Tag Archives: liquid aminos

Vegan Mongolian Beef with Broccoli

If you’re looking for recipes that have non-meat proteins that are comparable in texture and consistency to actual meats, seitan, in my opinion, is the go-to alternative. I’ve tried various ways of cooking seitan from baking to boiling and have found that steaming gives me the best results.

I’m reusing a recipe that I posted awhile back for steamed chicky seitan with some slight modifications. It comes from Isa Does It by Isa Moskowitz which is probably one of my favorite cookbooks. You can find a link to the book above – I highly recommend giving it a look.

Follow the steps in the seitan recipe above. Instead of patties, form the seitan into 2 loaves. Wrap them in foil and steam according to the instructions. I also reduced the amount of sodium in the recipe and didn’t notice a difference in the taste. Let the loaves cool slightly once they’ve finished steaming. They will firm up as they cool and be easier to cut into rounds or strips or whatever shape you desire.

seitan loaf

Pour oil into pan and bring to medium heat. While the pan is heating up, place the cut seitan in a bowl or container and generously coat with cornstarch on all sides. When the pan is ready, move seitan to it and allow slices to cook on each side for 4-5 minutes or until golden brown. Move to a plate lined with paper towels and set aside.

Prepare the sauce while the seitan is cooking by mixing together the liquid aminos, sugar and water. Combine the 2 tablespoons of cold water and cornstarch separately. When the cornstarch is completely incorporated into the water and no lumps remain, add it to the sauce mixture. This will help thicken the sauce at the end.

seitan in cornstarch

pan-fried seitan

Cut a head of broccoli into bite-sized pieces. The amount is entirely up to you. Add broccoli, garlic and ginger to the pan with more oil if necessary and cook for about 5 minutes or until a desired consistency is reached. I like my broccoli crunchy and a little crispy so I keep the heat at medium-high for no more than a few minutes.

vegan Mongolian beef with broccoli

Combine seitan with broccoli, pour in the sauce and stir to incorporate all the components. Remove pan from heat if sauce thickens too fast. Top with green onions, red pepper flakes, sesame seeds and serve over rice or noodles.

vegan Mongolian beef with broccoli

Vegan Mongolian Beef with Broccoli
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Ingredients
  1. Sauce
  2. 2 teaspoons liquid aminos
  3. 2 teaspoons granulated sugar
  4. ¼ cup water
  5. 2 tablespoons cold water
  6. 1 teaspoon cornstarch
  7. Vegan Mongolian Beef and Broccoli
  8. 1 batch of steamed seitan
  9. 2 tablespoons cornstarch
  10. 2 tablespoons vegetable oil
  11. 2 garlic cloves, minced
  12. 1 teaspoon freshly grated ginger
  13. 1 teaspoon red chili flakes
  14. 2 scallions, cut into 1 inch pieces
  15. Sesame seeds
Instructions
  1. 1. Make sauce by mixing together liquid aminos, sugar and water. Combine the cold water and cornstarch separately to prevent clumping then combine both.
  2. 2. Prepare a batch of steamed seitan but rather than forming the dough into 4 parties, make 2 loaves and steam according to instructions.
  3. 3. Allows the loaves to cool slightly. They will firm up and be easier to cut. Cut into rounds, strips or whatever shape you desire.
  4. 4. Place seitan in a bowl and coat on all sides with the cornstarch.
  5. 5. Bring oil to medium heat in a pan. Add seitan and cook 5 minutes on each side or until golden brown. Move to a paper towel lined plate and set aside.
  6. 6. Pour additional oil to the pan if necessary. Add broccoli, garlic and ginger. Cook for 5 minutes or until broccoli reaches desired consistency.
  7. 7. Add the seitan back into the ban with broccoli. Pour in sauce and stir to incorporate everything together. Allow the sauce to cook down and remove from heat when it reaches the desired thickness.
  8. 8. Top with green onions, red pepper flakes, sesame seeds and serve over rice or noodles.
Adapted from Connoisseursus Veg
Artisanal Vegan http://www.artisanalvegan.com/

Steamed Chicky Seitan

Isa Does It by Isa MoskowitzIsa Does It by Isa Moskowitz is probably one of my favorite vegan cookbooks. It contains a range of recipes from basic necessities to more complex dishes; I highly recommend getting your hands on copy as it’ll be a book that you’ll continually reference.

