|nutritional information (per serving)|
View full nutritional information
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|amount per serving|
|% Daily Value*|
|Saturated Fat 3g||14%|
|dietary fiber 0g||1 %|
|total sugar 5g|
|Vitamin C 0 mg||0%|
|Calcium 66 mg||5%|
|Iron 2 mg||9%|
|Potassium 278 mg||6%|
|*The % Daily Value (DV) indicates how much a nutrient in a food serving contributes to a daily diet. 2,000 calories per day is used for general nutritional advice.|
(Nutritional information is calculated using an ingredient database and should be considered an estimate.)
Vegetarians and vegans often miss bacon a lot. However, its complex flavor and bite is difficult to replicate with plant-based ingredients. The maple sugar and brown sugar sweetness of this marinade, along with the liquid smoke and smokiness of smoked paprika, gets you pretty close.
What is tempeh?
Tempeh is an Indonesian ferment most commonly made from soybeans. Although many store-bought tempehs are soy-based and quite dense, there are many manufacturers who make more than just soy tempehs with other legumes and grains that are flavorful and tender. If you can get your hands on that for this tempeh bacon, go for it!
Pair your savory tempeh bacon with pancakes or waffles, or a thick slice of vegan quiche for an all-plant-based feast.
“This is a wonderful vegan bacon alternative with a rich umami flavor. The sugar and syrup in the marinade ensure the tempeh edges crisp like bacon. However, keep an eye on them once they're browned if you don't want them to burn.” — Julia Hartbeck
2 tablespoon Tamari or soy sauce
3 tablespoon vegetable oildivided
1 tablespoon maple syrup
2 teaspoon Brown sugar
1 teaspoon smoked paprika
1/2 teaspoon liquid smoke
1/4 teaspoon fine Salt
1/4 teaspoon ground black pepper
1/8 teaspoon ground cumin
1/8 teaspoon ground coriander
1/8 teaspoon chilli powder
8th ounces tempehSliced 1/4 inch thick
Gather the ingredients.
In a medium bowl, stir together the marinade soy sauce, 1 tablespoon vegetable oil, maple syrup, brown sugar, smoked paprika, liquid smoke, salt, black pepper, cumin, coriander, and chili powder until the sugar has dissolved.
Carefully place the tempeh strips in a casserole dish or other large shallow dish (deep enough to hold the marinade) and pour the marinade over them. Make sure all surfaces are covered. Marinate at room temperature for 2 hours, turning once about halfway through.
Carefully remove the tempeh strips from the marinade, shake off excess marinade (keep it, you can reuse it for up to a week!) and place the strips on a clean plate.
In a large non-stick skillet, heat the remaining 2 tablespoons oil over medium-high heat. Add the tempeh and cook until the streaks on the bottom are nicely browned, 4 to 5 minutes. Gently flip the tempeh strips with a spatula and cook until nicely browned all over and slightly crispy on the edges, 3 to 4 minutes more. If you prefer a crispier tempeh bacon, let it cook for an additional 1 to 2 minutes.
Not all tempeh is created equal. If you're using non-soy or homemade tempeh, cut the marinating time in half here (it's usually more absorbent) and cut your tempeh into slightly thicker strips so they don't fall apart.
- To cook this bacon in the oven, simply line a skillet with parchment paper and bake the strips (shake off excess marinade) at 450F (200C) for 12 to 15 minutes, flipping about halfway through once around.
- Roughly chop or dice the tempeh bacon to make a delicious hash. Marinate it for just an hour and pan fry (or bake) the same way.
- For extra salty and flavorful bacon, brush the strips with the marinade once or twice during cooking.
- If you have a smoker and want to smoke your tempeh bacon, simply omit the liquid smoke and marinate the tempeh sheet whole (do not slice or chop). Smoke it with fruitwood (or your choice of smoker wood) for 30 minutes to 1 hour. Once out of the smoker, slice the tempeh and proceed with the recipe. Brush the strips once or twice with the remaining marinade while frying.
How to store it
- Cover tempeh bacon tightly and refrigerate for up to 1 week.
- Wrap tightly and freeze for up to 1 month. If you want to use it again, thaw it in the fridge and reheat it in a lightly oiled pan on the stove.
The marinade can be made ahead of time and stored tightly sealed in the fridge for up to 1 week and in the freezer for up to 3 months.