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Tempeh 'bacon' recipe

INGREDIENTS

• Tempeh (60g/4oz per person)

• 2 tbsp soy sauce

• 1 tbsp maple syrup

• Smoked paprika

• 1 crushed garlic clove (or 1/2 tssp garlic powder)

• Good grind black pepper

• decent splash of olive oil

METHOD

1. Cut tempeh - start by cutting the tempeh into

¼ inch thick strips/slices.

2. Make marinade - add soy sauce, oil, maple syrup,

paprika, garlic powder and pepper to a shallow dish.

Whisk together with a fork.

3. Marinate - add the tempeh slices to the marinade,

cover and let marinate in the fridge for at least one

hour (or up to three hours).

4. Bake tempeh bacon - Preheat the oven to 400ºF.

Arrange the marinated tempeh slices in a single

layer on a baking sheet lined with parchment paper

or foil. Pour any leftover marinade over the tempeh

and bake for 15 minutes. Flip each tempeh piece

and bake for another 5-10 mins until crispy. Or, you

can also sauté tempeh bacon in a pan, but baking it

makes it crispier.

Store leftover tempeh bacon in an airtight container

in the fridge for up to one week. To reheat, put in the

oven on a medium for about five minutes. You can also

microwave or refry (no need to add any more oil), or eat

it cold, straight from the fridge.

Adding some liquid smoke (1/2 tsp) to the marinade

will add a smoky bacon flavour to it if you fancy!