TEMPTING TEMPEH BACON
SERVES 4 PORTIONS
1/4 cup (60 ml) water
3 tbsp. (45 ml) liquid aminos
2 tbsp. (30 ml) maple syrup
1 tbsp. (15 ml) gluten-free liquid smoke
1/2 tsp. onion powder
1/2 tsp. smoked paprika
Pinch of freshly ground black pepper
1 package (8 oz., or 225 g) tempeh
1 tbsp. (14 g) coconut oil
NUTRITIONAL VALUES
Calories: 166kcal
Fat: 9.5g (4.2g S.Fat)
Carbs: 12.9g
Protein: 11.9g
Sugar: 6.1g
Sodium: 745mg
METHOD
In a shallow dish with a lid, combine the water, liquid aminos, maple syrup, liquid smoke, onion powder, smoked paprika, and black pepper. Cut the tempeh into 1/4 inch (6 mm) strips and marinate in the dish for at least 4 hours.
In a sauté pan over medium heat, melt the coconut oil. Add the tempeh strips and 2 tbsp (28 ml) of the marinade to the pan. Cook, stirring occasionally, until the liquid has evaporated, and the tempeh has browned. Turn the pieces over to brown the other side. Rep with the rest of the tempeh. Serve hot. Keep refrigerated in an airtight container for up to 5 days.
In a sauté pan over medium heat, melt the coconut oil. Add the tempeh strips and 2 tbsp (28 ml) of the marinade to the pan. Cook, stirring occasionally, until the liquid has evaporated, and the tempeh has browned. Turn the pieces over to brown the other side. Rep with the rest of the tempeh. Serve hot. Keep refrigerated in an airtight container for up to 5 days.
