Tempeh Bacon Bowl

Laura Hemmington

Tempeh bacon bowl

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  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

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.


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.

Enjoy this dish? Discover even more ways to cook with tempeh.

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