There’s a million responses I get when I tell people I’m vegan, but the most annoying one is when people say “But what about bacon?” Honestly, it’s incredibly rude to just discredit someone’s beliefs with a joke. Most ethical vegans care very deeply about animals and don’t feel that this topic is a laughing matter. The vast majority of us also grew up eating bacon, and we didn’t stop because we didn’t like the taste. We stopped because we value the lives of sentient beings over our taste buds.
Thankfully, in this day and age, there are vegan alternatives to just about every food imaginable. Burgers? We got that covered with the Beyond Burger and the Impossible Burger. Ice cream? Try Nada Moo, it’s my favorite! While I was in LA this past week, I even got the chance to try vegan fried chicken and fried mozzarella sticks! Both of them tasted incredible.
As shocking as it may sound, there are even vegan versions of bacon. They make not have the exact same texture as you’re used to, but they’ve got the taste down pat. The Benevolent Bacon from the brand Sweet Earth Enlightened Foods is a great option from the grocery store, but there are also a million ways to make vegan bacon at home! You can make coconut bacon, eggplant bacon, tofu bacon, or my personal favorite: tempeh bacon. I like tempeh bacon because it is quick to make, crispy, and high in protein. Plus, it’s great as an addition to salads, sandwiches, and even pasta dishes. Try crumbling it up and adding it to this vegan mac and cheese for the ultimate comfort meal. Or, serve it with these vegan pancakes for the perfect weekend breakfast!
Vegan Tempeh Bacon
High-protein tempeh bacon is crispy, smoky, and salty. It's the perfect addition to any vegan breakfast, lunch, or dinner!
- 1/2 package tempeh sliced thinly
- 2 tbsp soy sauce
- 2 tbsp sesame oil
- 1 tsp liquid smoke
- 1 1/2 tsp maple syrup
- 1/4 tsp cumin
- Pinch of salt
In a small bowl, whisk together the soy sauce, sesame oil, liquid smoke, maple syrup, cumin, and salt to form a marinade.
Pour the marinade into a pan with a large surface area. Lay all the tempeh slices flat in the pan and allow them to soak for 2 1/2 minutes.
Flip the slices and allow them to soak for another 1 1/2 minutes.
Place the pan over medium-high heat and cook the tempeh until crisp and lightly browned, about 3-4 minutes.
Flip the slices and cook for another 2-3 minutes.
Serve and enjoy!
- Substitute tamari for soy sauce to make this recipe gluten-free