Tempeh Bacon & Quick-Pickled Beets
Prep time
Cook time
Total time
Combination number one is this tangy and smoky tempeh bacon and pickled beets. Tempeh bacon is super easy to make, and adds so much flavor and great texture to whatever you use it on. I always buy Lightlife brand.
Serves: 4
Tempeh Bacon
  • 1 block of Lightlife tempeh
  • ¼ cup soy sauce or tamari
  • 2 tablespoons maple syrup or agave
  • 2 tablespoons smoke seasoning
Quick-Pickled Beets & Onions
  • ½ cup white vinegar
  • ½ tablespoon sugar
  • 1 teaspoon fennel seeds
  • ½ sweet onion, thinly sliced
  • 1 large raw beet, shredded
Tempeh Bacon
  1. Thinly slice the tempeh into strips.
  2. Combine the soy sauce, maple syrup, and liquid smoke in a mixing bowl.
  3. Add the tempeh to the marinade, and toss with your hands or a fork until all of the slices are well coated.
  4. Place it in the refrigerator to marinate at least 1 hour, or overnight.
  5. Preheat oven to 300° and line a baking sheet with parchment paper.
  6. Spread the tempeh slices evenly onto the baking sheet, and bake until dry and slightly crispy around the edges, about 30 minutes.
Quick-Pickled Beets & Onions
  1. In a jar combine vinegar, fennel seeds, and sugar, and stir.
  2. Then drop in the onions and beets. Carefully press the vegetables to the bottom of the jar and make sure the vinegar covers them completely. Allow that to sit and marinate for about one hour before serving.
Recipe by Sweet Potato Soul by Jenné Claiborne at https://sweetpotatosoul.com/2017/05/5-vegan-hot-dog-toppings.html