Old-Fashioned Tempeh Bacon Strips

Generously shared by Chef Terry Romero from the book Veganomicon.

Serves 4

Ingredients:

8 ounces tempeh

2 Tbsp. maple syrup

2. Tbsp. tamari

1 Tbsp. natural ketchup

1 Tbsp. olive oil or refined coconut oil, melted, plus more for frying

1 tsp. hickory or mesquite liquid smoke

Nonstick cooking spray (optional)

Slice the tempeh into 1/4-inch strips.

In a ceramic or metal dish, whisk together all other ingredients (except cooking spray) until smooth. Gently layer in the tempeh and gently turn to completely coat with the marinade, then let stand for 10 minutes or cover and chill overnight.

Place a lightly oiled cast iron skillet over medium heat. Lay the tempeh pieces in the pan in a single layer, and if desired, spritz with a little nonstick cooking spray. Cook for 2 to 3 minutes until well browned on one side, flip, and cook the other side until browned. Serve hot, warm or chilled.