Vegan Tempeh Bacon

• Vegan
• Gluten free

• Produce

  • 1/4 tsp Garlic powder
  • 200 g Tempeh

• Canned Goods

  • 1 tbsp Applesauce
  • 1 tbsp Tomato paste
  • 1/4 Vegetable broth, low-sodium

• Condiments

  • 4 drops Hot sauce
  • 1/4 tsp Molasses, unsulphured
  • 2 1/2 tsp Tamari sauce/soy sauce

• Baking & Spices

  • 1/4 tsp Paprika, smoked
  • 1/4 tsp Sea salt

• Oils & Vinegars

  • 2 1/2 tsp Apple cider or white vinegar

Found on cearaskitchen.com

Description

Ingredients

• 200 grams/ 7 oz tempeh (10 thin slices)
• ¼ low sodium vegetable broth
• 2½ tsp tamari sauce/soy sauce
• 4 - 6 drops hot sauce
• 1 tbsp tomato paste
• 1 tbsp applesauce
• 2½ tsp apple cider or white vinegar
• ¼ tsp unsulphured molasses
• ¼ tsp smoked paprika
• ¼ tsp garlic powder
• ¼ tsp sea salt

Directions

• Cut the tempeh into thin and long strips (see photo). Make them thin enough so they are bacon-like but not so thin that they fall apart.
• Over medium-high heat, sautee the tempeh for 2 minutes on each side in the vegetable broth. This steps cuts some of the bitter flavor out of the tempeh.
• Prepare the BBQ sauce by throwing all the ingredients (tamari through to sea salt) into a bowl and whisking them together. Brush the BBQ sauce over the tempeh and leave it to marinate in the sauce (use all of the sauce) in a sealed container overnight.
• Pre-heat oven to 350F/180C. Place the tempeh bacon on parchment paper or a lightly oiled baking sheet. Bake for 7 minutes on each side (making sure not to burn the tempeh!). Broil the tempeh for an additional 2-4 minutes at the end to get the tempeh bacon nice and crispy!
• Serve the tempeh bacon with tofu scramble and homemade bread for a real breakfast treat!