Smoky Maple Tempeh Bacon Recipe (Vegan) | Shane & Simple (2024)

FAQs

What are the ingredients in Lightlife tempeh smoky bacon? ›

Ingredients: WATER, CULTURED ORGANIC SOYBEANS (ORGANIC SOYBEANS, LACTIC ACID FROM PLANT SOURCES), ORGANIC TAMARI SOY SAUCE (WATER, ORGANIC SOYBEANS, SALT, ORGANIC ALCOHOL), ORGANIC APPLE CIDER VINEGAR, ORGANIC CANE SUGAR, SEA SALT, ORGANIC BROWN RICE, CONTAINS LESS THAN 2% OF: ORGANIC BEET POWDER (COLOR), ORGANIC ONION ...

Tempeh “bacon” is a tempeh preparation that evokes bacon in its salty, smoky flavor profile. It can be used in recipes similarly to regular bacon: crumbled, chopped, or in strips.

Tempeh bacon is a good source of protein and fiber. It is also low in fat and calories, making it a healthy option for those who are watching their weight. Tempeh bacon is also a good source of iron and magnesium.

Fat 0.5g (3% DV), Trans Fat 0g, Cholesterol 0mg (0 DV%), Sodium 680mg (30% DV), Total Carbohydrate 10g (4% DV), Dietary Fiber 5g (18% DV), Sugars 2g (includes 2g Added Sugars 4% DV), Protein 12g, Vitamin D (0% DV), Calcium (4% DV), Iron (10% DV), Potassium (4% DV).

Tempeh contains the most fiber and more protein than tofu because it contains the whole bean. The soy protein in tempeh is more digestable because of the fermentation process.

I love that Lightlife Tempeh helps me meet my daily protein needs and is made with only three ingredients: soybeans, water, and rice. And because tempeh is fermented, I reap tons of gut health benefits, too.

“It's completely safe and healthy to eat up to two to three servings of soy products, such as tempeh, daily,” says Palmer. Of course, if you're allergic or sensitive to soy, you'll want to avoid it.

Food Safety at Home

Raw tempeh should be handled with care before cooking, just like raw chicken, beef, or shellfish, so that bacteria doesn't get on ready-to-eat ingredients. To be eaten safely, raw or unpasteurized tempeh must be thoroughly cooked.

Yes, vegan bacon is typically lower in saturated fat, cholesterol, and sodium than regular bacon. It also often contains fewer calories and is free of animal products.

Perhaps the only downside to tempeh is its calorie count is higher than tofu's, but the nutrients it packs more than make up for this. But tofu is not without its advantages.

How many times a week can I eat tempeh? ›

Start by sticking to a single three-ounce serving a few days per week, and slowly increase your intake as tolerated. Because tempeh is made from soybeans, those with a soy allergy should avoid tempeh altogether.

Source of protective antioxidants. Soy isoflavones are powerful antioxidants and as such, they help to minimise the damage called oxidative stress, done by molecules called free radicals. Studies suggest isoflavones help reduce this oxidative stress and that tempeh may be especially good in this regard.

WHY IS THERE BLACK ON MY TEMPEH? The dark areas are from the production process – they are edible and perfectly normal.

"A 3-ounce serving of tempeh provides 17 grams of protein to fuel you," says Amy Gorin, MS, RDN, a plant-based registered dietitian and owner of Plant-Based Eats. The protein in tempeh is almost as much as steak, but is easier on your kidneys than consuming animal protein.

However, the rest of the nutritional benefits of tempeh like its protein and fibre content, the remnants of microorganisms, its micronutrients like iron and calcium and so on, are all maintained after cooking. Cooked or pasteurised tempeh is more reliably safe to eat too, so on balance we think it's the better choice.

Ingredients: CULTURED ORGANIC SOYBEANS (SOYBEANS, LACTIC ACID FROM PLANT SOURCES), WATER, ORGANIC BROWN RICE.

WATER, WHEAT GLUTEN, SOY PROTEIN ISOLATE, SOYBEAN OIL, SALT, SUGAR, NATURAL SMOKE FLAVORS, SPICE EXTRACTIVES, CONTAINS 2% OR LESS OF THE FOLLOWING: SOY PROTEIN CONCENTRATE, CARRAGEENAN, YEAST EXTRACT, VEGETABLE OIL, NATURAL FLAVOR, RED RICE FLOUR, SMOKED SUGAR, OLEORESIN PAPRIKA (COLOR).

Temeph is made from fermentd soy beans and has a kind of nutty flavor. It's also got a great texture and really soaks up flavor! Olive oil: Since bacon has fat, it's good to add some olive oil to boost the rest of the flavors and help make the tempeh crispy.

Tempeh Products - LightLife® Tempeh is a plant-powered protein starring fermented soybeans, which give it a light, nutty flavor and satisfying, firm texture. In Indonesia, Tempeh has been celebrated as a favorite food for centuries.