This protein-packed vegan bacon egg sandwich is not only the perfect vegan breakfast but is also a great post work out meal!
Tempeh Bacon Recipe:
– 1 block of tempeh
– 4 tbsp Soy sauce or liquid aminos
– 2 tbsp Maple syrup
– 1 tsp Liquid smoke Hickory Flavor
– 1/2 tsp Smoked Paprika
– 1/4 tsp Black pepper
– 4 tbsp water
Thinly slice your tempeh into bacon strips, Mix together your bacon flavor marinade, pour your marinade over your sliced tempeh, and let soak for 5-10 minutes, then broil on high for 10 minutes (or until your tempeh bacon is browned and crispy) – Presto, easy vegan bacon! This is a great tempeh bacon recipe with no oil.
Tofu Egg Recipe:
– 1 block Firm Tofu
– 1/4 cup Nutritional Yeast
– 1/4 tsp Black Salt ‘Kala Namak’
– 1/2 tsp Paprika
– 1/8 tsp Turmeric
– 1/4 tsp Cumin
– Salt & Pepper to taste
– 1/4 – 1/3 cup water
Slice tofu into 1/4 inch thick patties, mix together your egg flavor marinade, pour your marinade over the tofu patties and let sit for 5-10 minutes, then broil for 5-10 minutes – a Vegan Egg Patty are that simple to make!
Fat free Mayonaise – Tofu Mayo Recipe:
– 1 block Silken Tofu
– 1/2-1 squeezed Lemon
– 1/8 tsp Black salt ‘Kala Namak’
– 1/2 tsp Dijon Mustard
– 1 tsp Apple Cider Vinegar or Distilled White Vinegar
– Salt to taste
– Optional: 1/2 tsp Garlic Powder
Add all ingredients to a blender or food processor and blend until whipped and creamy mayonnaise texture is achieved! This is a great whole food plant based recipe that can be made salt, oil, and sugar free.
In this plant based cooking video, I explain what is black salt and why vegans love cooking with it!
Christine Sweet has been plant-based vegan for over 5 years and shares her gained knowledge and cooking experience with you here at Sweet’s Plant Based Kitchen.
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