I’ve tried many different seitan recipes with varying degrees of success. The steamed chicky seitan in this book has become my goto when in need of a realistic fake meat. The texture and consistency create the perfect analog. It’s also highly versatile; cut it into strips, chunks, or whatever size you prefer. 

Seitan

This is a pretty quick, straight-forward recipe to make. Prepare your steamer before mixing any ingredients. While you wait for the water to reach a boil, mash chickpeas thoroughly in a large bowl. Remove the skins if you prefer; I didn’t and it really didn’t make much of a difference to the end result. Mix in broth, olive oil, and soy sauce. Add in vital wheat gluten and remaining dry ingredients. Use your hands to knead into a dough.

Quarter dough and form into 4 to 5 inch wide patties. Wrap each patty in foil. Make sure to not wrap too tightly as they will expand during steaming process. Place patties in steamer, cover, and allow to steam for 40 minutes. The patties will be slightly soft to touch after being removed from the steamer but will become firmer as they cool. Let cool before cutting if you plan on using immediately or store in refrigerator for later use.

Seitan

Steamed Chicky Seitan
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Ingredients
  1. 2/3 of a 15 ounce can chickpeas (1 cup), rinsed and drained
  2. 1 cup vegetable broth
  3. 1 tablespoon olive oil
  4. 3 tablespoon soy sauce
  5. 1-1/2 cups vital wheat gluten
  6. 1/3 cup nutritional yeast
  7. 2 teaspoon onion powder
  8. 1 teaspoon granulated garlic
  9. 1 teaspoon sage
  10. 1/2 teaspoon salt
  11. black pepper
Instructions
  1. 1. Set up your steamer and bring water to a full boil.
  2. 2. In a large bowl, thoroughly mash chickpeas. Mix in broth, olive oil, and soy sauce. Add in remaining ingredients and use hands to knead ingredients into a dough.
  3. 3. Quarter dough and form into 4 to 5 inch wide patties. Wrap each patty in foil but not too tightly as they will expand.
  4. 4. Place each patty in steamer, cover, and steam for 40 minutes. The patties will become firmer as they cool. Cut into any shape desired or keep in refrigerator for up to 5 days until ready to use.
Notes
  1. *The patties also freeze well for several months.
Artisanal Vegan http://www.artisanalvegan.com/

Tofu & Shiitake Mushroom Potstickers

Potstickers

I learned how to make potstickers during college from an exchange student from Russian . . . yeah, I don’t know either. I never forgot how to make them and have done so periodically over the years. I don’t recall the original recipe and it’s not really all that important since you can pretty much but anything you want into potstickers. Shiitake mushrooms and tofu make excellent analogs for meat. The mushrooms in particular have a nice chewy consistency to them.

Filling

Save time by preparing your ingredients ahead of time. Press tofu with a tofu press if you have one; alternately, wrap it in a dish towel or paper towels and top with some heavy objects to squeeze out the excess water. Add crumbled tofu, cabbage, carrots, mushrooms, garlic, and ginger in frying pan with olive oil and cook for a few minutes. The mushrooms and vegetables will begin to soften. Add in soy sauce, green onions, and sesame oil and cook a few more minutes.

PotstickersPotstickers

Find a place to sit down where you can spread out a bit. Place about 1 tbsp. of filling on a gyoza wrapper. Dip finger in water/cornstarch mixture and moisten around the wrapper’s edge. Fold in half and use fingers to seal the potsticker closed. I found a baking sheet came in handy for holding all the completed potstickers.

Potstickers

Place potstickers in a lightly oiled frying pan set to medium-high heat. Add as many as possible without too much overlapping as they tend to stick together. Cook for 1-2 minutes or until the undersides begin to brown. Steam the potstickers by adding about 1/4 cup water to the pan. Cover and cook an additional 2 minutes. Continue this process until all the potstickers have been cooked.

