Go Back
–+ servings
Easy Crispy Vegan Tempeh Bacon – vegetarian recipe
Stav Kogan

Easy Crispy Vegan Tempeh Bacon

A game-changing vegan tempeh bacon recipe that's incredibly easy to make, packed with savory flavor, and bakes up perfectly crisp every single time. Perfect for VBLTs, brunch, or snacking.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 22 minutes
Total Time 2 hours 37 minutes
Servings: 24 slice
Calories: 24
Ingredients Method Nutrition

Ingredients
  

  • 1 8-ounce / 227g (8 oz) package tempeh, sliced into 24 very thin slices
  • ¼ cup (60 ml / 2 fl oz) low-sodium soy sauce or tamari
  • 2 tablespoons (30 ml / 1 fl oz) apple cider vinegar
  • 1 teaspoon (5 ml / 0.2 fl oz) light brown sugar
  • ½ teaspoon ground cumin
  • ½ teaspoon ancho chile powder
  • 2 teaspoons (10 ml / 0.3 fl oz) liquid smoke (optional, but highly recommended)
  • 1 tablespoon (15 ml / 0.5 fl oz) canola oil, or other neutral oil
  • 1 teaspoon (5 ml / 0.2 fl oz) smoked paprika (optional)
  • ½ cup (120 ml / 4.1 fl oz) water
  • For ultra-thin, even slices, try partially freezing the tempeh block for about 30 minutes before slicing. A sharp, serrated knife also works wonders.
  • Watch the bacon closely during the final few minutes of baking. It can go from perfectly crisp to burnt very quickly. The slices will also continue to crisp up as they cool.
  • Store leftover tempeh bacon in an airtight container in the refrigerator for up to 4 days. Reheat in a dry skillet or an air fryer for a few minutes to restore its crispness.

Method
 

  1. First, prepare the marinade.
  2. In a small saucepan, combine the low-sodium soy sauce, apple cider vinegar, light brown sugar, ground cumin, ancho chile powder, and ½ cup of water.
  3. Bring the mixture to a boil and let it bubble for 1 minute.
  4. Remove from the heat and stir in the liquid smoke, if using.
  5. Arrange the thinly sliced tempeh in a single layer in a 13x9-inch baking dish (or two, if needed).
  6. Pour the warm marinade evenly over the slices.
  7. Let it cool to room temperature, then cover and refrigerate for at least 2 hours, or preferably overnight for the best flavor.
  8. When you're ready to bake, preheat your oven to 300°F / 150°C.
  9. Line two large baking sheets with parchment paper.
  10. Carefully transfer the marinated tempeh slices to the prepared baking sheets, arranging them in a single layer.
  11. Discard any leftover marinade.
  12. Brush the tops of the tempeh slices with canola oil and sprinkle with smoked paprika, if using.
  13. Bake for 10 to 15 minutes, until the edges start to brown.
  14. Remove from the oven, carefully flip each slice, and brush the other side with a little more oil. Return to the oven and bake for another 5 to 7 minutes, or until the tempeh bacon is crisp and a deep, dark brown.
  15. Keep a close eye on it during the last few minutes to prevent burning.
  16. Don't rush the marinade!
  17. Letting the tempeh soak overnight allows it to absorb all the smoky, savory flavors for a much more delicious result.

Nutrition

Calories: 24kcalCarbohydrates: 1gProtein: 2gFat: 1.5g

Tried this recipe?

Let us know how it was!