Tempeh Bacon Crumbles, a simple but super flavorful vegan take on bacon bits made with tempeh and a smokey sauce with a super secret flavor-boosting ingredient.

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Want the taste of bacon but want to make it vegan? Try making bacon bits with tempeh! Simply crumble tempeh and cook until crispy, then add a flavorful sauce made with a secret flavor agent: liquid smoke.
🥓 Ingredients + substitutions
Be sure to check out the full ingredient list in the recipe card below
Tempeh: most often made from soybeans, tempeh is a plant-based protein that can be crumbled and cooked until crispy, which gives it a bacon-like texture. I would not substitute this ingredient, as it is the foundation of this recipe.
Liquid smoke: the secret star of the show, liquid smoke is a flavor booster that adds a touch of smoke to your sauce and gives you a bacon-like taste. You can find gluten free versions, if needed.
Soy sauce (or tamari): a touch of soy sauce give an umami taste; substitute with tamari to make this gluten free.
Maple syrup: adds a touch of sweetness and rounds out the smokey flavor and salt from the soy sauce.
Apple cider vinegar: the vinegar helps balance the flavor of the sauce, but also adds that apple-smoke flavor that you know and love from real bacon.
Other ingredients: we’re also using a bit of smoked paprika and a touch of garlic powder to round out the flavor, as well as a small amount of a neutral oil like avocado to get the tempeh nice and crispy.
Recommended tools: you’ll just need a small mixing bowl, a whisk, and medium pan

🥣 How to make (step-by-step photos)
Below are step-by-step photos with short instructions of how to make thisi recipe. For the full recipe and ingredients, see the recipe card at the bottom of this page.
1️⃣ Step One: Make the smokey sauce
Before cooking the tempeh bits, first whisk up a smokey and flavorful sauce that will make the tempeh taste like bacon.
In a small bowl, combine soy sauce, maple syrup, liquid smoke, apple cider vinegar, smoked paprika, and garlic powder. Whisk to combine, then set aside.

2️⃣ Step Two: Crumble and cook tempeh
Next, you’ll crumbled the tempeh and cook it until it dries out a bit before adding the sauce.
To do this, bring a large pan to medium heat and add oil. Then crumble the tempeh into the pan, tearing it into small pieces. Then cook 5 minutes to dry out the tempeh, stirring frequently to cook on all sides.

3️⃣ Step Three: Add the sauce and cook until crispy
When the tempeh has dried out, add the smokey sauce to the pan and toss to coat the tempeh.
The sauce will get soaked up by the tempeh, giving it a smokey flavor. Then cook the tempeh 3-5 minutes more to get it brown and crispy.

4️⃣ Step Four: Store and serve
When the tempeh bacon crumbles are done, remove from heat and let cool.
Then either serve on your favorite salads, bowls, or pastas, or store for later use.
❓ Recipe questions + quick tips
How can you make this recipe gluten free?
To make this recipe gluten free, use a gluten free tempeh (most tempeh is made from soybeans, which are naturally gluten free but sometimes contain other grains). Substitute soy sauce for tamari, and also make sure to use gluten free liquid smoke.
🧊 How to store and reheat
- Refrigerator storage: Store leftover tempeh crumbles in an airtight container in the refrigerator for up to 5 days.
- Freezer storage: Freeze in a freezer-friendly bag or container for up to 2 months.
- Reheat instructions: To thaw, remove from the freezer into the refrigerator for 24 hours before using or quickly zap in the microwave for 15 seconds at a time (stirring to warm up evenly) to bring to room temperature.
📖 Recipe

Tempeh Bacon Crumbles
Equipment
- 1 large pan
- 1 mixing bowl
Ingredients
- 2 tablespoons low-sodium soy sauce or tamari
- 1 tablespoon pure maple syrup
- 1 teaspoon liquid smoke
- 1 teaspoon apple cider vinegar
- 1 teaspoon smoked paprika
- ½ teaspoon garlic powder
- 2 teaspoons neutral oil avocado, etc.
- 8 ounces tempeh
Instructions
- Make smokey sauce: In a small bowl, combine soy sauce, maple syrup, liquid smoke, apple cider vinegar, smoked paprika, and garlic powder. Whisk to combine, then set aside.2 tablespoons low-sodium soy sauce, 1 tablespoon pure maple syrup, 1 teaspoon liquid smoke, 1 teaspoon apple cider vinegar, 1 teaspoon smoked paprika, ½ teaspoon garlic powder
- Crumble and cook tempeh: Bring a large pan to medium heat and add oil. Then crumble the tempeh into the pan, tearing it into small pieces. Then cook 5 minutes to dry out the tempeh, stirring frequently to cook on all sides.2 teaspoons neutral oil, 8 ounces tempeh
- Add the sauce and cook until crispy: When the tempeh has dried out, add the smokey sauce to the pan and toss to coat the tempeh. The sauce will get soaked up by the tempeh, giving it a smokey flavor. Then cook the tempeh 3-5 minutes more to get it brown and crispy.
- Cool, store, or serve: When the tempeh bacon crumbles are done, remove from heat and let cool. Then either serve on your favorite salads, bowls, or pastas, or store for later use.
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