Whew! This week flew by!
As happy as I was that Friday had arrived, I had no idea what to prepare for dinner. I kept thinking of a sandwich! I rather enjoy a good sandwhich! So does my favorite fellow foodie, James. 
Which is always nice when your signifigant other is able to enjoy wondorous delights for the mouth along with you!
He is officially my own private veg888 Taste Taster. Luckily he will eat absolutly anything! No matter what! He loves vegetables! He’s actually a pretty good eater. Anyway, before I digress…
I opened the fridge to see what kind of sandwich would come to life. I had bread, some red leaf lettuce, tomatoes and an avocado that desperately needed to eaten. I also saw a package of tempeh I have been wanting to get to!
I discovered tempeh one summer when a client wanted a stir fry made with broccoli, red peppers and tempeh. It was absolutly delicious. It was the first time I had tried it. Although I had been a vegetarian for 7 years at the time, I was afraid of it until then. I was able to get a block of tempeh with sea vegetables which added to the richness in taste.
Tempeh is a fermented food made by the controlled fermentation of cooked soybeans with a Rhizopus mold (tempeh starter). The tempeh fermentation by the Rhizopus mold binds the soybeans into a compact white cake. Tempeh has been a favorite food and staple source of protein in Indonesia for several hundred years.
But tempeh is now rapidly becoming more popular all over the world as people look for ways to increase their intake of soybeans and isoflavones. Discover tempeh’s versatility and delicious taste. Vegetarians and vegans find the structure and protein content interesting. Tempeh has a firm texture and a nutty mushroom flavour. Tempeh can be used in different ways. Normally tempeh is sliced and fried until the surface is crisp and golden brown or tempeh can be used as ingredient in soups, spreads, salads and sandwiches. (Which is how I was about to use it!)
Nutrition Facts |
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Serving Size 1/3 block (76.0 g)
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Amount Per Serving
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Calories 180
Calories from Fat 72
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Saturated Fat 1.0g 5%
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Sodium 10mg
0%
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Total Carbohydrates 12.0g 4%
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Dietary Fiber 7.0g 28%
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Protein 16.0g
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I thought I would make a sort of “Mock Bacon” for the sandwiches last night. A sort of ABLT (Avocado Bacon Lettuce and Tomato) veg888 stylie!
MOCK BACON – THE ULTIMATE FACON
Marination Occuring!
Preparation Time: 10 minutes
Baking Time: 30 Minutes
1/2 block of plain tempeh
Marinade:
2 T Agave Syrup
2 T Olive Oil
1 T Onion Powder
1 T Garlic Powder
1 T Paprika
1 T Vegan Ketchup
1 tbl Cumin
1/4 tsp sage
1 T Water
Directions: Preheat oven to 350 degrees. Add all ingredients for the marinade in a small bowl. Mix together with a whisk. This is your marinade! Slice the tempeh very thin. It is up to you which direction you cut the tempeh block. (You will only use 1/2 of the block. If you would like to use the entire block, double the recipe.) Use a glass baking dish. After you have sliced the tempeh, place slices of tempeh in the dish. Pour your marinade over the tempeh. Place in the oven and bake for 15 minutes. Turn tempeh slices over and bake for another 15 minutes.
HOT out of the Oven!
This is how it should look out of the oven. The facon slices always remind me of that Sizzle Lean product I used to see in the store when I was little. However this is much healthier and much more delicious!
Ready to eat !
And here we have the ABLT ready to eat!
I hope you will try this recipe and enjoy it! Email with other recipes you have used or with pics from this one!
Namaste!
