Mandy - fake bacon recipes

[Guest guest]

Found these in the files, I have not made them. Maybe one of these would

satisfy your bacon craving?

Audrey S.

 

 

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

 

 

Better Than Bacon vegan version recipe

 

1/2 cup soy sauce

1 tbs nutritional yeast flakes

1 tbs maple syrup

1/2 tbs liquid smoke

1/2 lb. extra-firm tofu, drained

 

Mix the soy sauce, yeast flakes, maple syrup, and liquid smoke

together in a shallow container.

 

With a cheese slicer, shave the tofu into very thin slices. Marinate

the tofu in the soy sauce mixture for

 

1 day or more.

 

To cook, heat a lightly oiled, heavy skillet or non stick griddle over

medium-high heat. When the pan is hot,

 

fry the tofu slices until they are golden-brown and almost crispy on

both sides, scraping underneath the slices

 

as you turn them with a sturdy spatula. Turn several times during

cooking, and cool in the pan (the " tofu-bacon " crisps

 

up as it cools).

 

This makes excellent " BLT " sandwiches and can be crumbled or diced and

added to other dishes for a bacon-like flavor.

 

Makes about 40 slices.

 

 

 

[Guest guest]

Ooh - here's another one that looks good, from the files under " Substitutes

for meat... " --> " Not-pig " :

 

 

Baconless Bits

 

2/3 cup water

1/3 cup tamari or Bragg Liquid Aminos

1 tablespoon olive oil

1 tablespoon maple syrup

1/2 teaspoon garlic powder

1 1/4 cups TVP

 

In a small saucepan, place all of the ingredients, except the TVP, and

bring to a boil. Remove the saucepan from the heat,

 

add the TVP, stir well to combine, and set aside for 10 minutes to

rehydrate the TVP.

Lightly oil (or spray with oil) a non-stick cookie sheet. Place the

TVP mixture on the cookie sheet and spread to

 

form an even thin layer. Bake at 350 degrees for 8 minutes, stir,

spread to an even layer, and bake an additional 8 to 10

 

minutes or until TVP is lightly browned and dry.

Remove from the oven and allow to cool. Store in an airtight container

in the refrigerator. Use in place of commercially

 

made " bacon bits " on salads, baked potatoes, vegetables, or in your

favorite recipes.

Yields 1 1/2 cups.

 

 

 

[Guest guest]

Oh cool! What is TVP though?

 

2009/6/9 Audrey Snyder <AudeeBird

 

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[Guest guest]

http://vegetarian.about.com/od/glossary/g/TVP.htm

 

I have a bag of it that I have not used yet. It is dry, so it would be easy

to buy online. It has a ton of protein in it. There are some people on the

list that cook with it a lot -- they can give you better tips than me.

 

Audrey S.

 

 

 

[Guest guest]

TVP stands for Textured Vegetable Protein

Nancy C.

 

 

 

 

 

Oh cool! What is TVP though?

 

2009/6/9 Audrey Snyder <AudeeBird

 

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