My husband has been dropping subtle hints about bacon for weeks now.
“Do they make soy bacon?”
“Remember when we use to eat BLT’s?”
“I love the smell of bacon…”
It was inevitable that I was going to have to come up with some kind of substitute for the man! It was by shear coincidence yesterday that my long-time Vegan friend “Q” mentioned to me that he had mastered Tempeh bacon. An idea that I had never even fathomed!
Could it be done? Could it be good?
According to him it was to die for.
So this morning I decided to give it a go and put my own spin on it. I not only made us some fantastic “facon” but I made BLT’s out of them!
Technically, they were TSTA’s (tempeh, spinach, tomato, avocado) but whose really gonna say that?
I couldn’t wait to share the recipe with all of you!!
Family Approved “Facon” (Tempeh Bacon)
I was able to thinly slice 12 pieces of tempeh for this recipe. You could probably get more or less depending on if you have any crumbling casualties. Rance and I had about a third of the recipe because Riley absolutely LOVED it too! Roughly there is about two servings in this recipe. The PPV and protein grams is just for the “facon”, not for the sandwich. You can do anything your heart desires with this stuff so I figured I would just let you run wild. *grin*
PPV: 5 for 6 slices
Protein: 20 grams per serving
8 oz package Tempeh
1-2 tablespoons sugar free maple syrup (You can use real maple syrup or agave here too)
1 tablespoon Braggs Liquid Aminos (or soy sauce)
1 teaspoon olive oil
1/4 teaspoon cumin
1/4 teaspoon paprika
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
1/4 teaspoon black pepper
Dash of cayenne
Dash of cinnamon
Slice the Tempeh very thinly. As thin as you can without it falling apart. I used Trader Joe’s Organic 3 grain Tempeh because it was nice and long to mimic bacon well.
I also used a pizza slicer to slice and it worked perfectly.
Set Tempeh on a shallow plate or dish. Mix together remaining ingredients in a small bowl and pour over Tempeh.
Then, using the back of a spoon or pastry brush, carefully spread the marinade around. Don’t worry about it getting underneath. The marinade spreads pretty evenly all on its own.
Let it sit for 1-2 minutes. Spray a non-stick pan with cooking spray and bring to medium high heat. You want the Tempeh to sizzle as soon as it hits the pan.
Allow to cook for about 3 minutes per side until its nice and crispy. I used tongs to flip and then a spatula to remove them from the pan.
Remove from pan and set aside to use however you please! And you know what was one of the best parts about this recipe??? No nasty, gunky grease to clean up!
You can eat this “facon” straight, make a sandwich, wrap, or even crumble it on your salad or baked potato! I toasted some sprouted grain bread and piled it with fresh spinach, tomato and avocado.
My husband especially loved this! The dialogue after each bite went something like this…
“This is really good…”
“This is restaurant quality right here…”
“This is amazing…”
“You need to make me these everyday for my lunch…”
“Do we have anymore?”
Even my sweet toddler loved it! And we all know that kids won’t eat it unless they truly like it.
What a success this recipe was!! I can’t wait for you to try it! Everyday this lifestyle gets easier and we all feel better and better. It’s amazing being apart of what I hope to be a Vegan revolution…
I dare you to give it a try.
I triple-dog dare you!!
You know your curious.