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Posts tagged bacon

reblogged from fruit-loop-vegan: Eggplant Bacon by veganculinarycrusade Ingredients 2 medium eggplant 1-2 chipotles (dried or in a can with adobo sauce) 2 TBSP maple syrup 1/2 cup water 2 TBSP apple cider vinegar 2 TBSP date paste 1 TBSP oil pinch salt Instructions Using a mandoline or V-slicer, create thin slices of eggplant. If using dried chipotles, soak in 1/2 cup of warm water until soft. Use this water in the recipe in place of the 1/2 cup of water called for. In a blender combine all of the ingredients except the eggplant and blend until well combined. In a large bowl, pour the sauce over the eggplant slices. Toss to coat each slice in the spicy mixture. On a Teflex-lined dehydrator tray, spread out the slices in a single layer (I used 3 trays for this recipe). Dehydrate at 115F for 12 hours. Store in an air-tight container at room temperature. For all your things.

reblogged from fruit-loop-vegan:

Eggplant Bacon

by veganculinarycrusade

Ingredients

  • 2 medium eggplant
  • 1-2 chipotles (dried or in a can with adobo sauce)
  • 2 TBSP maple syrup
  • 1/2 cup water
  • 2 TBSP apple cider vinegar
  • 2 TBSP date paste
  • 1 TBSP oil
  • pinch salt

Instructions

  1. Using a mandoline or V-slicer, create thin slices of eggplant.
  2. If using dried chipotles, soak in 1/2 cup of warm water until soft. Use this water in the recipe in place of the 1/2 cup of water called for.
  3. In a blender combine all of the ingredients except the eggplant and blend until well combined.
  4. In a large bowl, pour the sauce over the eggplant slices. Toss to coat each slice in the spicy mixture.
  5. On a Teflex-lined dehydrator tray, spread out the slices in a single layer (I used 3 trays for this recipe).
  6. Dehydrate at 115F for 12 hours.
  7. Store in an air-tight container at room temperature.

For all your things.

Vegan Tempeh Bacon Tutorial

reblogged from theveganchemist:

Hello! It’s been forever but I am back with a tutorial on how to cook tempeh bacon. Recently, I have had several people ask me about bacon substitutes, but I don’t buy any store versions because the way I do it is easy and delicious! So this for those that have been asking me and others that are wondering. :)

First - you want to buy some tempeh. :) For this recipe I used:

imagePhoto source: http://traderjoesrecipes.net/wp-content/uploads/2012/01/trader-joes-organic-3-grain-tempeh-1.jpg

I brought the tempeh to a boil, lowered the heat and allowed it to simmer for 20 minutes. This removes any bitterness.

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Meanwhile, this is when I make the sauce (see recipe below). After it simmered, I drained it and let it cool for 2-5 minutes so that I didn’t burn my fingers off. I used a sharp knife to slice the tempeh thin but not too thin! You don’t want it to break…which some of mine did anyway…bleh.

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I heated my griddle pan to a medium high heat and spread some canola oil on the pan:

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I placed the tempeh strips down and cooked them for 2-3 minutes. I flipped them (carefully!) when their underside started to turn a golden brown like this:

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After I flipped them, I lowered the heat just a bit. Then I brushed on some of the sauce and cooked for a minute. Then I flipped them over AGAIN and brushed on the remaining sauce and cooked for another minute:

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I placed the strips on a plate with a paper towel to soak up any oil, but I didn’t use that much oil so the tempeh wasn’t terribly greasy.

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Mmmmm! I save the leftovers for a TBLT (tempeh bacon, lettuce, and tomato) sandwich for the next day.

Final product:

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I served the tempeh bacon with Ezekiel toast, masala scrambled tofu and balsamic shredded beets. Yum!

Materials:

1 8oz tempeh

1 tablespoon canola oil

1/4 reduced sodium tamari (or soy sauce)

1/2 teaspoon liquid smoke

1/2 teaspoon pure maple syrup

Method:

1. Bring tempeh to a boil. Lower heat and simmer for 20-30 minutes.

2. Meanwhile, prepare sauce by whisking tamari, liquid smoke and maple syrup in a small bowl.

3. Once tempeh is finished, drain it and let it cool on a cutting board for 2-5 minutes. Using a sharp knife, cut into thin strips.

4. Heat griddle on medium high heat, brush on some of the oil to cover pan. Place strips on pan for 3-5 minutes or until golden brown. Once flipped, brush on sauce (allowing tempeh to absorb it) and cook for about 1 minute. Flip tempeh again and brush remaining sauce on. Cook for another minute.

Notes: You can omit the liquid smoke or maple syrup if you want, but I believe this gives it maximum flavor. Also, you can probably cook these longer to get a more crispy texture, but I was hungry. :)

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