This recipe serves as a continuation of a previous post— on the fact that the Dutch, despite eating sandwiches everyday, are quite sandwich-impaired. The great part about this ‘bacon’, is that you can leave the prepared marinated ‘bacon’ in the fridge for a few days, and fry up as desired.
- Block of tempeh, sliced as thin as possible (the thinner it is, the more ‘crunch’ you will get)
- *1/2 onion, small pieces
- *1 tsp oil
- *3/4 cup ketchup
- *2 tbsp sugar (or maple syrup if you have it!)
- *1 tbsp soy sauce
- *1/2 tsp garlic powder
- Avocado, sliced
*You can replace all ingredients with a * with a cup of barbecue sauce to save time…
- Make the marinade. Sauté the onion pieces in the oil. Once onions are translucent, add in the ketchup, sugar (or maple syrup), soy sauce, & garlic powder- til well combined. Leave it on low heat for about 5-10 minutes, stirring occasionally, to let all of the flavors combine.
- Brush a bit of the marinade on the bottom of a container of choice. Lay down your first layer of thinly sliced tempeh. Brush with another layer of marinade. Keep doing so until all of your tempeh is well-covered in sauce!
- Let this sit for at least 30 minutes to let the flavors get into the tempeh. We left it overnight, and it was fantastic.
- When you’re ready to eat your ‘bacon’, put a frying pan on medium-high heat. Lay your bacon slices side by side- no overlapping/stacking! No oil or anything is needed, just let your tempeh slices sizzle. Once they start to get browned, flip them over for sizzled perfection.
- Serve on toast with a couple of slices of avocado– mmmmm!