Potstickers

Combine all the ingredients for the dipping sauce and serve immediately. I personally find them just as delicious hot or cold. I ate the leftovers from this batch the following day for lunch. Uncooked potstickers can also be stored in the freezer. Freeze flat on a cookie sheet or plate. Once frozen toss into a ziplock bag. I let them defrost slightly before cooking them as mentioned above.

PotstickersPotstickers

 

 

Tofu & Shiitake Mushroom Potstickers
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Potsticker Ingredients
  1. 1 package of gyoza wrappers
  2. 1 block of firm or extra firm tofu, pressed and crumbled
  3. 1 cup shiitake mushrooms, diced small
  4. 2 cups napa cabbage, diced small
  5. 1 medium sized carrot, grated
  6. 2-3 green onions, thinly sliced
  7. 2 tbsp. olive oil
  8. 2 tbsp. liquid aminos
  9. 2 garlic cloves, minced
  10. 1/2 tsp. ginger, minced
  11. 1 tsp. sesame seed oil
  12. 1 tbsp. cornstarch
Dipping Sauce Ingredients
  1. 1/4 cup liquid aminos
  2. 2 tbsp. rice vinegar
  3. 1/4 cup of water
  4. 2 tsp. sugar
  5. 1-2 green onions, thinly sliced
  6. 2 tsp sesame seed oil
Instructions
  1. 1. In a large frying pan, heat olive oil to medium-high heat. Add in mushrooms, tofu, cabbage, carrots, garlic, and ginger and cook for about 5 minutes.
  2. 2. Add green onions, sesame oil, and liquid aminos and cook an additional 2-3 minutes.Remove from heat and transfer into a large bowl.
  3. 3. Mix 1/2 cup water with cornstarch in a small bowl. This will be used to moisten and seal edges of the wrappers.
  4. 4. Spoon about 1 tbsp. of filling into center of wrapper. Dip finger into water bowl and moisten around the edge. Fold in half and pinch edges until sealed shut. Continue until all the filling is used. Place finished potstickers on a cookie sheet or cutting board.
  5. 5. Lightly oil a large frying pan to medium-high heat. Place as many potstickers in the pan as possible without too much overlapping as they tend to stick together. This might require cooking the potstickers in several batches.Pan fry for about 1-2 minutes or until golden brown.
  6. 6. Pour in about 1/4 cup water, cover, and cook for an additional 2 minutes.
  7. 7. Combine all ingredients for the sauce. Serve immediately.
Artisanal Vegan http://www.artisanalvegan.com/

The BKT (Bacon, Kale, & Tomato) Bowl

Salad SamuraiI picked up the cookbook Salad Samurai by Terry Hope Romero on a whim and was quite impressed with it. I originally had no intention of taking it home as I generally don’t care for salad recipes, but quickly flipping through it changed my mind.

The pictures are pretty amazing. I’m a very visual person; I like cookbooks with high-quality color pictures because I need to some point of reference for how the food is supposed to look on the plate if I’m going to make it. The recipes in this book really go beyond what I think of as a traditional salads. Many are hearty enough to be entire meals on their own, including the BKT (Bacon, Kale, & Tomato) Bowl, which I plan on sharing here.
.

Many of the salad toppings, which are referenced in the front of the book, are excellent recipes for cooking tempeh and tofu and can easily be utilized in any recipe calling for similar ingredients. The book is also organized seasonally, which I think is a fun way to look at food especially if I’m buying locally grown and available produce.

Coconut Bacony BitsCoconut Bacon

This salad is comprised of 3 easy recipes (the first 2 are components of the last): coconut bacony bits, tempeh bacon bites, and the BKT Bowl. Use large coconut flakes for the coconut bacony bits. I found mine at a local co-op in bulk. Combine the tomato paste, liquid aminos, and liquid smoke and incorporate into the coconut flakes until evenly distributed.

