Tempeh "Bacon"

Tempeh originates from Indonesia, but is readily available in everyday supermarkets, health foods and specialty stores now. It is made by a natural culturing and controlled fermentation process that binds soybeans into a cake form. It has a higher content of protein, dietary fibre, and vitamins compared to tofu, as well as firmer texture and stronger flavour.

It's a guilty pleasure to have this stuff in the morning for breakfast, or in a salad (like the "Ozymandias Salad" elsewhere on this site).

The recipe calls for "liquid smoke". Now, I know this stuff was popular in the 1970s, and is still really popular in America, but I have had a little trouble finding it in Australia now. However, the Vegetarian Society of Queensland with ship some out to you. http://www.vegsoc.org.au/resources_list.asp?type=Other If you find it anywhere else, please let me know.

This recipe is vegan (therefore dairy and egg free), as well as gluten and nut free.

Tempeh "Bacon"

Ingredients:

230g tempeh
1 Tbsp liquid smoke
1/3 cup apple cider vinegar
1/4 cup Braggs liquid aminos (or tamari or soy sauce)
1 Tbsp tomato paste
2 Tbsp maple syrup
2 cloves of garlic
1/4 cup olive oil

Method:

1. Slice the tempeh into pieces 2cm wide x 1/2cm thick x length of the packet

2. Slice the cloves of garlic in hald and brush along each of the tempeh slices

3. Whisk together the rest of the ingredients. Place the tempeh and garlic into the liquid mixture, cover, and marinate for at least 30 minutes (overnight is MUCH better, though).

4. To cook, heat 1 Tbsp of olive oil in a frying pan over a medium heat and place 1/3 of the tempeh flat into the pan and cook until dark brown. Flip over and cook until dark brown, adding a little of the marinade to moisten the tempeh/pan as required. Repeat with the rest of the tempeh, adding more oil if necessary.

Source: Booklet from "Introduction to Vegan Cuisine" at the Leichhardt Community College. Tutor: Leigh Drew

Leigh Drew acknowledges that this recipe is adapted from the recipe in Isa Chandra Moskowitz's book "Vegan with a Vengeance".

Serves: makes about 20 pieces

Rating: 4/5