by Kathy Patalsky · updated: · published: · About 3 minutes to read this article. 28 Comments
I’m obsessed with vegan tempeh bacon. My first inspiration for this recipe was because I wanted to make a vegan club sandwich. This recipe is sweet, smoky and possibly a bit spicy too.
Warm up a skillet and whip some up today!..
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(Updated Content) Over the past eight years since I first posted this recipe, it has absolutely been one of my most referenced and shared. I love adding a form of tempeh bacon to all sorts of recipes. It adds a big vegan protein punch to salads, sandwiches or just as a side. Sometimes I add more maple syrup, for a sweeter flavor. Or more olive oil for a richer, pan-fried, crispy texture.
Sometimes I slice the tempeh as thin as possible and other times I like a thicker strip – or even cubes or “bits.”
I hope you love this go-to tempeh recipe as much as I have over the years!
Optional add-in spices…
– cumin
– cayenne
– smoky paprika
– garlic powder
– chipotle powder
…all good options if you want to diversify the flavors.
Some of my favorite tempeh bacon recipes:
* Creamy Cashew Pasta with Tempeh Bacon
* Bread and Butter Pickle Tempeh Bacon Toast
* Savory Scones – cheddar, scallion, tempeh bacon
* Chili-Bean Stuffed Sweet Potatoes
By Kathy PatalskyPublished 06/11/2009
This smoky-sweet tempeh bacon is packed with protein and tastes delicious. Perfect in sandwiches, on salads or as a side dish.
Ingredients
- 8oz tempeh, thinly sliced
- 1-2 tablespoon maple syrup – adjust to taste
- ¼ teaspoon liquid smoke (optional)**
- 1-2 teaspoon tamari (or sub with sea salt) – adjust to taste
- black pepper to taste
- 1 tablespoon extra virgin olive oil for the pan
- optional: 2-4 tablespoon water if you like your tempeh soft rather than crispy
- optional: pinch of cayenne for heat
- **If you do not have liquid smoke you can add a smoky flavor using smoked paprika or chipotle powder – a pinch should do it
Instructions
- Warm a skillet over high heat. Add extra virgin olive oil.
- When oil is hot, add the tempeh. Cook 2-4 minutes, enough time to lightly brown on both sides, flipping a few times throughout.
- Add the liquid smoke. Add the maple syrup. Jiggle the pan and toss tempeh a bit to evenly distribute the liquids. Turn heat to low. Continue cooking for another minute or two, just until the tempeh edges are caramelized, darker brown.
- Turn off heat when tempeh looks donw. Add salt and pepper to taste and toss the tempeh well in the pan to evenly distribute and lightly toast the black pepper. Serve warm!
- Water: If you want a moister tempeh, add the water in before you add the maple and liquid smoke. After adding it to the pan, cover the pan with a lid. This will allow the tempeh to soften and steam a bit. This should only take a minute or two. Uncover lid, and proceed with step three, above.
Yield: 2 servingsPrep Time: 00 hrs. 03 mins. Cook time: 00 hrs. 07 mins. Total time: 10 mins.
Nutrition
- Calories: 250
- Protein: 20g
Tags: tempeh,tempeh bacon,vegan,side,protein,soy,easy,recipe,delicious
Once you master this recipe, marvel in your vegan culinary mastery. Then move onto vegan bacon cupcakes perhaps…
Tempeh Vegan Bacon Uses: sandwiches, sides, sliced into salads, soups and heck even desserts – maybe.
About Kathy Patalsky
Hey there! I'm Kathy, lover of kitty cats, weekend baking, 90's movies, travel, beach fog and foamy lattes. Since 2007, I have been sharing my vegan recipes and photos. My goal is to make your cooking life a little easier, delicious - and plant-loaded - while sharing some LIFE and conversation along the way.