Spread onto a parchment lined baking sheet and bake in the oven for 15-20 minutes at 325º. Keep an eye on them towards the last 5 minutes. Mines began to brown quickly around this time. Remove from oven and let cook completely. The flakes will become more crunchy as they cool. These will be used as a topping for the salad.

TempehTempeh

Cut tempeh into bite sized pieces. Combine maple syrup, tamari, ketchup, vegetable oil, and liquid smoke and let pieces marinade for about 10 minutes. Spoon tempeh into a frying pan set to medium heat and reserve the leftover marinade for later use. Let each side cook for 2-3 minutes per side. Once golden brown all-around, pour in leftover marinade and let cook until all the liquid is absorbed.

The last part of this recipe involves making the dressing and combining all the salad components. Remove stems from the kale leaves and cut or tear into bit-sized pieces. For the dressing, mix together the shallots, apple cider vinegar, olive oil, salt, and pepper. Pour half of dressing onto the kale and use hands to massage kale for about a minute. Now add the red onions, cherry tomatoes, avocado, and remaining dressing and carefully combine ingredients until dressing is eventually distributed. Top each plate with the coconut bacony bits and enjoy!

BKT Bowl BKT Bowl

Coconut Bacony Bits
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Ingredients
  1. 2 cups large, unsweetened coconut flakes
  2. 2 tbsp. tomato paste
  3. 4 tsp. liquid aminos
  4. 1 tbsp. hickory liquid smoke
Instructions
  1. 1. Preheat oven to 325º and line a baking sheet with parchment paper.
  2. 2. In a large bowl, combine tomato paste, liquid aminos, and liquid smoke until smooth. Add in the coconut flakes and stir until the flakes are equally coated.
  3. 3. Spread the flake in a thin layer onto the parchment paper and bake for 15-20 minutes or until the flakes are completely dry
Notes
  1. The flakes will continue to dry as they cool after being removed from the oven. Store in an airtight container and store in the refrigerator for up to 2 weeks.
Artisanal Vegan http://www.artisanalvegan.com/
Tempeh Bacon Bites
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Ingredients
  1. 1-8 oz. package of tempeh
  2. 2 tbsp. maple syrup
  3. 2 tbsp. tamari
  4. 1 tbsp. ketchup
  5. 1 tbsp. vegetable oil
  6. 1/4 tsp. hickory liquid smoke
  7. Olive oil, for pan-frying (optional)
Instructions
  1. 1. Cut tempeh into 1/4-inch strips then cut these into 1-inch pieces.
  2. 2. In a large bowl, combine maple syrup, tamari, ketchup, liquid smoke, and vegetable oil. Add the tempeh and carefully coat with marinade. Let sit for 10 minutes.
  3. 3. In a frying pan at medium heat, spoon in tempeh and keep remaining marinade in reserve. Cook each side for 2-3 minutes until the tempeh is well browned. Oil can be added to the pan if necessary.
  4. 4. Once tempeh is browned on both sides, pour in remaining marinade and cook until absorbed.
Notes
  1. Store any remaining tempeh in the refrigerator for up to 2 days.
Artisanal Vegan http://www.artisanalvegan.com/
The BKT (Bacon, Kale, & Tomato) Bowl
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Salad Ingredients
  1. 1 lb. kale, stems removed
  2. Tempeh bacon bites
  3. Coconut bacony bits
  4. 1/2 red onion, sliced into half-moons
  5. 1 pint cherry tomatoes, halved
  6. 1 ripe avocado, cubed
Dressing Ingredients
  1. 2 tbsp. minced shallots
  2. 4 tsp. apple cider vinegar
  3. 1 tbsp. olive oil
  4. 1 tbsp. maple syrup
  5. 1 tbsp. dijon mustard
  6. pinch of salt
  7. ground pepper, to taste
Instructions
  1. 1. Remove stems from kale leaves and cut or tear into bite-sized pieces. Wash and dry kale then transfer to a large mixing bowl or container.
  2. 2. In a small mixing bowl, combine shallots, apple cider vinegar, olive oil, maple syrup, salt, and pepper. Pour half of dressing onto kale and massage for about a minute.
  3. 3. Add in tempeh, red onions, cherry tomatoes, avocado, and remaining dressing. Gently fold ingredients into each other until eventually coated. Top with coconut bacony bits and serve immediately.
Artisanal Vegan http://www.artisanalvegan.com/

Macaroni ‘n’ Cheese with BBQ Seitan Riblets

 macaroni and cheese

It’s been raining relentlessly for the last few days. Not a drizzle but a consistent downpour. Doing anything outside is impossible, so I’m stuck keeping myself busy inside until the weather improves and I don’t anticipate that happening anytime soon.

