Smoky Tempeh Strips (bacon alternative)

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

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.

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

Carefully remove the tempeh from the broth and place on a sheet pan with parchment. Preheat broiler.

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 glaxe 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