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Vegan Tempeh Bacon

  • Author: Liz Madsen
  • Total Time: 8 hours, 50 minutes
  • Yield: 16 strips 1x


Let's make vegan BLTs with this Vegan Tempeh Bacon recipe! Just steam, marinate it over night and bake and you're good to go!

Vegan, Gluten-free, Oil-free, Nut-free


  • 8 oz or 227 g of tempeh (I used Trader Joe's Tempeh)
  • 2 tbsp reduced sodium tamari
  • 1 tsp maple syrup
  • 1/2 tsp smoked paprika
  • 1/2 tsp garlic powder
  • 2 cups (or more) vegetable broth


  1. Heat a large, rimmed skilled over medium high heat, add your tempeh, and cover with vegetable broth. Mine took about 2 cups to cover and I used a 12-inch skillet. Put on a lid and let cook for 20-22 minutes, until all liquid is absorbed. Flip halfway through.
  2. Prepare your marinade by mixing it all together in a measuring cup or bowl, whisking until spices are dissolved. Then place tempeh in a container and pour on marinade. Flip tempeh so that both sides have been coated in the liquid. Cover and place in the fridge for 8 hours.
  3. When ready to bake tempeh, preheat oven to 400 degrees F (205 degrees C). Place tempeh on a silicone mat or parchment lined baking tray in a single layer. Bake for 20 minutes, flipping halfway through.
  4. Enjoy your bacon on anything from sandwiches (BLT!), with tofu scramble, crumbled up on a salad, or just eat most of it off the tray while standing in your kitchen in your pajamas. No judgement.
  5. Refrigerate leftovers in an airtight container up to 5 days. To retain crispy texture, wrap with a paper towel while refrigerating, then reheat in a toaster oven or air fryer.
  • Prep Time: 8 hours
  • Cook Time: 50 minutes
  • Category: Snack, Ingredient
  • Cuisine: Vegan, Plant-based, Bacon, Vegan Bacon, vegan BLT


  • Serving Size: 4 strips
  • Calories: 139

Keywords: Vegan, Gluten-free, Oil-free, Nut-free, Bacon, Tempeh