I’ve been craving comfort food. Something warm, rich, and savory that I can eat while wrapped up in a blanket on the couch, binge watching my favorite shows. What’s more comforting and all American than baked macaroni ‘n’ cheese with BBQ riblets?

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Both recipes are pretty quick and easy to make. Prepacked seitan can be found in most grocery stores but I think it’s way overpriced. It can be made at home for a fraction of the cost and you can customize it anyway your heart desires. Seitan is made from vital wheat gluten and can usually be located in the bulk section (I get mine from Fred Meyer) of your grocery store.

seitan riblet

I start with the riblets first so they’re in the oven and done around the same time as the macaroni.  Mix together the dry and wet ingredients separately before combining together. Use your hands and knead ingredients for a few minutes. It will form a very pliable dough. Press into a lightly oiled baking dish and cut into 16 pieces with a sharp knife. It’s not necessary to cut completely through the seitan. A rough score mark will help the pieces separate after being baking.

seitan riblets

The riblets will start to brown and puff up during the first 20 minutes in the oven. Pull them out and generously brush with the BBQ sauce. It’s not necessary to use the full cup of sauce. Return to the oven and bake an additional 10-15 minutes. Remove from oven and let cool for a few minutes.

macaroni and cheese

Begin preparing the macaroni ‘n’ cheese while the riblets are baking. Boil about 3 cups of noodles according to the directions on the box. Drain and add to a 9×9″ baking dish. Mix remaining ingredients (expect bread crumbs) in a blender. Pour over noodles and top with bread crumbs. Cover and bake for 10 minutes. The riblets will be nearly done at this point. Turn on broiler, uncover, and bake until bread crumbs are brown and crispy – about 5 minutes.

macaroni and cheese

macaroni and cheese

 

Macaroni 'n' Cheese
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Ingredients
  1. 3/4 lb. macaroni noodles (about 3 cups)
  2. 3/4 cup non dairy milk
  3. 1/2 cup water
  4. 1/2 cup canola oil
  5. 3/4 cup nutritional yeast
  6. 1/6 cup liquid aminos
  7. 1/2 tbsp. paprika
  8. 1/2 tbsp. garlic powder
  9. 1.5 oz firm tofu
  10. 1 tsp. yellow mustard
  11. 1/2 tsp. salt
  12. Ener-G bread crumbs
Instructions
  1. 1. Preheat oven to 350°.
  2. 2. In a blender combined nondairy milk, water, oil, nutritional yeast, liquid aminos, paprika, garlic powder, tofu, mustard and salt until well incorporated. Set aside.
  3. 3. Boil noodles according to packaged. Remove from pan, drain, and transfer to 9x9" baking dish.
  4. 4. Pour sauce over noodles and top with bread crumbs.
  5. 5. Cover pan with foil and bake for 10 minutes. Remove foil and bake under broiler for an additional 5 minutes until top begins to brown.
Artisanal Vegan http://www.artisanalvegan.com/
BBQ Seitan Riblets
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Ingredients
  1. 1 cup vital wheat gluten
  2. 3 tbsp. nutritional yeast
  3. 2 tsp. onion powder
  4. 2 tsp. garlic powder
  5. 1 cup vegetable broth
  6. 1 tbsp. liquid aminos
  7. 2 tbsp. tahini
  8. 1 tsp. liquid smoke
  9. 1 cup BBQ sauce
Instructions
  1. 1. Preheat oven to 350° and lightly coat a 9x9" baking dish with oil.
  2. 2. Mix the dry ingredients together (vital wheat gluten, nutritional yeast, and onion and garlic powders) in a bowl.
  3. 3. In a separate bowl or measuring cup, incorporate wet ingredients (broth, liquid aminos, tahini, liquid smoke).
  4. 4. Add the wet ingredients to dry and mix ingredients together for a few minutes with hands.
  5. 5. A very pliable ball of dough should form. Press it into the baking dish. Use a sharp knife an score into 8 pieces and then again across these strips to form 16 pieces.
  6. 6. Bake for 25 minutes. The riblets will begin to brown and puff up. Remove from oven and brush liberally with BBQ sauce. Bake for an additional 10-15 minutes. Remove from oven and let cool.
Notes
  1. The riblets might be slightly soft if eaten after being removed from the oven. I find that they firm up nicely once they've had time to cool.
Adapted from FatFree Vegan Kitchen
Artisanal Vegan http://www.artisanalvegan.com/

