8oz.tempehI used chickpea tempeh, but soy would work just as well
1 - 2teaspoonscoconut oil
3slicesromaine lettucewashed and chopped
2-3slicesof tempeh bacon
2slicessourdough breador bread of your choice
Slice the tempeh as thin as you can (without letting it fall apart). This helps to crips up the tempeh bacon slices. If you don't care about that, feel free to slice of however you want.
In a pan, a steam basket or a cooling rack, and pour some water under neath that is not touching the pan. We're doing this to steam your tempeh, so if you have another way to steam it that's fine too! Even a place on crushed up foil with water underneath will work. Bring to a boil them add the slices of tempeh on top of the cooling rack/basket/plate (not touching the water). Cover with pot cover and steam for ten minutes. This helps to remove the bitterness and helps the tempeh to absorb more flavour.
In a bowl or a Tupperware container, stir together the liquid smoke, the maple syrup, the tamari/liquid aminos and the smoke paprika. Add in the slightly cooled tempeh and gently toss or stir to ensure all of the pieces are marinated. Cover and let marinate for 30 minutes up to overnight.
When you've finished marinating them, heat the coconut oil in a pan over medium high heat.
Add the slices of tempeh bacon and allow to cook for about 2-3 minutes on each side, until cooked through and browned
Serve in a BLT sandwich, in a vegan Cobb salad, or any other way you desire!
Spread the mayonnaise evenly on both slices of bread.
Assemble the ingredients:
Slice of bread, tempeh bacon, lettuce, tomato, then slice of bread.
*If you have neither of these, you could also use a low sodium soy sauce.*I used chickpea tempeh. You can also use soy tempeh, which would yield even better hold.