Hallelujah: Tempeh Bacon (And a Giveaway Winner)

(If you’re here from Brittany’s, welcome aboard!)

So you’ve had this problem.

Not me. Oh no, I don’t have a problem. Nope.

You do. You have a dilemma on your hands.

You are a hard-core baconist. You buy into bacon lip balm, bacon gum, and even bacon band-aids. You can’t help it.

Bacon just tastes good.

But I’m on your side here. I like you. We’re friends.

So instead of laughing so hard almond milk comes out of my nose when you tell me you’re a vegetarian except for bacon, I decide to help you.

I take you to my house and fry you up a bunch of this tempeh bacon.

After one bite, you rip of your bacon band-aid, spit out your bacon gum, and throw out your bacon balm.

You have seen the ~~light~~ tempeh.

Hallelujah.

Tempeh Bacon That Solves dilemmas

This stuff is amazing, and the marinade is like liquid bacon. What else could we marinate in it? Asparagus bacon? Zucchini bacon? The possibilities are endless!

Adapted from Vegetarian Times

Makes about 26 slices at about 15 calories each

Ingredients

1 8 oz. package tempeh of choice

To make the marinade:

1/4c. low sodium tamari (or soy sauce)

2T apple cider vinegar

1t light brown sugar (you can omit)

1/2t ground cumin

1/2t chili powder

2t liquid smoke

heat stable oil or nonstick spray, for “frying”

Directions

Thinly slice the tempeh into as many slices as you can. Doesn’t have to be perfect, but try to make it as even as possible. Place the slices in a 9×13 inch pan.

Bring the tamari (or soy sauce), apple cider vinegar, light brown sugar, ground cumin, chili powder, and 1/2c. water to a boil in a small pot. Let it boil for 1 minute and pour over tempeh slices. Stick it in the fridge and leave it for anywhere between 30 minutes to overnight.

Once you’ve decided it’s done marinating, take it out. Heat as much oil as you want in a large skillet over medium high heat. You can use a spritz of nonstick spray or a nice coat of oil. The choice is yours.

Fry up the slices for about 3-5 on each side, or until golden and crisp.

Let ‘em cool for a bit, and eat in every way you can possibly imagine.