Vegetable Tofu Scramble with Oven Roasted Rosemary Fingerling Potatoes

tofu scramble

Most days of the week I’m making breakfast as quickly as possible and flying out the door to work. I’ll make a big bowl of oatmeal, smoothies, or a meal replacement shake that I can drink in the car. Pretty much anything that I can make and eat in 20 minutes or less is fair game. The weekends are usually the only time I can take the time to make a proper breakfast and enjoy eating it.

This is my favorite tofu scramble recipe. Marinating the tofu beforehand allows it to absorb a lot of flavor well before it’s cooking in the pan. Nutritional yeast and turmeric are the two secret ingredients that really make this recipe. The first adds a cheesy and nutty flavor while the latter gives it its rich yellow color that’s reminiscent of scramble eggs.

marinade

Start by mixing the ingredients for the marinade in a large bowl. Press the tofu but don’t go crazy trying to get all the water out. I actually like having some liquid left as it helps incorporate the marinade and will eventually cook off in the pan. Break tofu up into large pieces and add to the bowl, mix together with marinade, and set aside. 

fingerling potatoes

Begin working on the potatoes so they’re in the oven baking while the scramble is cooking on the stove top. Wash the potatoes and assemble in an oven safe baking dish. Sprinkle with olive oil and seasonings and move them around in the dish to evenly distribute ingredients. Bake in oven for 30-40 minutes at 375º until potatoes are cooked through. I like to periodically give them a good shake so that they’re evenly baked on all sides.

tofu in marinadetofu scrambletofu scramble

Cook tofu mixture in a pan at medium-high heat for about 10 minutes or until the tofu begins to brown then set aside. While this is cooking, gather and cut your vegetables.  In another pan (I used the same one) add olive oil and onions and cook until they begin to turn translucent and lightly brown. Add in remaining vegetables, additional nutritional yeast and liquid aminos to taste. Cook until vegetables reach desired consistency. Serve with fingerling potatoes and any other sides you desire.

tofu scramble

 

