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.
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Low FODMAP Recipe: Smokey Tempeh Bacon
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
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,