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Smoky Tempeh Strips (bacon alternative)

sandwich tempeh Apr 22, 2020

From GAZ OAKLEY’s book VEGAN 100

Great for breakfast or as a sandwich/wrap filler.


1 6-7 oz package of tempeh

  • 4 cups vegetable stock
  • 1 Tablespoon soy sauce 
  • 1 Tablespoon balsamic vinegar
  • 5 Tablespoons maple syrup
  • 1 Tablespoon liquid smoke 
  • 1 teaspoon smoked paprika
  • 1 teaspoon dried sage
  • 1 bay leaf
  • 1 Tablespoon brown rice miso

1.  Make the broth by mixing all the broth ingredients in a large, lidded saucepan. Bring broth to a rolling simmer with the lid on. Slice tempeh into ⅛ inch slices and put in broth.

2.  Gently simmer for about 20 minutes, with the lin on, stirring occasionally.

3.  Carefully remove the tempeh from the broth and place on a sheet pan with parchment. Preheat broiler.
4.  Increase heat on broth and simmer down for about 5 minutes. Brush glaze over the tempeh (or pour glaze over tempeh) and place under broiler for 5 minutes, flip, glaze (or pour more glaze over tempeh), and broil for an additional 5 minutes.

TLT Sandwich

Use tempeh strips, tomato, spinach, pepperoncini peppers (optional) and Quickie Thousand Island dressing below to make TLT sandwich or wrap.

Quickie Thousand Island Dressing 

  • ½ cup vegan mayonnaise
  • 2 Tablespoons ketchup
  • 1 Tablespoon Apple Cider Vinegar

What about the bread?

Ezekiel low-sodium bread with 70 mg sodium per slice


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