Oven Roasted Rosemary Fingerling Potatoes
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Ingredients
  1. 1-2lbs fingerling potatoes
  2. 2 tbsp. olive oil
  3. 1 tsp. Italian seasoning
  4. 1 tsp. fresh rosemary, chopped
  5. 1/2 tsp. salt
Instructions
  1. 1. Preheat oven to 375º.
  2. 2. Wash potatoes and arrange in an oven safe baking dish.
  3. 3. Add oil, Italian seasoning, rosemary, and salt to potatoes and mix to evenly coat potatoes.
  4. 4. Roast in oven for 40 minutes or until potatoes are tender when poked with a fork.
Artisanal Vegan http://www.artisanalvegan.com/
Vegetable Tofu Scramble with Nutritional Yeast
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Tofu and Marinade Ingredients
  1. 1-14 oz. package of firm or extra firm tofu
  2. 3-4 tbsp. liquid aminos, tamari, or soy sauce
  3. 2 tbsp. toasted sesame oil
  4. 1/4 cup nutritional yeast
  5. 1/4 tsp. garlic powder
  6. 1/4 tsp. sea salt
  7. 1/4 tsp. turmeric
  8. 1/2 tsp. ground cumin
Vegetable Ingredients
  1. 1/2 yellow onion, chopped
  2. 1-2 cups broccoli florets, roughly cut into bit-sized pieces
  3. 5-6 sun-dried tomatoes (packed in olive oil), chopped
  4. 1-2 cups baby spinach
  5. 1/4 cup peas
  6. 1/4 cup corn
  7. 1 tbsp. nutritional yeast (optional)
  8. 1-2 tsp. liquid aminos, tamari, or soy sauce (optional)
Instructions
  1. 1. Combine liquid aminos, toasted sesame oil, nutritional yeast, garlic powder, and sea salt in a large bowl.
  2. 2. Drain and lightly press tofu. Break into large pieces and add to bowl with marinade. Stir to lightly coat and set aside. The tofu will absorb the flavors and take on a brown to yellow color from the turmeric and nutritional yeast.
  3. 3. Add tofu to a lightly oiled pan and cook at medium-high heat for about 10 minutes or until tofu begins to brown. Set aside.
  4. 4. Gather and prepare the vegetables. Cook onions in another lightly oiled pan until they turn translucent and begin to lightly brown. Add broccoli, sun-dried tomatoes, spinach, peas, corn, nutritional yeast, and liquid aminos. Stir and cook for about 5 minutes or until vegetable are cooked to desired consistency.
  5. 5. Add tofu to vegetable mixture and stir to combine.
Notes
  1. This recipe makes 4-5 hearty servings. Leftovers also refrigerate well and are delicious the next day in a tortilla or on their own.
Artisanal Vegan http://www.artisanalvegan.com/

Tempeh Bacon

Many mainstream grocery stores now carry tempeh bacon on their shelves, but I find making your own to be much cheaper, quick to prepare, and a whole lot tastier. Trader Joe’s has their own brand that’s relatively inexpensive. I’ll often pick up a pack or two when I make a trip. Tempeh is super nutritious and high in protein and fiber. I try to regularly incorporate it into my diet.

tempeh bacon

Cut the tempeh lengthwise into fairly thick strips. Ten to 12 should fit nicely into a large frying pan. Next cut crosswise so that the pieces are about 3 to 4 inches long. Combine all the ingredients for the marinade and soak the tempeh strips for about 30 minutes or however long you can wait. 

tempeh bacon

Heat a large frying pan to medium heat. When the pan is ready, lay out tempeh in a single layer. Pour half the marinade on top, cover, and let cook for about 5 minutes or until browned. Flip, pour on remainder of marinade, and cover. Remove from pan once both sides are browned and the sugar from the maple syrup has caramelized.

tempeh bacon

These go great on sandwiches, tofu scrambles, or even eaten alone. Sriracha or cayenne pepper would be nice additions of you like your food a little more spicy. Leave a comment if you give this recipe a try; let me know what you think or any modifications you made.

tempeh bacon

Tempeh Bacon
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Ingredients
  1. 1 8oz package of tempeh
  2. 1/4 cup apple cider vinegar
  3. 1/8 cup liquid aminos or soy sauce
  4. 1/8 cup maple syrup or agave
  5. 1 tsp. liquid smoke
  6. 3/4 tsp. ground cumin
  7. 1-2 tsp. olive oil
  8. 1/4 tsp. smoked paprika (optional)
  9. Black pepper (optional)
  10. Siracha (optional)
Instructions
  1. 1. Cut tempeh lengthwise into 10-12 slices and then cut again crosswise.
  2. 2. Mix all ingredients together and marinade tempeh for about 30 minutes.
  3. 3. At medium heat, place tempeh in a pan and pour half of marinade on top and cover. Let cook for about 5 minutes or until underside is nicely browned.
  4. 4. Turn tempeh and brown the other side until golden brown and sugars start to caramelize.
Notes
  1. I store my unused tempeh bacon in the refrigerator.
Adapted from Chez Bettay, The Vegan Gourmet
Artisanal Vegan http://www.artisanalvegan.com/