I loved my bacon very, very much. I have been experimenting with a host of different marinades for ages. Always aiming for that something that just gives you the ‘smokey bacon fix’ good mouthfeel, great flavour and a pleasurable texture, and here it is. Tempeh ‘Bacon’, but not just any common tempeh bacon, but THE SMOKEY CRISPY TEMPEH BACON. Best of all it’s super easy to make, and a staple in our home. Perfect as part of a ‘fry-up’ for breakfast, in a sandwich as a BLT, BBQ season, or any other way that takes your fancy. Do not hesitate to drizzle on some maple syrup in the end – that is, if you dare !!
Note : These tempeh rashers can be marinated overnight and kept covered in the refrigerator for at least 2 days.
12-14 slices of plain tempeh (thin-ish but not paper thin – similar thickness to real bacon rashers)
SMOKEY ‘BACON’ MARINADE
4 Tbsp ketchup
1 tsp bacon flavour (available in the UK from here)
6 Tbsp liquid smoke (I use Stubbs – available in UK from here, or in USA from here)
¼ tsp garlic powder
1 tsp smoked salt (available in UK from here, or in USA from here)
1/8 tsp beetroot powder
2 tsp maple syrup or agave
½ tsp piri piri (available in UK from here, or in USA from here)
1 tsp vegetable oil or refined coconut oil
- Mix the above marinade together in a medium sized bowl
- Brush on both sides of your tempeh slices, cover and refrigerate for half an hour (this also works if you wish to refrigerate overnight) – be sure to cover all the tempeh well.
- Heat up some oil and fry on both sides until it turns dark brown on both sides – treat the rashers with care as they are delicate.
If you like this recipe, after you’ve made it could you please scroll down to the comments box below and let me know how you got on. Thanks !