QUICK BACON CRUMBLES

2 SERVINGS (CUPS)

One 227g (8oz) Package tempeh (soy-free if necessary)

1/4 cup liquid aminos (or gluten- free tamari; use coconut aminos to be soy-free)

1/4 cup low-sodium vegetable broth

2 tbsp. olive oil

1 tbsp. liquid smoke

1 tbsp. maple syrup 1

/2 tsp. ground cumin

1/2 tsp. garlic powder

Black pepper to taste

NUTRITIONAL VALUES

Calories: 152kcal
Fat: 14.2g (2g S.Fat)
Carbs: 7.6g
Protein:0.5g
Sugar: 6.1g
Sodium: 11mg

METHOD

Line a plate with paper towels. Set aside the tempeh crumbles. In a cup, whisk together the liquid aminos, broth, 1 tablespoon olive oil, liquid smoke, maple syrup, cumin, and garlic powder. Stir until well combined. Heat the remaining olive oil in a large frying pan, preferably cast iron, over medium heat. Toss the tempeh crumbles in the oil to coat. Cook for 1 minute before adding the sauce. Cook, stirring occasionally, until the liquid has been absorbed and the tempeh is tender with a crispy exterior. Transfer the tempeh to a plate lined with paper towels to absorb any excess oil. Season with black pepper to taste. Serve right away. Leftovers can be stored in an airtight container in the refrigerator for 4 to 5 days.