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“Tempeh is one of my favorite vegan protein sources,” Oakley writes. “Try to find an organic version if you can. Tempeh is made from fermented soybeans, and because the whole bean is used, the protein content is high and the flavor is maximized. This quick ‘bacon’ glaze will take your tempeh to the next level.”
FYI, the addition of liquid smoke is a great flavor enhancer for the bacon-y effect, but it’s totally optional. Serving this on a bagel with all the fixings? Definitely not optional.
Recipes excerpted with permission from Plants-Only Kitchen by Gaz Oakley published by Quadrille, May 2020.
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