Shit just got real.
(Also I may or may not have mistyped “green bean asserole” in the tags the first three times around.)
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:
I brought the tempeh to a boil, lowered the heat and allowed it to simmer for 20 minutes. This removes any bitterness.
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.
I heated my griddle pan to a medium high heat and spread some canola oil on the pan:
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:
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:
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.
Mmmmm! I save the leftovers for a TBLT (tempeh bacon, lettuce, and tomato) sandwich for the next day.
I served the tempeh bacon with Ezekiel toast, masala scrambled tofu and balsamic shredded beets. Yum!
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
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. :)