Smoky Tempeh Strips (bacon alternative)
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
Broth:
- 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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