Tempeh Bacon Salad Bowl

Looking for a quick and delicious meal that can be done in one pan? Here's a salad bowl of your dreams. Loaded with homemade tempeh bacon, maple glazed acorn squash, creamy avocado, massaged kales, figs, and generous drizzles of homemade mustard balsamic dressing.

Where has tempeh bacon been this whole time & why did I not try it sooner?! It’s the fastest and easiest vegan bacon recipe ever - all was done in ONE frying pan. And they came out crispy on the edges, meaty in the center, sweet, smoky and savory. I personally liked them even more than tofu bacon! Also I don’t need to tell you the sturdy tempeh is much easier to handle than the delicate tofu, especially when you need to slice it thin.

If you like vegan or veggies bowls here are more fun ideas you'd love: White Bean Meatballs Bowl, Baked Plantain Vegan Cuban Bowl, Tofu Katsu and Curry Bowl, and Vegan Korean Bibimbap.

INGREDIENTS:

8 oz tempeh
2 tbsp tamari/soy sauce
1 tbsp apple cider vinegar
1 tbsp coconut amino
1/2 tbsp maple syrup
1/2 teaspoon cumin
1/2 teaspoon paprika
1 teaspoon garlic powder

TO MAKE:

- Thinly slice the tempeh, about 1/4 inch thick, in a shallow bowl mix together all the rest of the ingredients and marinate tempeh pieces for at least 1 hour;
- Heat 1 tbsp cooking oil in a non stick frying pan, pan fry the tempeh slices for about 1-2 minute each side over medium heat, or until golden brown.

If you make this recipe please feel free to leave your feedback or any question in the comment! And make sure to connect with me on Instagram @veganbunnychef for more updates.

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