Reader Interactions
Comments
Kathy saysRicki,A tip on how to get it that thin…well I honestly just slice it as thin as I can-without it falling to pieces in the pan. Here is one tip: Sometimes I will drop the DRY sliced thin tempeh in a cold saute pan and then add the marinade to the pan, then cook it. (Rather than soaking the tempeh in a bowl and transferring to the hot pan.) A dry tempeh slice is much easier to transfer than a wet (marinated) tempeh strip.Hope that helps a bit. Practice makes perfect…Kathy
Reply
- Heather W says
Can't wait to try this. I am on a mission to say goodbye to soy protein isolate. Have you tried making large batches of this? Have you stored it overnight? Just looking for advice. If I figure it out on my own, I will get back to you.
- Kathy says
Tracy,Haha. At first I thought this was a mean comment! Dirty and Greasy doesn't sound to yummy or healthy. But I guess bacon should be kinda greasy huh? If you want less greasy-just use a paper towel to dry. But as is, this facon is AMAZING! I hope you try it. …and much cheaper to make it yourself than buy the pre-made vegan bacon!Thanks for the commentKathy
Reply
- Atsuko says
This was amazing kathy!! I had it on the side with the pasta I cooked tonight. I am in tempeh heaven now. Thank you!
Reply
- Ricki says
I just had tempeh bacon for breakfast yesterday and wish I'd seen yours first! I can't believe how thinly you managed to slice it–any tips on how to get it that thin?
Reply
- Tracy Warner says
These look like the greasy, dirty bacon I remember.I buy those boxed fake bacon strips and they're good, but they aren't greasy enough. Too dry. These look amazing. Trying this soon.
Reply
- Hillary says
Wow – bacon for all! Nice! The Jew in me appreciates this :)Hillary, chew on that.
Reply
- Tracy Warner says
Hey Kathy –Sorry my comment was confusing! haha I tried these tonight and they were A-mazing. Loved it and so did the hubby. Mine were a bit thicker, but I was putting it on a sandwich so it worked well. Thanks for the awesome recipe!!– Tracy
Reply
- Alika says
I've loved this recipe for a long time! I make it over and over again. I like to use it on vegan burgers.
I was unsure what to do with an avocado I had, so I put slices on my burger, and then I thought "what else could I do?"
So while it sounds a little weird, I crumbled up two slices of facon and chopped up half an avocado, mixed them together, and then added some agave nectar on top. It sounds a little weird, but I really like it, haha.
Thanks for the recipe!
Reply
- Alika says
I've loved this recipe for a long time! I make it over and over again. I like to use it on vegan burgers.
I was unsure what to do with an avocado I had, so I put slices on my burger, and then I thought "what else could I do?"
So while it sounds a little weird, I crumbled up two slices of facon and chopped up half an avocado, mixed them together, and then added some agave nectar on top. It sounds a little weird, but I really like it, haha.
Thanks for the recipe!
Reply
- Tracy Warner says
Heather —
I make this recipe all the time, because it's awesome, and I always store it over night (usually for lunch the next day at work). It's not as crispy the next day, but they're really good still.Reply
- Kathy says
Heather,
I have never tried storing it. I imagine you could marinate the tempeh overnight and simply throw it on a skillet in a bit of oil.
I did use tempeh bacon bits in my Thanksgiving stuffing – which was stored overnight and the bits were delicious and super flavorful. However, you can only get that nice crispness right after cooking.
Hope it turns out deliciously!
Kathy
Reply
- Heather W says
Can't wait to try this. I am on a mission to say goodbye to soy protein isolate. Have you tried making large batches of this? Have you stored it overnight? Just looking for advice. If I figure it out on my own, I will get back to you.
Reply
- Tracy Warner says
Heather —
I make this recipe all the time, because it's awesome, and I always store it over night (usually for lunch the next day at work). It's not as crispy the next day, but they're really good still.Reply
- Kathy says
Heather,
I have never tried storing it. I imagine you could marinate the tempeh overnight and simply throw it on a skillet in a bit of oil.
I did use tempeh bacon bits in my Thanksgiving stuffing – which was stored overnight and the bits were delicious and super flavorful. However, you can only get that nice crispness right after cooking.
Hope it turns out deliciously!
