Tempeh Bacon Bagels
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Bacon, egg and cheese? Not if you’re eating plant-based. Instead, make these tempeh bacon bagels—from Gaz Oakley’s Plants-Only Kitchen—to get your breakfast sandwich fix.
“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.
Vegetable oil, for frying
One 7-ounce (200g) block of tempeh, thinly sliced widthways
12 cherry tomatoes
2 tablespoons pure maple syrup
2 drops liquid smoke (optional)
¼ teaspoon smoked paprika
1 tablespoon soy sauce or tamari
2 whole wheat bagels, toasted
Fresh spinach leaves, vegan cream cheese, ketchup or hot sauce and a sprinkling of mixed seeds, to garnish
1. In a small bowl, mix together the maple syrup, liquid smoke (if using), paprika and soy sauce or tamari.
2. Place a non-stick skillet over medium heat. Add a little oil, followed by the tempeh slices. Cook the tempeh for 3 minutes on each side, brushing with the glaze on both sides.
3. Once the tempeh bacon is caramelized and sticky, remove from the skillet and set the slices aside to crisp up.
4. Wipe the skillet with a paper towel before adding a touch more oil, then the cherry tomatoes. Cook until slightly blistered, about 3 minutes.
5. Serve the tempeh bacon in toasted whole wheat bagels with the blistered tomatoes, some fresh spinach, vegan cream cheese, ketchup or hot sauce and a sprinkling of mixed seeds.