We're going hard in brooklyn this week and to honour that, check this b.k.t. sandwich! That'd be bacon, kale, tomato. The bacon being tempeh bacon, of course!
tempeh bacon ingredients (enough for 4 sandwiches):
1 pkg of tempeh (approx. 250g)
1/2 C tamari (can sub soy sauce or bragg's aminos)
1/2 C tbsp water
1 tbsp liquid smoke
3 tbsp maple syrup
1 tbsp smoked paprika
1-2 tbsp coconut oil (for frying)
extra water for de-glazing the pan
Thinly slice the tempeh. Whisk together all the liquid ingredients and smoked paprika in a shallow dish that you can use to marinate the tempeh in. Lay the slices of tempeh in the dish and pour in half the sauce. Marinate in the fridge for at least 1 hour.
To cook, heat a non-stick pan to medium and add 1 tbsp of coconut oil. Then when it's heated add the slices of tempeh. Once the first side starts to brown you'll want to start de-glazing the pan with left over marinade and a bit of water every so often to prevent them from sticking and to get them really caramelized and browned. Flip the slices and do the same thing on the other side. You might want to use another tbsp of coconut oil on the other side to get them frying up nice.
Cook time is approx. 15-20 mins. You're trying to caramelize the tempeh - time may vary. Remove from the heat to cool while you assemble the sandwich.
Toast your choice of bread. Pictured above is organic works buckwheat rye style bread (vegan & gluten free). Spread vegan mayo on both slices of bread, lay down some chopped (and massaged) kale, tomato slices, add some fresh ground pepper, and then the tempeh bacon slices.