Getting kiiiiinda obsessed with making tempeh bacon, especially since the the non-stop tempeh party train rolled into town. Here’s the deal:
+Cut tempeh into the thinnest possible strips, or just crumble it
+Dunk it in marinade for a couple minutes. Longer doesn’t help, just get it good and soaked
+Fry it real slow on low heat, so it can get a little crispy at the edges. Don’t use olive oil, that’ll burn. Use literally anything else. Use a lot. But realize it’ll soak up as much oil as you let it, so set some boundaries.
+When it’s mostly done, pour a little more marinade on top, then let it crisp up.
Best served really fucking hot, but it keeps ok too.
SO ABOUT THAT MARINADE:
1/3 C soy sauce (low sodium, maybe)
2 tbsp water
1 tbsp toasted sesame oil
1 tsp ground sage
1 tsp ground cumin
1/8 tsp liquid smoke
¼ tsp smoked salt (or slightly more liquid smoke)
½ tsp sriracha
Just mix it all up and go to town. Next I wanna try big slices of mushroom with the same sauce, and try baking the tempeh on a well-oiled sheet for greater chewiness. More breakfast R&D to follow.
I had some pineapple that was almost going to be too ripe unless I did something with it, so I decided to try my own spin on vegetarian pineapple fried rice.
What you need:
2 Cups Cooked and chilled rice (I used brown, soak the grains a few hours for tenderness)
6-7 strips of Morning Star Veggie bacon (crispy cook it before hand)
1 Cup of ripe pineapple diced
1/3 Cup Cashews (whole or bits)
¼ Cup green peas (frozen is standard)
(you can add any vegetable to this rice)
1 Tbs Turmeric
1 Tbs Brown sugar (you may not need if the pineapple is very ripe)
1-2Tbs Veggie stock powder
1 clove diced fine garlic
Dash of garlic chili sauce (small red plastic jar from Asian mart..Optional, if you don’t have it add Cheyenne)
Heat 2 TBs of olive oil until pretty hot (not burned oil just as hot as it can go before it goes into burn zone)
Throw in your all of your ingredients except the seasonings let it sizzle on each side a bit to get the browned effect on whatever veggie you use and the cashews and pineapple, then turn in the skillet.
Do this until you have the desired brown, and taste test as you add the seasonings slowly. Taste testing as always is the key to getting he flavor how you want it.
E and N come from a lineage of vegetarians. I’m their mom, and have been a vegetarian since 1974, and a vegan for many of those years. My sisters are also long term vegetarians. Between the five of us we have almost 160 years of vegetarian living!
When I eat in vegan restaurants and find something I love, I go home and try to recreate it. That is how Yum Yum Alexandria Sandwiches were born. While visiting my sister in DC, we rode bikes on a cold and rainy day to Alexandria, Virginia and ate some very delicious sandwiches, which I recreated and we have been eating and enjoying for many years now.
Some type of ridiculously processed plant protein such as Tofurkey roast beef slices, vegan chicken or vegan turkey slices
Better Than Bouillon Vegetable Broth
Vegan Bacon (optional)
Deli Rolls or Dutch Crunch Rolls
Slice onions and sauté slowly in pan with a little olive oil until caramelized.
Add sliced mushrooms, any herbs you want, along with undiluted “Better than Bullion” veggie broth, and cook till all the liquid is gone.
Slice your ridiculously processed plant protein and then pan fry.
Mix vegan mayonnaise with some of the Better than Bullion” veggie broth, and spread on both sides of the bread
Add the pretend meat, onion-mushroom mixture, vegan cheese, and melt in oven.
Remove from oven, add avocado, and optional vegan bacon, close and eat. Yum Yum.