Quick Bacon Crumbles Recipe
🔪Prep Time: 5 minutes
👩🍳Cook Time: 30 minutes
One 8-oz. Package tempeh (soy-free if necessary)
¼ cup liquid aminos (or gluten-free tamari; use coconut aminos to be soy-free)
¼ cup low-sodium vegetable broth
2 tablespoons olive oil
1 tablespoon liquid smoke
1 tablespoon maple syrup
½ teaspoon ground cumin
½ teaspoon garlic powder
Black pepper to taste
1Line a plate with paper towels. Crumble the tempeh into small pieces and set aside.
2Combine the liquid aminos, broth, 1 tablespoon of the olive oil, the liquid smoke, maple syrup, cumin, and garlic powder in a cup. Stir until combined.
3Heat the remaining olive oil in a large frying pan, preferably cast iron, over medium heat. Add the tempeh crumbles and toss to coat in oil. Cook for about 1 minute, then add the sauce. Cook, stirring every few minutes, until the liquid has been absorbed and the tempeh is tender with a crispy exterior.
4Transfer the tempeh to the prepared plate to absorb any excess oil. Sprinkle with black pepper. Serve immediately. Leftovers will keep in an airtight container in the fridge for 4 to 5 days.
Top Vegan Recipe Resources 🥑
Batch Cooking Club
Stephanie Dreyer (owner of Batch Cooking Club) is a plant-based meal planning expert. Her recipes and meal planning advice have been featured in several publications and online media outlets, including VegNews magazine and VegNews.com, Chickpea magazine, MensHealth.com, Parade and Thrive Global.
Earth of Maria
I’ve never been good at introductions because when they’re needed, I seem to forget every single interesting thing about myself. But I guess we’ll start with the basics. My name is Maria, and I am a twenty year old student from England. I study history at the University of Oxford and live in Brighton, but I was born in Russia and moved to the UK around ten years ago. I’m a vegan foodie (as you can probably tell by this blog), a lover of long walks and somewhere awkwardly between extrovert and introvert. Veganism and healthy eating are a huge part of my life, given that both have helped me overcome an unhealthy relationship with food. Finding balance took a lot of time and patience. But, as with many things in life, hard work proved 110% worth it! Whenever I’m not in the kitchen or working in my room, you’ll often find me at the gym, or at the grocery store looking for inspo for my next recipe.