Vegan Tempeh Bacon – a delicious recipe with Braggs, apple cider, tomato paste, liquid smoke, hing, peanut oil. Easy to follow and perfect for any occasion.
Serves 4
Meat & Poultry
Servings:persons
1
To make the marinade combine the soy sauce, cider, tomato paste and liquid smoke in a wide, shallow bowl or pan and mix with a fork until the tomato paste is fully dissolved.
2
Cut the tempeh into thin strips (less than 1/4 inch thick) lengthwise. You should be able to get about 12 strips. Rub the strips with the hing. Submerge the tempeh strips in the marinade and let sit, for at least an hour and up to overnight.
3
Heat the oil in an 11 or 12 inch skillet over medium heat. Add the tempeh strips and cook for 4 minutes on one side; the bottom should be nicely browned. Flip the strips over and pour the remainder of the marinade over them. If there isn't much marinade left add a splash of water. Cover and let cook for 3 more minutes, or until the liquid is absorbed. Uncover and check for doneness; if necessary keep cooking uncovered until all sides are nicely browned. Remove from heat and serve. (I recommend doubling the marinade recipe.).
83
kcal
Calories
8
g
Fat
3
g
Carbs
1
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 7 ingredients. The key ingredients include: 3 tablespoons Braggs liquid aminos or 3 tablespoons soy sauce, 1/3 cup apple cider, 1 teaspoon tomato paste, 1/4 teaspoon liquid smoke, and more.
Yes, Vegan Tempeh Bacon falls under the Meat & Poultry category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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