Vegan Bacon 2 Ways – Mushroom & Tempeh Bacon!

tempeh

🥗Healthier: tofu

💰Cheaper: seitan

Tofu is lower in calories, while seitan mimics texture.

soy sauce

🥗Healthier: coconut aminos

💰Cheaper: liquid aminos

Coconut aminos is lower in sodium.

maple syrup

🥗Healthier: agave nectar

💰Cheaper: brown sugar

Agave nectar is lower on the glycemic index.

liquid smoke

🥗Healthier: smoked paprika

💰Cheaper: smoked salt

Smoked paprika adds flavor without liquid.

Combine coconut aminos, or tamari or soy sauce, avocado oil, maple syrup, liquid smoke, paprika, garlic powder, cumin, black pepper, and optionally, a dash of hot sauce in a bowl.

Slice tempeh into thin strips, about 1/8 of an inch thick.

Slice a medium-sized portobello mushroom into thin strips, removing the stems.

Add both tempeh strips and mushroom strips to the marinade and allow them to sit for 10 to 15 minutes.

Preheat the oven and place baking racks on top of baking sheets.

Transfer marinated tempeh and mushroom strips onto the baking racks.

Bake in the oven for about 18 to 20 minutes.

Heat a griddle over medium heat and add more marinated tempeh and mushroom strips.

Turn the heat up to high and cook for about 3 to 5 minutes on each side until brown and beginning to crisp.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens