Tempeh Bacon Sandwich

Over the past few months, I’ve had the pleasure of dining out at some of Philadelphia’s best vegan restaurants. At a couple of these places in particular, I have yet to ever find myself disappointed with the food. Fresh, meat-free ingredients are cooked up in a way that makes vegan gourmet, creating dishes that are palatable to even the pickiest of eaters. It’s restaurants like Horizons, turning seitan into the most juicy, succulent, meaty form of meatless protein possible, that are capable of changing the minds of those that lament vegetarian food. One of Philadelphia’s newest, Blackbird Pizzeria, also does a mighty fine job at creating vegan comfort food, enabling those who would normally turn their nose up at tofu to go home raving about their meatless meal. The chefs in restaurants such as these have inspired me in my own cooking, leading me to occasionally whip up my own epicurean vegan food. And with that, I leave you with my latest kitchen creation, a gourmet vegan, tempeh-based sandwich that really hits the spot.

Tempeh Bacon Reuben

(Serves 4)

-12 slices tempeh bacon, see recipe below
-8 slices pumpernickel bread
-2 tomatoes, thinly sliced
-1 cup sauerkraut
-1 cup Daiya “cheese”
-Vegenaise (or mayo, if preferred)
-Red onion, thinly sliced
-Ground pepper
-Peanut oil, for greasing

Lightly toast bread. Spread each slice generously with Vegenaise/Mayo. Sprinkle with freshly ground pepper. Layer 4 slices of bread with 1/4 cup sauerkraut, 3 slices of tempeh, and 1/4 cup Diaya cheese.

Line broiler pan with aluminum foil and lightly grease with peanut oil. Place sandwiches in oven under broil for one minute, un

til cheese melts. Top with two slices tomato, onion, and lettuce. Place remaining pieces of bread on top. Serve.

Tempeh Bacon

  • -8 oz. tempeh, thinly cut into 12 slices
  • -1 Tbsp. vegan Worcestershire Sauce
  • -3 Tbsp. soy sauce
  • -1/3 cup apple cider
  • -2 cloves garlic, minced
  • -1 Tbsp. peanut oil
  • -2 tsp. molasses
  • -1/2 tsp. cumin
  • -1/4 tsp. cayenne
  • -1/2 tsp. smoked paprika, optional

In small boil, whisk all ingredients, excluding tempeh. In baking dish, spread tempeh in single layer. Cover w

ith marinade and let sit at least 3 hours, or overnight.

Preheat oven 325F. Line baking sheet with aluminum foil. Carefully transfer tempeh slices to prepared baking sheet. Bake 15-20 minutes, flipping halfway, until tempeh is brown and crispy. Remove from oven.

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  • Reply
    May 2, 2011 at 9:10 am

    Making tempeh bacon was on my agenda today, but I had yet to actually look up a recipe. Thanks! I have it marinating in my fridge right now.

    • Reply
      Grace Dickinson
      May 3, 2011 at 9:40 am

      Hope it turned out good! Also, I saw you participated in the vegan bake sale this past weekend…I saw flyers for that, and wanted to make it out, but didn’t because I was at that huge street fair.

  • Reply
    The Candid RD
    May 2, 2011 at 4:58 pm

    I think this is yet another tempeh dish that I will have to try at home, then demo at work! I’ve been getting customers “hooked on tempeh” lately! Thanks for sharing this recipe.

    • Reply
      Grace Dickinson
      May 3, 2011 at 9:42 am

      Yeah, tempeh’s a strange ingredient to work with at first. But if you season it up, I find that so many people will actually like it.

  • Reply
    Nicole, RD
    May 2, 2011 at 6:22 pm

    I have to get my hands on tempeh to make this….

  • Reply
    May 2, 2011 at 10:24 pm

    I tried Tempeh bacon this weekend and would love to try to make my own. I didn’t like that it didn’t get very crispy – I cooked it on the stovetop.

    How did this taste cooked in the oven? Did it get crispy?

    • Reply
      Grace Dickinson
      May 3, 2011 at 9:41 am

      It gets crispy, but not quite as crispy as bacon since you won’t slice it as thin. But it’s super flavorful!

  • Reply
    Dijon Tempeh Bacon « Food-Fitness-FreshAir
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