It seems like bacon fever has calmed down a bit in the past few years. For a while, it was everywhere, on cupcakes, donuts, cookies, in chocolate and even ice cream. I can't say that I love bacon that much to eat it in ice cream, but there are several dishes I've had to forego over the years as a vegetarian. Sure, there's fake bacon out there, but it's full of chemicals and who knows what else.
I saw tempeh bacon at Whole Foods, and though I'd give it a try. Then I saw it was double the price of regular tempeh, so I took the challenge on and tried making my own. I can't say this tastes exactly like bacon, but boy is it close! My husband even commented that it smelled like bacon as I was cooking. Since coming up with this recipe, I've used it in many dishes, like Hawaiian Pizza (shown below), wedge salads, with eggs and English Muffins, and on BLTs. It's a keeper for sure!
Temp-fakin' (Tempeh Bacon)
1 package of plain tempeh, sliced into strips
2 tbsp. EVOO
2 tbsp. pure maple syrup
2 tbsp. soy sauce
1 tsp. liquid smoke
1 tsp. kosher salt
1 tsp. fresh ground black pepper
1 tsp. onion powder
1 tsp. garlic powder (or smash a clove and leave it in the marinade)
Whisk together EVOO, syrup, soy sauce, liquid smoke, salt, pepper, onion powder and garlic powder.
Add tempeh, toss to coat evenly.
Cover and refrigerate for 30 minutes to 1 day, tossing occasionally.
Heat a skillet over medium-high, cook tempeh until golden crisp on each side, about 3-5 minutes (be careful not to burn it!)