Ok so despite what this post’s title says, I most definitely did not have a meal that included a bacon sandwich and chips. Well, not entirely. What I did have was a bacon tempeh sandwich with kale chips.
This recipe for Tempeh Bacon from Vegetarian Times came to me via email when I had a package of organic tempeh waiting to be used in the fridge. Perfect timing! And fortunately I had all ingredients on hand, with the exception of the paprika. I’ve learned that liquid smoke is a star secret ingredient to have on hand if you want anything to have that smoky bacon-like taste so I knew this tempeh bacon would hit the spot. I was never even a fan of real bacon, back in the day, so I loved how “meaty” and nutty this tempeh bacon was. If you have the time, be sure to marinade the tempeh strips at least a day in advance so they have ample time to soak up the sauce. We were all out of sandwich veggies like lettuce and tomato, so we stacked our tempeh bacon on a whole wheat English muffin with a slice of soy cheddar. Next time I’ll pile the sandwich high with veggies for some more crunch and flavor, but the sandwich as-is was nice and filling.
We paired the tempeh bacon sandwich with some kale chips, made simply by rinsing and ripping curly kale into pieces then placing them on a cookie sheet. I sprayed the kale lightly with some canola oil cooking spray, shook on some sea salt and nutritional yeast for a cheesy flavor, and cooked them in the oven for about 10-15 minutes on 350 degrees until they became browned and toasted. The “chips” were the perfect accompaniment to our smoky sandwich.
Don’t forget to enter my Think Outside the Guac contest to win a crate of avocados!
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