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    Home » 10 Ingredients or Less

    Homemade Tempeh Bacon

    April 27, 2020 by Emily Cooper 10 Comments

    Jump to Recipe·Print Recipe
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    How to Make Homemade Tempeh Bacon -- An easy vegan recipe made in 15 minutes, no oven, or marinating time required! The perfect smoky and crispy addition to breakfast, a sandwich, salad, and more!

    Homemade Tempeh Bacon on Cooling Rack

    Vegan Bacon. An oxymoron? An insult? Stroke of genius?

    I'll let you take your side. I'll be here eating my vegan bacon until you decide how your feel.

    What makes this tempeh bacon delicious & healthy

    • tempeh
    • tamari or soy sauce
    • apple cider vinegar
    • maple syrup
    • smoked paprika
    • garlic powder
    • black pepper
    • liquid smoke (optional)
    • cumin

    How to make this tempeh bacon

    In a shallow dish, combine 2 tablespoons tamari, or soy sauce (if not strictly gluten-free), 1 tablespoon apple cider vinegar, 1 tablespoon maple syrup, ½ teaspoon smoked paprika, ½ teaspoon garlic powder, ¼ teaspoon black pepper, 2 teaspoons liquid smoke (optional ingredient), and ½ teaspoon cumin.

    Thinly slice 1 (8 ounce) package of tempeh, and add as many slices to the bowl of prepared marinade. Let sit for 1-2 minutes, and toss to coat.
    Heat a large skillet over medium heat, and spray with cooking spray. Fit as many pieces of tempeh (usually about 4-5) in the pan, cook for 2-3 minutes on each side, or until browned and crispy. Repeat the process until all tempeh is cooked, and discard marinade.

    Transfer cooked tempeh to a wire cooling rack or towel-lined plate until ready to serve.

    Pro Tips:

    • Don't overcrowd the pan too much. It will be hard to flip the tempeh, and it won't be as crispy.
    • Add the liquid smoke if you like your bacon extra smoky!
    • Try slice the tempeh as thin as you can for a crisper texture.

    FAQs

    Can you freeze tempeh bacon?

    Yes! The tempeh won't be crispy once it is thawed, but it can be frozen, and re-crisped in a pan after thawing. Store in freezer bags in single layers, and make sure the tempeh bacon is completely cooled before freezing.

    How long does the tempeh bacon last?

    After cooking, it should last 3-4 days in the refrigerator, but has the best texture when enjoyed directly after cooking.

    Money-Saving Tips for this Tempeh recipe

    Shop sales. Be on the lookout for sales on tempeh to maximize savings.
    Buy in bulk. Purchase items you use frequently like tamari, maple syrup, or spices in bulk for a most-effective option.

    more tempeh recipes:

    Vegan Tempeh Taco Bowls
    Smoky Tempeh Stuffed Acorn Squash
    Vegan Tempeh Mushroom Bourguignon

    Did you make this recipe? Leave me a comment and a rate to let me know how it came out!

    Homemade Tempeh Bacon Overhead

    Pin this to your Breakfast board!

    Print
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    Homemade Tempeh Bacon on Cooling Rack

    Homemade Tempeh Bacon


    • Author: Emily Cooper, RDN
    • Total Time: 20 minutes
    • Yield: 4 servings 1x
    • Diet: Vegan
    Print Recipe
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    Description

    How to Make Homemade Tempeh Bacon -- An easy vegan recipe made in 15 minutes, no oven, or marinating time required! The perfect smoky and crispy addition to breakfast, a sandwich, salad, and more!


    Ingredients

    Scale
    • 8 ounces tempeh, thinly sliced
    • 2 tablespoons tamari (or soy sauce if not gluten-free)
    • 1 tablespoon apple cider vinegar
    • 1 tablespoon maple syrup
    • ½ teaspoon smoked paprika
    • ½ teaspoon garlic powder
    • ¼ teaspoon black pepper
    • 2 teaspoons liquid smoke (optional)
    • ½ teaspoon cumin

    Instructions

    1. In a shallow dish, combine all ingredients besides the tempeh.
    2. Add as many slices of the tempeh to the mixture as you can.
    3. Let sit for 1-2 minutes, then flip.
    4. Heat a large skillet over medium heat, and coat with non-stick cooking spray.
    5. Transfer tempeh from marinade to pan, and cook on each side for 2-3 minutes, or until browned and crispy.
    6. Repeat process until all tempeh is used.
    7. Transfer to a wire cooling rack or paper towel-lined plate until ready to serve.
    • Prep Time: 10
    • Cook Time: 10
    • Category: Breakfast
    • Method: Stovetop
    • Cuisine: Vegan

    Nutrition

    • Serving Size: ¼ recipe
    • Calories: 151
    • Sugar: 7
    • Sodium: 239
    • Fat: 5
    • Saturated Fat: 1
    • Unsaturated Fat: 4
    • Trans Fat: 0
    • Carbohydrates: 15
    • Fiber: 2
    • Protein: 13
    • Cholesterol: 0

    Keywords: bacon, tempeh, vegan, vegetarian, gluten-free

    Did you make this recipe?

    Tag @sinfulnutrition on Instagram and hashtag it #sinfulnutrition

    Inspired by Simple Vegan Blog

    « Candied Walnut Sweet Potato Bread
    BLT Panzanella Salad {Vegetarian-Friendly Option} »

    Reader Interactions

    Comments

    1. Kathryn Pfeffer

      April 16, 2018 at 10:44 am

      This is on my foodie bucket list! Always trying to find a fun vegetarian option for meat eaters out there!

      Reply
    2. Becca | Rabbit Food Runner

      April 16, 2018 at 4:28 pm

      OMG these look incredible. I love tempeh!

      Reply
    3. Shannon

      April 16, 2018 at 7:54 pm

      How creative- I definitely need to give this a try for a better for you bacon option!

      Reply
    4. GiGi Eats

      April 17, 2018 at 8:33 am

      Way to give the vegans a sampling of the crisp deliciousness that is bacon! 🙂

      ★★★★★

      Reply
    5. Mikki

      April 17, 2018 at 2:24 pm

      I've tried a couple different ways of making fakin' bacon but haven't tried tempeh yet. These look really good.

      Reply
    6. Farrah

      April 17, 2018 at 2:27 pm

      I can't eat bacon, so I've never understood the hyper behind it--I have a feeling I'd enjoy these way more! <3

      Reply
    7. Abbey Sharp

      April 17, 2018 at 4:24 pm

      This recipe is giving bacon a run for its money! Looks delicious

      ★★★★★

      Reply
    8. Jessica Levinson

      April 17, 2018 at 9:26 pm

      I don't eat bacon either. This looks like a great plant-based option.

      Reply
    9. jill conyers

      April 18, 2018 at 5:18 am

      I haven't had much luck with tempeh recipes. I'm going to try again with this. Thanks.

      Reply
    10. Christina Bauer

      April 26, 2018 at 9:33 pm

      I MUST go buy some tempeh so I can make this!! What a perfect recipe. I can almost smell it 🙂

      Reply

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    Hi there! I'm Emily, a registered dietitian, food lover, and peanut butter enthusiast. I'm here to show you that eating & living healthy doesn't have to be boring, expensive, or difficult. I share my passion for cooking with quick & healthy recipes made with simple and affordable ingredients. Learn more!

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