1 8-oz. pkg. tempeh, sliced into 24 very thin slices
1/4 cup low-sodium soy sauce
2 Tbs. apple cider vinegar
1 Tbs. Maple syrup
1/2 tsp. cayenne powder
2 tsp. liquid smoke, optional
1 Tbs. canola oil
1. Lay tempeh slices in 2 13- x 9-inch baking dishes. Combine soy sauce, vinegar, maple syrup and cayenne chile powder. Pour over tempeh slices and let marinade for 2 hours, or overnight.
2. Preheat oven to 300°F. Transfer tempeh slices to prepared baking sheet, and discard marinade.
3. Brush slices with canola oil, and sprinkle with paprika. Bake 10 to 15 minutes, or until beginning to brown. Flip tempeh slices, brush with oil, and bake 5 to 7 minutes more, or until crisp and dark brown.
Fried Green Tomatoes
1 Tbs Veganaise
1/4 cup Almond milk
1/2 cup all-purpose flour, divided
1/2 cup cornmeal
1 teaspoon salt
1/2 teaspoon pepper
2 medium-size green tomatoes, cut into 1/3-inch slices
Salt to taste
Combine Veganaise and almond milk; set aside.
Combine 1/4 cup all-purpose flour, cornmeal, 1 teaspoon salt, and pepper in a shallow bowl or pan.
Dredge tomato slices in remaining 1/4 cup flour; dip in milk mixture, and dredge in cornmeal mixture.
Pour oil to a depth of 1/4 to 1/2 inch in a large cast-iron skillet; heat to 375°. Drop tomatoes, in batches, into hot oil, and cook on each side until golden. Drain on paper towels or a rack. Sprinkle hot tomatoes with salt.
Assemble prepared tomatoes and tempeh bacon onto your choice of bread. Add Lettuce and Veganaise. Tip: mix the Veganaise with Chipotle powder to make a Chipotle mayo.