notes
Storing leftovers: Tempeh bacon will last for about one week in the fridge. Place leftovers in an airtight container or zip-top bag in the refrigerator. You can reheat it in a toaster oven or regular oven for about 5 minutes. You can also microwave it or reheat it in a skillet on the stovetop. Or feel free to eat it cold, straight out of the fridge!
Nutrition
Calories: 70kcal | Carbohydrates: 8g | Protein: 1g | Fat: 4g | Saturated Fat: 0.5g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 3g | Sodium: 759mg | Potassium: 63mg | Fiber: 0.1g | Sugar: 6g | Calcium: 15mg | Iron: 0.4mg
