Well, here it is. My once a month dose of soy in tempeh ‘bacon’ form this time. Actually quite yummy.
I am a self-professed sandwich queen. I love, love, LOVE making sandwiches. Something about layering all these flavors and textures and getting an end result of perfection appeals to me on so many levels.
So I made a reuben/ BLT hybrid by using sauerkraut, avocado, sprouts, my own special thousand island style sauce, tempeh and these beautiful hydroponic tomatoes.
I made a bacon style eggplant a few weeks ago, which would substitute fine here if you’re not into eating soy.
1 block of organic tempeh, they’re usually 8 oz. packages
1/4 c soy sauce or tamari
2 T apple cider vinegar
1 t light brown sugar
1/2 t cumin
1/2 t chili powder
2 t liquid smoke, optional
1 T oil
Slice your tempeh widthwise into thin strips. You’ll have about 20 pieces.
Mix all other ingredients except liquid smoke and paprika in a small saucepan. Bring to a boil and stir while gently boiling for one minute.
Mix in liquid smoke.
Pour mixture into a glass baking dish and place tempeh strips in as well.
Let mixture cool, cover and refrigerate for at least two hours or overnight.
Heat oven to 300 degrees when you’re ready to bake.
Sprinkle with smoked paprika if desired.
Lay strips on a parchment covered baking sheet and bake for 15 minutes. Flip strips over and bake for another 7-8 minutes until the strips are crisped and brown.
Incase you’re wondering about my thousand island dressing…mix 3 T vegenaise, 2 T ketchup and 3 T chopped sour or garlic pickles. So good.