Quick Bacon Crumbles

Name: Quick Bacon Crumbles
Cook time: 35 min
Total time: 35 min
Yield: 2 servings
Cuisine: American
Ingredients: one 8-oz. package tempeh (soy-free if necessary); ¼ cup liquid aminos (or gluten-free tamari; use coconut aminos to be soy-free); ¼ cup low-sodium vegetable broth; 2 tbsp. olive oil; 1 tbsp. liquid smoke; 1 tbsp. Maple syrup; ½ tsp. ground cumin; ½ tsp. garlic powder; to taste black pepper

Line a plate with paper towels. Crumble the tempeh into small pieces and set aside.

Cook35 min
Total35 min
Serves2
LevelIntermediate

Morning snack Dairy-Free Gluten-Free High-Protein Vegan Vegetarian American

Ingredients

one 8-oz. package tempeh (soy-free if necessary)
¼ cup liquid aminos (or gluten-free tamari; use coconut aminos to be soy-free)
¼ cup low-sodium vegetable broth
2 tbsp. olive oil
1 tbsp. liquid smoke
1 tbsp. Maple syrup
½ tsp. ground cumin
½ tsp. garlic powder
to taste black pepper

Preparation

Line a plate with paper towels. Crumble the tempeh into small pieces and set aside.
Combine the liquid aminos, broth, 1 tablespoon of the olive oil, the liquid smoke, maple syrup, cumin, and garlic powder in a cup. Stir until combined.
Heat the remaining olive oil in a large frying pan, preferably cast iron, over medium heat. Add the tempeh crumbles and toss to coat in oil. Cook for about 1 minute, then add the sauce. Cook, stirring every few minutes, until the liquid has been absorbed and the tempeh is tender with a crispy exterior.
Transfer the tempeh to the prepared plate to absorb any excess oil. Sprinkle with black pepper. Serve immediately. Leftovers will keep in an airtight container in the fridge for 4 to 5 days.