Plant-Based Vegan Bacon
This recipe for plant-based vegan bacon is one of my go-to favorites because it brings that smoky, savory flavor to any dish while being completely cruelty-free.
I remember the first time I tried making vegan smoked tempeh; it felt a bit like an experiment gone right!
The aroma of the spices mingling with the earthy tempeh was just heavenly.
I love this recipe because it’s so versatile—whether I’m adding it to a breakfast burrito or crumbling it over a salad, it always brings a smile to my face.
Plus, it’s a great way to sneak in some extra protein and flavor!
What Makes This Recipe Special
- ✓Made with simple, plant-based ingredients that are easy to find
- ✓No animal products - completely vegan and cruelty-free
- ✓Perfect for beginners and experienced cooks alike
- ✓Delicious results that everyone will love, vegan or not
Ingredients & Substitutions
Tempeh is a fantastic source of plant-based protein and has a nutty flavor. Feel free to experiment with different marinades depending on your taste preference—sometimes I add a splash of sriracha for a little heat! If you don’t have liquid smoke, you can skip it, but it does add that unique smoky flavor that makes this smoked tempeh special.
Tips & Notes
- •I love to make a big batch and keep it in the fridge for quick breakfasts or snacks throughout the week.
- •If you want extra crunch, try broiling the cooked tempeh for a minute or two after pan-frying.
Recipe Variations
- •Sometimes I’ll add a pinch of cayenne pepper for a spicy kick!
- •If I'm feeling adventurous, I mix in some nutritional yeast for a cheesy flavor.
Storage & Freezing
Store any leftovers in an airtight container in the fridge for up to a week. You can also freeze them for longer storage—just reheat in the oven or a skillet when you're ready to enjoy again!
Frequently Asked Questions
Can I use tofu instead of tempeh?
Absolutely! Firm tofu works well, but you'll want to press it to remove excess moisture and slice it thinly. Just keep in mind, the flavor and texture will be slightly different.
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This recipe for plant-based vegan bacon is one of my go-to favorites because it brings that smoky, savory flavor to any dish while being completely cruelty-free.
Ingredients
Instructions
- 1
Start by slicing your tempeh thinly. Aim for about 1/8 inch thick, as thinner slices will get crispier.
- 2
In a bowl, whisk together the soy sauce, smoked paprika, maple syrup, liquid smoke, black pepper, garlic powder, and onion powder.
- 3
Add the sliced tempeh to the bowl and toss to coat evenly. Let it marinate for about 10 minutes, allowing those flavors to soak in.
- 4
Heat the olive oil in a skillet over medium heat. Once hot, add the marinated tempeh slices, being careful not to overcrowd the pan.
- 5
Cook the tempeh for about 3-4 minutes on each side, or until they’re golden brown and crispy. You may need to do this in batches.
- 6
Once cooked, remove them from the skillet and place on a paper towel to absorb any excess oil.
- 7
Serve immediately, or let them cool before storing for later use. They’re fantastic in sandwiches, salads, or breakfast dishes!
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