Vegetarian “Facon” B.L.T. and Caesar Salad

This simple recipe for tempeh “bacon” is nearly perfect, with that warm comfort-food taste that many vegetarians or vegans might miss. It makes for a wonderful T.L.T. (tempeh-lettuce-tomato) sandwich, and the “facon” can be cut up into small pieces and served on top of vegan caesar salad. Delicious, healthy, and eco-friendly!


Ingredients for “Facon”:

  1. organic tempeh, recommend Henry’s Gourmet Tempeh
  2. 1-2 tablespoons of sugar-free maple syrup
  3. 1 tablespoon olive oil
  4. 1 tablespoon low-sodium soy sauce
  5. ¼ teaspoon onion powder
  6. ¼ teaspoon garlic powder
  7. ¼ teaspoon paprika
  8. ¼ teaspoon cumin
  9. ¼ teaspoon black pepper
  10. dash of cayenne pepper

Instructions for “Facon”:

  1. Cut tempeh into thin strips, about 10-12
  2. Combine the rest of the ingredients in a shallow dish. Coat each tempeh strip on both sides and leave in the dish to marinate for a few minutes.
  3. Spray a bit of oil in a non-stick pan, and turn on the heat to just above medium temperature. Leave the pan to heat up for a few minutes, you want the tempeh to sizzle as soon as it hits the pan.
  4. Cook each tempeh strip for several minutes on each side, and drizzle with extra marinade left in the shallow dish. Cook until each side is browned the desired amount. Serve inside a scrumptious “B”.L.T.!

Ingredients for Vegan Caesar Dressing:

  1. ¼ package of silken tofu
  2. 1 tablespoon Dijon mustard
  3. 1 tablespoon olive oil
  4. 1 teaspoon onion powder
  5. 1 teaspoon garlic powder
  6. 2 cloves garlic
  7. 1 tablespoon lemon juice
  8. 1 tablespoon white wine vinegar
  9. vegan parmesan and black pepper to taste

Instructions for Vegan Caesar Dressing:

  1. Very simple — combine all ingredients in a food processor and blend! Add more vegan parmesan or parmesan spice and black pepper to taste.





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