Vegan Tempeh Bacon

Love bacon but hate the inhumane slaughter of one of Earth’s smartest and cutest creatures? Me too!

image via google
I’m not going to sit here and act like I’ve never eaten or will never again eat a pork product. I don’t eat pork, but unless you personally make every single meal you eat, there’s really no way to 100% know. I’m not perfect! But pigs are very awesome, so until I convince my fiancé that a pet pig is a really good investment, I’m just going to eat all of this vegan “bacon” in one sitting.

Here’s the deal: I love to cook, but I’m also deeply passionate about recipes involving fewer than 5 ingredients with 20 minute prep/cook times.

Vegan Tempeh “Bacon”

makes 4 servings (or 2, because let’s be real)

1 pkg. tempeh

1 tbs olive oil

1 tbs soy sauce

1 tsp liquid smoke

Preheat oven to 400. Combine liquid ingredients in a small bowl. Slice tempeh as thin as you can, trying your best to replicate the shape of bacon. Thinner slices mean crispier, cruncher “bacon” (this is obviously the best way to eat it, screw anyone that likes it soggy). Thicker slices are heartier and more Canadian bacon-esque. Lay all of your slices on a piece of parchment paper on a cookie sheet (no need to grease the paper), and brush on your marinade. Bake for 7-10 minutes, depending on your oven (mine has a convection bake setting). Take the cookie sheet out, flip your slices, and brush the marinade on the other side. Bake for another 7-10 minutes, this time checking to make sure the pieces haven’t burned. When you take them out of the oven, they’ll be sizzling deliciously. Let them cool for a couple of minutes and enjoy!

My favorite way to enjoy these are between whole grain toast with mashed avocado! Or for omnivores, add a fried egg & melted Swiss to the above equation.

Happy baking!


P.S. Sorry there are no process pictures, but this is so quick and so delicious that they were gone before I could even grab a camera!

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