If I had a dollar for every “bacon tho” comment I’ve received since starting this blog, I’d probably be able to start my own pig sanctuary. If I’m being completely honest, I’ve never understood the hype. Bacon was always too greasy, too salty, and too crunchy for my liking. But as much as I hated bacon, I loved the “Fakin’ Bacon” my college cafeteria used to serve up. And for my first few months as a vegan, it was the go-to protein of choice for sandwiches, salads, and pasta.
Unfortunately, meat substitutes can get expensive and “Fakin’ Bacon” was no exception. So I started creating my own with tempeh, a few pantry staples, and liquid smoke. I’m not going to call what I make ‘bacon’ because it just isn’t. It’s a little different and personally, I love it wayyy more than actual bacon or any bacon substitute I’ve tried. And the best part? No pigs!
Smoky Tempeh Strips (Vegan, Gluten-Free, Nut-Free)
Ingredients
- 8 oz tempeh
- 3 tbsp low sodium soy sauce or tamari
- 1 1/2 tbsp maple syrup
- 1 tbsp neutral oil
- 1 tsp liquid smoke
- 1 tsp smoked paprika
- 1 tsp garlic powder
Instructions
- Slice tempeh into strips approximately 1/4" wide.
- Whisk together soy sauce (or tamari), maple syrup, oil, liquid smoke, paprika, and garlic powder.
- Place tempeh strips on a pan over medium heat. Add half the soy sauce mixture to the pan and allow the tempeh to cook for about 4 minutes, or until the bottom is brown and crispy.
- Flip tempeh over and add the remaining liquid. Fry for an additional 3 - 4 minutes, or until flip side is also brown and crispy. Deglaze the pan with water if tempeh begins to stick.
- Use as a substitute for bacon in salads, sandwiches, and pasta dishes. The strips will last in the fridge for up to five days.
