So…are you surprised that vegan bacon even exists? Well, prepare to have your mind blown because you’re about to see 3 vegan bacon tempeh ideas that will impress vegans and meat-eaters alike. All of the recipes center around this first recipe for delicious tempeh bacon that you can use in so many different dishes. I used the tempeh bacon in bacon cheese fries, vegan mac and cheese, and a yummy butternut squash and kale dish. All recipes are after the jump.
Vegan Bacon (Tempeh)
- 1 package tempeh
- 1 tbsp soy sauce or Bragg's liquid aminos
- 1 tbsp olive oil
- 1 tsp maple syrup
- 2 tsp liquid smoke
- 1/2 tsp hot sauce
- 1/2 tsp cumin
Slice the tempeh into thin slices and let the pieces sit in the marinade for 10-15 minutes (overnight if you can).
Sautee tempeh in a pan with a light layer of olive oil. Cook until desired crispiness. Toss in any remaining marinade you have left over and let simmer.
Remove tempeh slices from heat and place on a paper towel. Can dice if desired or serve as is.
For the tempeh, I used Lightlife's brand which can be found at many health food stores.
If you want to make a jar of the marinade so you don't have to remix every time, increase the measurements 1:1 to each serving you'd like to store away. Example: for 4 servings, do 4x as much of each ingredient.
Cheesy Bacon Cheese Fries
- 4 medium sized potatoes (toss with desired seasonings)
- 1 package vegan shredded cheese (I used Daiya)
- 3-5 slices Field Roast sliced vegan cheese (I used their Chao flavor)
- 1 chopped bunch green onion
Cut potatoes and toss with desired seasonings ( I used seasoned salt and black pepper). Place fries on a baking sheet lined with parchment paper or a silicone baking pad (better alternative to aluminum foil).
Bake at 450 for 20 minutes on each side (can increase baking time depending on desired crispiness). After cooking, move fires to a rectangular baking dish. Leave oven hot.
Add layers of both cheeses to the top of the fries. I laid the shredded cheese down first and then added the sliced cheese. Place the dish back into the oven until the cheese is melted. Remove dish from oven and set aside.
Add chopped tempeh and green onions to the dish and serve with vegan ranch dressing.
Vegan Ranch Dressing recipe here.
Tempeh Bacon Mac & Cheese
Macaroni and Cheese Sauce (part 1)
- 1 box pasta
- 3/4 cup unsweetened, unflavored almond milk
- 6 tbsp nutritional yeast
- 1 tbsp Earth Balance
- 1 tbsp flour
- 2 tsp dijon mustard
- 1/4 tsp garlic powder
- 1/4 tsp onion powder
- 1/2 tsp salt
- 1/2 tsp pepper
Baked Cheese Ingredients (part 2)
- 1 bag Daiya shredded cheddar cheese
- 5-6 slices Field Roast slices (Chao flavor)
Mix Part 1 ingredients in a bowl and then transfer to saucepan on low heat. Let simmer for 3-5 minutes.
Add 1 cup Daiya shredded cheddar cheese and 3 slices of Field Roast Chao slices, cook until both cheeses are melted.
Pre-heat oven to 350 and prep baking sheet with coconut oil to prevent sticking.
Pour cheese mixture over cooked pasta in a baking dish, stir. Sprinkle 1/2-1 cup (more if desired) Daiya shredded cheddar cheese over pasta. Cut 2-3 slices of Field Roast Chao slices into 1 inch wide strips and place evenly over pasta.
Bake for 15-20 minutes. Just until cheese is melted. You can tell when the Daiya is melted by when it starts to bubble. Mix melted cheese into the pasta with a melted spoon for a more ‘natural’ looking cheese effect.
Add chopped tempeh bacon over macaroni and serve.
Bacon, Squash, and Kale Salad
- 1 bunch kale
- 1 medium sized butternut squash
- balsamic vinegar
Peel, wash and cut butternut squash. This takes up most of the prep time, so if you're short on time, you can buy it pre-cut.
Sautee butternut squash until medium-firm over oil of choice on medium-low heat.
Toss in washed, chopped, and de-stemmed kale and cook until kale softens. This will only take a few minutes because you don't want the kale to be soggy. When it turns a deep green color, remove from heat.
Add cooked tempeh bacon, toss with balsamic vinegar and serve.
Tempeh Brussels Sprouts (not pictured)
- 4 cups Brussels sprouts
- 1/2 cup red onion (optional)
- 1-1 1/2 tbsp olive oil
- balsamic vinegar
- salt, garlic powder, and pepper to taste
Half all Brussels sprouts and remove any hanging leaves. Wash.
Add chopped red onions if desired.
Toss veggies in olive oil, salt pepper, garlic powder, and any other desired seasonings. Shake and mix well.
Place veggies on a non-stick baking sheet and bake at 425 for 20-25 minutes.
Remove from heat, let cool for a few minutes and transfer to a mixing/serving bowl. Add tempeh bacon and toss in balsamic vinegar. Mix well and serve.
And those are just a fraction of the different kind of recipes that you can use with tempeh bacon. These recipes are so good that you’ll forget you’re vegan for a second. After all, veganism isn’t what you’re missing, but what you can create. Any of your favorite dishes can be re-worked to be healthy, cholesterol-free and, most importantly, cruelty-free. No one has to suffer for delicious food, not your arteries and definitely not innocent animals 😇
Click the video below to watch vegan bacon tempeh in motion: