I love tempeh bacon. Let it be known. I am not going to argue that anything can even compare to real pork bacon – but this recipe is a really delicious smokey tempeh strip recipe that can be used in place of bacon for various recipes. I developed this recipe when I found the packaged stuff on store shelves and it had wheat in it.

I try to eat less meat – preferably just a couple days per week – and was looking for a good vegetarian option for sandwiches and wraps. Roasted vegetable sandwiches and hummus are the only alternatives out there – so the smokey tempeh bacon was born. It’s pretty simple and takes no time at all. I like to make a double batch and then freeze half. Just wrap in plastic wrap and then place in a freezer bag and  freeze up to one month.

Use this tempeh in a sandwich, on pizza, or crumbled in a salad to add some non-meat protein to balance out your meal. If you tolerate onion and garlic powder (high FODMAP foods) and they do not cause symptoms for you then I would add 1/8 to 1/4 tsp of each to the sauce before coating tempeh.

The first step if you’re looking to improve irritable bowel syndrome (IBS) or another digestive disorder or disease, is to understand more about the Low FODMAP diet and if it can help. Download my free eBook to help you better understand this diet and get started implementing simple steps to get rid of symptoms like gas, bloating, pain, diarrhea or constipation related to IBS. Click here to get a copy emailed to you right away.

Low FODMAP Recipe: Smokey Tempeh Bacon

Makes: 4 servings
Time: 2 minutes prep, 10 minutes cook
INGREDIENTS

1 block tempeh

1 tbsp olive oil

1 tbsp sesame oil

1 tbsp apple cider vinegar

1 tbsp maple syrup

1 tbsp low sodium tamari (wheat-free soy sauce)

1 tbsp liquid smoke

 

INSTRUCTIONS

Remove tempeh from package. Slice into 20 long strips.

Combine all ingredients to a flat bottomed bowl and whisk together. (Add onion and/or garlic powder if desired and not symptom causing).

Place tempeh pieces 4 or 5 at a time in sauce. Toss to coat. Place on a non-stick baking tray (or line with tin-foil). Repeat until all pieces are coated. Pour remaining sauce over tempeh.

Broil in oven for 5 to 7 minutes. Flip tempeh and broil for 3 to 4 minutes more until golden brown.

 

 

Much love & good eating,

 

Stephanie

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