Kathy
Reply
- Kathy says
Salty-Sweet-Savory Note:
I received a comment that the bacon was too sweet for one eater. Yes this is a 'salty-sweet' facon. The agave adds a tangy sweetness and that nice glazed look. If you want a more savory-salty tempeh bacon, simply reduce the agave syrup. Tempeh bacon is incredibly easy to adjust to your salty-sweet preference…as well as whatever meal you are serving it with.~Kathy
Reply
- Kathy says
Salty-Sweet-Savory Note:
I received a comment that the bacon was too sweet for one eater. Yes this is a 'salty-sweet' facon. The agave adds a tangy sweetness and that nice glazed look. If you want a more savory-salty tempeh bacon, simply reduce the agave syrup. Tempeh bacon is incredibly easy to adjust to your salty-sweet preference…as well as whatever meal you are serving it with.~Kathy
Reply
- LuvMyLanaLoo says
I am so glad I found this recipe! It is far superior to other tempeh bacon recipes I've tried (and store bought) that are just too tart and not very savory. I admit, I make some modifications for my tastes. I decrease the maple syrup just a bit (I LOVE the addition, but it's a little too overpowering) and add about a clove of FRESH garlic… mmmm… great on a BLT wrap with spinach!
Thanks for posting!
Reply
- LuvMyLanaLoo says
I am so glad I found this recipe! It is far superior to other tempeh bacon recipes I've tried (and store bought) that are just too tart and not very savory. I admit, I make some modifications for my tastes. I decrease the maple syrup just a bit (I LOVE the addition, but it's a little too overpowering) and add about a clove of FRESH garlic… mmmm… great on a BLT wrap with spinach!
Thanks for posting!
Reply
- Atsuko says
This was amazing kathy!! I had it on the side with the pasta I cooked tonight. I am in tempeh heaven now. Thank you!
Reply
- Kathy says
Ricki,
A tip on how to get it that thin…well I honestly just slice it as thin as I can-without it falling to pieces in the pan. Here is one tip: Sometimes I will drop the DRY sliced thin tempeh in a cold saute pan and then add the marinade to the pan, then cook it. (Rather than soaking the tempeh in a bowl and transferring to the hot pan.)
A dry tempeh slice is much easier to transfer than a wet (marinated) tempeh strip.
Hope that helps a bit. Practice makes perfect…
Kathy
Reply
- Ricki says
I just had tempeh bacon for breakfast yesterday and wish I'd seen yours first! I can't believe how thinly you managed to slice it–any tips on how to get it that thin?
Reply
- sarah calder says
Looks pretty delicious…I would love to give it a try. Have you ever tried baking it? I have always baked my bacon since I hate the grease, so I just wondered if you thought this was a possibility…amazing creativity as always 🙂
Reply
- sarah calder says
Looks pretty delicious…I would love to give it a try. Have you ever tried baking it? I have always baked my bacon since I hate the grease, so I just wondered if you thought this was a possibility…amazing creativity as always 🙂
Reply
- Tracy Warner says
Hey Kathy —
Sorry my comment was confusing! haha I tried these tonight and they were A-mazing. Loved it and so did the hubby. Mine were a bit thicker, but I was putting it on a sandwich so it worked well.
Thanks for the awesome recipe!!
— Tracy
Reply
- Hillary says
Wow – bacon for all! Nice! The Jew in me appreciates this 🙂
Hillary
Chew on ThatReply
- Kathy says
Tracy,
Haha. At first I thought this was a mean comment! Dirty and Greasy doesn't sound to yummy or healthy. But I guess bacon should be kinda greasy huh? If you want less greasy-just use a paper towel to dry. But as is, this facon is AMAZING! I hope you try it.
…and much cheaper to make it yourself than buy the pre-made vegan bacon!
Thanks for the comment
KathyReply
- Tracy Warner says
These look like the greasy, dirty bacon I remember.
I buy those boxed fake bacon strips and they're good, but they aren't greasy enough. Too dry.
These look amazing. Trying this soon.
Reply
