Tempeh Bakon

[Guest guest]

Tempeh Bakon

 

1  8-oz. pkg. tempeh, sliced into 24 very thin slices

1/4 cup low-sodium soy sauce

2 Tbs. apple cider vinegar

1 tsp. light brown sugar

1/2 tsp. ground cumin

1/2 tsp. ancho chile powder or large pinch of cayenne powder

2 tsp. liquid smoke, optional

1 Tbs. canola or olive oil

Smoked paprika, optional

 

Lay tempeh slices in 2 13- x 9-inch baking dishes. Bring soy sauce, vinegar,

brown sugar, cumin, ancho chile powder, and ½ cup water to a boil in small

saucepan. Boil 1 minute, then remove from heat, and stir in liquid smoke, if

using. Pour over tempeh slices. Let cool, then cover and chill 2 hours, or

overnight in the fridge.

 

Preheat oven to 300°F. Line 2 baking sheets with non-stick foil, silpat or

parchment paper. Carefully

transfer tempeh slices to prepared baking sheet, and discard marinade.

 

Brush slices with canola oil, and sprinkle with paprika, if desired. Bake 10 to

15 minutes, or until beginning to brown. Flip tempeh slices, brush with oil, and

bake 5 to 7 minutes more, or until crisp and dark brown

 

 

 

 

 

 

[Guest guest]

This may sound like a silly question but what is Tempeh?

 

 

 

 

 

 

 

 

We voted and we did it! Barack Obama, The Changer is also the sexiest man alive

(looks, personality, character, money and power - Michelle, you go girl!)

 

 

 

" When God leads you to it, He will see you through

it. "

 

 

 

 

________________________________

chelsea <chelsea_cheetah

 

Cc:

Monday, December 29, 2008 6:55:03 AM

Tempeh Bakon

 

 

Tempeh Bakon

 

1 8-oz. pkg. tempeh, sliced into 24 very thin slices

1/4 cup low-sodium soy sauce

2 Tbs. apple cider vinegar

1 tsp. light brown sugar

1/2 tsp. ground cumin

1/2 tsp. ancho chile powder or large pinch of cayenne powder

2 tsp. liquid smoke, optional

1 Tbs. canola or olive oil

Smoked paprika, optional

 

Lay tempeh slices in 2 13- x 9-inch baking dishes. Bring soy sauce, vinegar,

brown sugar, cumin, ancho chile powder, and ½ cup water to a boil in small

saucepan. Boil 1 minute, then remove from heat, and stir in liquid smoke, if

using. Pour over tempeh slices. Let cool, then cover and chill 2 hours, or

overnight in the fridge.

 

Preheat oven to 300°F. Line 2 baking sheets with non-stick foil, silpat or

parchment paper. Carefully

transfer tempeh slices to prepared baking sheet, and discard marinade.

 

Brush slices with canola oil, and sprinkle with paprika, if desired. Bake 10 to

15 minutes, or until beginning to brown. Flip tempeh slices, brush with oil, and

bake 5 to 7 minutes more, or until crisp and dark brown