Bacon Tempeh with Rachel Jamison

Vegan Recipe

rachel-picIt’s said, that the one food that can make a vegetarian break their meat-free lifestyle is a bacon sandwich. Well that could be a thing of the past if they follow Rachel’s recipe for ‘bacon’ tempeh.

Tempeh is a fermented soy product made by culturing whole soybeans into a kind of cake, it has all of the essential amino acids making it a complete protein- plus being a fermented product it contains probiotics which are needed for optimum gut health.

It has a firm texture and a slightly nutty flavour and lends itself well to whatever flavours you add to it.

As promised in last month’s article (with my pea soup) here is a recipe for Tempeh ‘bacon’, you can use this in place of animal sourced bacon for a healthier, kinder alternative.

  • 1 pack of tempeh (Chinese stores and Health and Herbs in Swansea) usually 200g
  • 2 tbsp soy sauce
  • 2 tbsp extra virgin olive oil
  • 1 tbsp bbq sauce or a tsp smoky bbq spice mix
  • 1 tsp of any kind of hot/chilli sauce
  • 2 tbsp maple syrup
  • Salt (preferably pink or sea salt) and black pepper
  • Rapeseed oil for cooking

You will need to slice the tempeh or chop it up small depending on what you are using if for (it’s lovely chopped up small in pasta dishes or with soup, or sliced for a breakfast sandwich with tomato and mushrooms- yum!)

Then you just need to measure everything into a bowl and mix – then marinate the tempeh for 5 mins or so.

Heat the oil quite high (rapeseed is perfect for frying as it has high smoking point)

Fry the strips/pieces for around 2 mins on each side until brown and crispy.



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