Tempeh Bacon Bowl - Veganuary ZA - Vegan Recipes
Search
South Africa
DonateTry Vegan
Menu

Suggested Searches

Donate
Try Vegan
Search
South Africa

Tempeh Bacon Bowl

Laura Hemmington

Tempeh bacon bowl

Sweet and smoky with a slight chilli heat, the vegan tempeh bacon really adds a satisfying and delicious punch to this nutritious and wholesome bowl. Fresh thyme runs through the recipe, adding a lovely floral aroma.

  1. For the tempeh bacon:
  2. 200g tempeh
  3. 1 tbsp maple syrup
  4. 4 tbsp soy
  5. 1 tbsp red wine vinegar
  6. 1 tsp liquid smoke
  7. 1 tsp cumin
  8. 1 tsp smoked paprika
  9. 1 tsp chilli flakes
  10. For the squash:
  11. 1 squash (I used butternut, but acorn squash would also be great)
  12. 2 tsp maple syrup
  13. 1 tsp coconut oil (solid)
  14. 1 tsp cinnamon
  15. 1 tsp sweet paprika
  16. 5 sprigs fresh thyme, leaves picked
  17. For the freekeh:
  18. 100g freekeh
  19. 500ml water
  20. 1tsp coconut oil (solid)
  21. 4 cloves garlic, sliced
  22. 250g mushrooms, chopped
  23. 5 sprigs fresh thyme, leaves picked
  24. For the chickpeas:
  25. 1 tin chickpeas
  26. 1 tsp coconut oil (solid)
  27. 1 tsp smoked paprika
  28. 1 tsp cinnamon
  29. 1 tsp chilli flakes
  30. 5 sprigs fresh thyme, leaves picked
  31. Other:
  32. 5-10g wakame
  33. 300g spring greens (or other leafy greens)
  34. 2 medium tomatoes
  35. (Avocado and pickles are also great additions!)
  36. For the dressing:
  37. 1 inch fresh ginger
  38. 1 tbsp peanut butter
  39. 1 red chilli
  40. 3 sprigs fresh thyme, leaves picked
  41. 2 tbsp white miso
  42. 1 tsp maple syrup
  43. 2 tbsp soy
  44. ½ lime (juice)
  45. 2 tbsp water

Serves two to three as a main meal

Preparation time: 20 minutes
Cooking time: 60 minutes

 

  • At least 2 hours in advance: prepare the bacon by slicing the tempeh as thinly as you can and coat it with the marinade ingredients.
  • Preheat the oven to 200°C / 400°F / Gas Mark 6.
  • To prepare the squash, use a sharp knife to top and tail it and then cut lengthways down the middle. Scoop out the seeds and stringy bits using a spoon. Slice a criss-cross pattern across the flesh and drizzle the maple syrup and oil onto each half, followed by the seasoning.
  • Cook for 45 minutes to an hour. It should turn a lovely caramelised brown, and be soft, but not mushy. Once cooked, slice into chunks.
  • Combine the chickpeas, oil and seasoning in an oven proof dish and cook for 30 minutes, stirring occasionally to ensure even cooking.
  • Arrange the tempeh bacon slices on a flat tray, lined with parchment paper, and pour over any remaining marinade. Place the tray in the oven and cook for 20-30 minutes, turning once.
  • While the squash, chickpeas and tempeh are cooking, prepare the freekeh by simmering in water for 15 minutes. Drain and set aside. Heat the oil in a large pan and sautée the garlic, mushrooms and thyme until lightly browned. Add the freekeh, stir and take off the heat.
  • Once the oven-cooked ingredients are almost done, slice the greens into ribbons and steam until soft. Rehydrate the wakame according to the packet and slice thinly. Slice the tomatoes.
  • To make the dressing, combine all the ingredients in a food processor and blend until smooth.
  • You’re now ready to assemble the bowl! I like to start with the freekeh and greens, then layer in sections, finishing with the dressing.

 

Thinking of trying vegan?

Veganuary inspires and supports people all over the world to try vegan for January and beyond. Millions of people have already taken part.
Will you join them?

Try Veganuary

Download Your FREE Celebrity Cookbook

Sign up to receive a celebrity e-cookbook along with 31 days of inspiring recipes, nutrition tips and more. All our resources are 100% free!

Try vegan!
Woman pointing