“Vegan”, “bacon” and “high protein”… These are words you’re probably not used to seeing in the same sentence! Bacon is one of the most popular foods in the world, and one vegans have been trying to successfully mimic for years.
Although it might not seem like a subject built for controversy, vegan bacon is a topic that gathers a surprising amount of different opinions. From confirmed carnivores who truly believe that the idea of vegan bacon itself is blasphemy to those who swear by processed alternatives as well as more whole foods focused folks who tried to turn their favorite plants into the breakfast classic, there truly is a lot to consider when it comes to this vegan alternative.
While there have been a number of recipes using everything from carrots to eggplant, coconut, mushrooms and even rice paper, my version uses tempeh. In case you aren’t familiar with this ingredient, tempeh is a plant based protein source made from fermented soy beans. It is a bit more of an acquired taste than tofu : some describe it as nutty or even bitter. In order to cut that bitterness down, my recipe uses the natural sweetness of pineapple juice as well as the deep savory flavor of liquid aminos (which you could consider soy sauce’s slightly less salty cousin). Yum!
As with many vegan alternatives, the biggest mistake you could make is probably to expect this tempeh vegan bacon to taste exactly like the real thing. But even though it won’t fool any meat eaters, it is still a delicious, crispy, smoky protein to add to any meal. Plus, you won’t get any of the health negatives associated with regular bacon (which, on top of being heavily processed and loaded with salt and additives, is also a proven group 1 carcinogen).
You can of course choose other ways to eat this vegan bacon, but I decided to keep it fresh by turning it into a greens bowl, using a base of sprouts (pea and broccoli having my preference here), organic lettuce and ripe heirloom tomatoes. To bring it all together, I made my own creamy, garlicky avocado dressing that I simply drizzled on after layering all other elements to my liking. A perfect, refreshing and high protein way to enjoy summer produce!
This vegan bacon has already been the star of one of my past recipes: the VLT, which you can watch me make here. After trying out both, let me know what way to eat it you liked the best (there’s no wrong answer anyways)! And if you decide you’re definitely more of a salad person, do I have inspiration for you:
- Low Histamine Quinoa Salad
- Easy Mexi-Cali Salad
- Sweet and Savory Quinoa Buddha Bowl
- Vegan Asian Orange Peanut Salad
| Prep Time | 20 minutes |
| Cook Time | 20 minutes |
| Servings |
Bowls
|
- 1 Tbs olive oil
- 1/2 Cup Braggs Liquid Aminos
- 1/2 Cup Organic Pineapple Juice
- 1 Package Organic Tempeh
- 1 Tbs Organic Garlic Powder
- 2 Large Organic Avocados Soft but not overripe
- 1 Cup Soaked Organic Cashews Soaked overnight
- 1 Organic Lemon's Juice
- 1/2 Tbs Nutritional Yeast
- 4 Cloves Organic Garlic
- 2 Cups Pea or Broccoli Sprouts
- 2 Cups organic lettuce
- 2 Large Organic Heirloom Tomatoes Ripe
Ingredients
Tempeh Bacon
Dressing
Power Bowl Base
|
|
- Cut tempeh into bacon sized slices. Heat the olive oil in a skillet and brown the tempeh on both sides. Let it get nice and crispy! While the tempeh is cooking, mix the liquid aminos, the pineapple juice, and garlic powder together in a separate dish. Once the tempeh is browned and crispy, add a tablespoon of water, let that steam and open up the tempeh a little bit. Then add the liquid amino pineapple mix that you’ve created, coating the tempeh evenly and letting the sauce thicken on the tempeh. It may take 3 - 10 minutes to thicken on the tempeh giving it that chewy, sweet and savory flavor. Turn the heat off and let the bacon rest in the pan.
- Put all ingredients in a blender or food processor and blend until smooth. If it is too thick add some unflavored plant-based milk.
- Layer the greens and tomato into a bowl, layer on a healthy amount of bacon, and then drizzle your dressing. YUM - High Protein Power Bowl is ready for devouring!
Optional
- Add some of my delicious high-protein, high-fiber crunchy garbanzo beans
- Mix in some vegan mayonnaise into the dressing when you make it. You can sub 1/2 cup in and take out the nutritional yeast and lemon.
