Slightly sweet, super savory, only subtly smoky, and so full of both flavor AND protein, vegan tempeh bacon is perfect for a delicious vegan BLT. Yes, we know that. But, you know what it’s also perfect for?
EATING – anytime, any place.
In this time and this place, we noshed on this delicious fermented treat alongside equally maple-glazed and caramelized fresh carrots. SUPERB!

Years ago, living in PDX, a local raw-food, vegan bakery made the BEST BLT in the universe. The bread was made from sprouted seeds. The “mayo” was made from fermented cashew cream. The “bacon” was sort of like an eggplant jerky. Of course, the lettuce and tomato were the real deal.
Oh, I SO loved that sammy.
I’ve replicated that eggplant bacon (and even mushroom bacon) before.
But, there’s something about the satisfactory texture and crunch of tempeh bacon (not to mention the protein content) that just leaves me feeling better.

I hope that you’ll discover that “better” bacon feeling too!

Maple Bacon Tempeh & Glazed Carrots

*FYI: Tempeh is fermented whole soybeans, pressed into a block. It’s packed with protein. With marinade, there is no stopping your heart as it heads towards this filling meaty substitute for vegetarians and vegans – AND meat lovers. Trust me!

Maple Bacon Tempeh & Glazed Carrots

1 8oz. package tempeh

Marinade:
1/4 cup coconut aminos
1 Tbs. pure maple syrup
1/2 tsp. Worcestershire sauce (vegan)
1 tsp. smoked paprika
1/4 tsp. liquid smoke
pinch of sea salt
pinch of freshly ground black pepper

1 Tbs. vegan butter

2 large carrots, thinly sliced on a bias

Whisk together all the marinade ingredients in a small bowl. Transfer to a large “Ziploc” bag.

Slice the tempeh into thin slices and add to the marinade. Swish, swirl, and fully saturate the fermented soybeans. Lay flat for several hours (or overnight), ensuring all surfaces are coated in the marinade. Toss and turn every so often. (The longer the tempeh marinates, the stronger the flavor).

Melt the vegan butter in a medium skillet over medium heat.

Add the tempeh, along with the marinating juices and fry on one side until golden brown and crispy. Flip.
Fry until crispy. (NO floppy bacon 🥓)!
Remove from skillet.
With remaining vegan butter (or add more), add the carrots. Cover and cook until soft.
Remove cover and turn up the heat, cooking until the carrots are crispy – tossing so that both sides are equally glazed and crisp. Add additional salt and pepper (as well as aminos and/or maple syrup), if desired.

Serve plated with tempeh.

YUMMY!

If there is anything remaining, definitely pair with lettuce, tomato, and vegan mayo!