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How to Make Facon Bacon
Paula Gallagher on
This recipe is from one of our regular contributors, Dr. Neal Barnard. If you are vegetarian or vegan or just want a healthier version of bacon, this Facon Bacon recipe provides a great alternative. The main ingredient in this is tempeh, which is made from fermented soybeans. It is extremely versatile and makes a great substitute for many meats.
Tempeh is produced from whole soybeans, naturally fermented and bound together. The fermentation process breaks down the soybeans into an easily digestible food that is high in protein, as well as rich in fiber. I have now made this recipe a few times and my personal favorite way to to consume it is on a tomato, avocado and lettuce sandwich with Ezekiel bread, basically a vegan BLT!
Facon Bacon
Makes 4 Servings
• 1 tsp. fennel seeds
• 1 tsp. cumin seeds
• 2 1/2 tsp. soy sauce
• 3 garlic cloves, crushed
• 1 dash black pepper
• 1 cup water
• 8 oz. tempeh, sliced into bacon shapes
Directions Toast fennel and cumin in a dry skillet over medium heat. Grind the spices and return them to the skillet. Add soy sauce, garlic, black pepper and water. Set the skillet to simmer. Add the sliced tempeh and simmer 15 to 20 minutes. Then place the tempeh on a nonstick or oiled cookie sheet and broil until crisp (about 7 to 8 minutes), then turn and broil again. The marinade will keep for one week refrigerated.
Source: Rising Flour Café, Asheville, NC; published in The Best in the World, edited by Neal Barnard, MD.
Photo from here, with thanks.
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Paula is a highly qualified and experienced nutrition counselor on the staff at Village Green.
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Dr. Barnard leads programs advocating for preventive medicine, good nutrition, and higher ethical standards in research.
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