Tempeh bacon - the key to a successful vegetarian BLT

 

It's the height of summer garden season. Our first heirloom tomatoes are ripe and we're eating out of the garden every meal. We decided to put our inaugural tomatoes to use this year in TLTs (tempeh, lettuce, tomato, with of course a healthy does of mayonnaise and avocado).

This recipe calls for MSG. DON'T BE AFRAID. If you haven't heard the news, MSG, which is a natural product that's produced by fermenting beets or sugar cane, is perfectly fine for you. The old wives' tale of it being unhealthy were based on totally debunked science from the 1960s (don't take my word for it -- you can find science journal articles and news articles from reputable outlets like the New York Times that say as much). That said, if you're still against the scientific method or avoiding MSG for other reasons, you can substitute mushroom powder (which you can make yourself by putting dried mushrooms through a spice grinder or you can buy the powder on Amazon). MSG is 

Prep time: 1/2 cocktail (plus marinating time)

1 8-ounce package tempeh, cut into bacon-thickness strips of about 1/8 inch (along the shorter side of the block)
1/4 cup apple cider vinegar
1 TBSP agave nectar
1 tsp paprika

Several very healthy dashes of MSG or mushroom powder
1 tsp ground black pepper
1 tsp ground cumin
2 TBSP liquid smoke
1/2 cup soy sauce
2-3 TBSP neutral oil like canola or avocado for frying

After you've sliced the tempeh, combine all the other ingredients in a bowl and whisk well. Take a baking sheet with a rim and pour this marinade in then gently lay the tempeh in the pan in a single layer. Let the tempeh marinate at least an hour, periodically swirling the liquid around so it has plenty of chance to saturate through the top of your strips too (or use a pastry brush to brush the top). 

Heat the oil in a frying pan over medium to medium-high heat. When it shimmers, gently transfer the strips to the pan and fry in a single layer, gently drizzling half of the the marinade liquid on top, being careful not to create excessive oil splatter. Flip after a few minutes once the bottom browns and drizzle with the remaining marinade. Transfer to a paper towel to absorb any excess oil and marinade. Taste and add more pepper or some smoked paprika if you want it a little more smoky or pepper-y. 

Now build that delicious TLT!