Sunday, 31 August 2014

Maple Smoked Tempeh Facon!

I know very little about bacon other than the obvious. It comes from pigs (😔), the smell is so strong it's nauseating and overwhelming and it is really, REALLY popular. I have never eaten it and I don't really get it. 

I bought some tempeh at the grocery store and decided to make one slice (literally) of tempeh facon (fake bacon). My wife is always my guinea pig for these types of experiments and she immediately asked for more. I played around with different marinades, different thicknesses of tempeh slices and different baking temps and times. What I came up with is this little slice of facon heaven...

Warning: There are literally NO measurements, sorry. (Kind of) The measurements will depend on how much facon you're making. It needs to marinate in a single layer and you want the marinade to cover the top. I suppose you could use something more small and shallow but I havent tried that so I cannot confirm or deny... Moving along! 

A generous pour of olive oil
A half as generous pour of cider vinegar
An equal pour of maple syrup 
A medium sized splash of liquid smoke (I used hickory)
A medium sized splash of tamari 
A good amount of smoked paprika 
A good amount of cumin 
A healthy dash of black pepper 
A healthy dash of salt 

Mix all ingredients in a large shallow dish and then add in your sliced tempeh. You can cut it to whatever thickness you prefer.) Cover tightly and refrigerate for 24 hours. 

When you're ready to bake your facon you'll need to preheat the oven to 300 degrees. On a parchment lined sheet lay each slice of tempeh side by each and bake for 7-10 minutes or until they're toasted nicely. Keep a close eye though because the maple can make the edges burn quickly! 

Once done, remove from the oven and let cool. Once cooled, crumble on salads, add to sandwiches or just eat on it's own! Enjoy!

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