While browsing Pinterest (such a time suck, but so fun!), I came across some homemade tempeh recipes. From there, I moved on to tempeh bacon. When I clicked through to the bacon though, I learned about the traditional way to make tempeh. You have to let the soybeans ferment and get moldy. You also need a special tempeh starter. Well that totally turned me off. I don’t need instant gratification, and I am willing to go mail- order for something I must make, but this wasn’t going to happen. So I kept on looking.
slightly adapted from No Meat Athlete
1/2 cup dried adzuki beans or other small red beans
1/3 cup whole kasha (buckwheat groats)
1 tsp.onion powder
3 tsp. garlic powder
1 tsp. liquid smoke
4 tsp. nutritional yeast
2 tsp. smoked paprika
1 tbsp. tamari or soy sauce
1.5 tsp. sea salt
2 teaspoons tomato paste
1 teaspoon olive oil
2 teaspoons maple syrup
Soak the beans and buckwheat in a bowl for several hours. I let it sit while I went to work.
When you get home, preheat the oven to 400 degrees.
Strain and rinse the soaked beans and buckwheat.
Place all of the ingredients, including the strained beans and buckwheat in to your food processor. Pulse until everything is uniformly ground up and pasty. Don’t puree it though.
Line a large rimmed baking sheet with parchment paper.
Spray with baking spray.
Spread the mixture out on the paper.
Press down on the mixture to spread out with another piece of sprayed parchment.
Bake for 10 minutes.
Let cool.
Slice in to bacon-like strips.
Store and freeze at this point, or cook up like bacon!
3 tsp.oil of your choice
Earth Balance buttery stick – a few tabs
4 slices of bread (I used Rye)
Lettuce
Thinly sliced tomatoes
Enjoy!
About Hindy Garfinkel