Learn how to make vegan bacon in a different way! It is crunchy, smoky, salty, and slightly sweet, it is as good as the real thing but much healthier and more fun.
No ingredient transforms into an exact replica of real bacon, yet seasoned in the right way, they have all the traits that make bacon so irresistible: they are smoky, salty, and slightly sweet with a perfect crunchy texture. This vegan beacon recipe is very easy to make and it looks really good. It has a delicious crunchy and meaty texture and a spicy, smoky flavor. You can add it to a veggie club sandwich or crumble it to make pieces of bacon to top salads and baked potatoes, you won't regret making it and it's much, much healthier.
- 8 ounces tempeh, sliced crosswise into thin strips, steamed
- ¼ cup tamari
- 2 tablespoons rice vinegar
- 2 tablespoons maple syrup
- 1 tablespoon extra-virgin olive oil
- ½ teaspoon cumin
- Heaping ½ teaspoon smoked paprika
- Freshly ground black pepper
- Preheat the oven to 425°F and line a baking sheet with parchment paper.
- Place the steamed tempeh in an 8x8 or similarly sized baking dish. In a small bowl, whisk together the tamari, rice vinegar, maple syrup, olive oil, cumin, paprika, and sprinkles of pepper.
- Pour the marinade over the tempeh and set aside for 15 minutes. Layer the tempeh strips onto the baking sheet and bake for 8 - 10 minutes until crisp and charred around the edges.
- Remove and let cool on the pan for 10 minutes. If desired, make “bacon bits” by using your hands to crumble the crispy tempeh into bits.