5-Ingredient Tempeh Bacon

If you’re in the market for vegan “bacon,” you’ve got a lot of options to choose from: eggplant bacon, shiitake bacon, coconut bacon, and even banana peel bacon. But if you’re looking for the thickest, heartiest “meatiest” version, there is one clear winner, and that’s tempeh bacon.

Tempeh bacon is an easy-to-make plant-based bacon alternative with a chewy texture and a sweet and smoky flavor. The best part? You can make it in advance and use it throughout the week to add a boost of protein to sandwiches, salads, grain bowls, and more. Here’s how to make the five-ingredient “bacon.”

This homemade tempeh bacon starts with a simple marinade of soy sauce, maple syrup, neutral oil, and smoked paprika. Slice up your tempeh, toss it in the marinade, and let it hang out for about 30 minutes. I like to do this in a large-ish shallow pan so that all the slices marinate evenly. Meanwhile, preheat your oven to 400ºF.

Arrange the slices in a single layer on a parchment paper-lined baking sheet and bake until golden-brown, about 20 minutes (no need to flip them). Be sure to leave some space between the slices so that all the edges have a chance to caramelize.

Yes! Tempeh bacon has a bacon-y flavor and chewy texture. The soy sauce lends that salty-savory note, while the sweetness of maple syrup balances it out. Smoked paprika adds the signature smoky flavor you expect from traditional bacon.

With that said, any homemade meat alternative — especially when it’s made from plant-based, whole-food ingredients — will be a departure from the original. So enjoy tempeh bacon for what it is (delicious! Protein-packed! Convenient!) and don’t expect it to be something it’s not.

Tempeh bacon is the perfect plant-based solution for vegan sandwiches. If you make a big batch over the weekend, it’s just as convenient and versatile as store-bought deli slices. I especially love it in vegan BLTs, and on avocado toast.