One of my favorite things about my childhood happened to be a certain day of the week: Sunday. My family and I would wake up, leave our pajamas on, and pray to the Almighty bready breakfast food gods. Depending on my mother’s mood, we either sang our praises to pancakes or waffles drenched in syrup, but always to bacon! Bacon was always present. So in honor of this week of de-glutenizing and veganizing my favorite childhood foods, and because bacon really has a soft spot in my heart, I thought I would give it a shot:
I’ve been hearing all about Tempeh on the blogging world, something that I never knew about 2 months ago. So when I saw tempeh bacon in the store, I was super excited to try it until I realized that wheat was in the ingredients. So I stood in the store, studying the list so I could go home and attempt to recreate my own version of tempeh bacon in the comfort of my own home.
- 1 8 oz. package tempeh, thinly sliced
- 1/4 c. gluten free soy sauce (or liquid aminos)
- 1/3 c. maple syrup
- 1 tsp. liquid smoke
- 1/2 tsp. smoked paprika
- Add the marinade into a shallow dish, mixing it up until well incorporated. Place the tempeh slices into the dish so it can absorb the marinade. Allow to set for at least 20 minutes. You can even allow it to set overnight.
- Heat up a nonstick skillet on medium heat. If you do not use a nonstick, you will need approximately 1 tsp. of olive oil. Place slices of marinaded tempeh into the pan and allow to crisp/brown for 2-3 minutes per side. Set on a paper towel-lined plate to cool.
- Serving Size: 1 slice
- Calories: 65
- Sugar: 5g
- Sodium: 236mg
- Fat: 2.1g
- Carbohydrates: 8g
- Protein: 4g
And what better way to eat vegan bacon than in this Ultimate Tempeh Sandwich?
It’s a robot (dance)-worthy sandwich, filled with:
Heaven. I have missed sandwiches! Do you need a moment alone? Here’s a napkin to wipe the drool off…