Vegetarian bacon

Yield: 1 servings

Measure Ingredient
½ teaspoon Fennel seeds
½ teaspoon Cumin seeds
½ teaspoon Mustard seeds
1 each 4\" strip kelp or kombu sea weed
8 ounces Tempeh; cut into strips
½ teaspoon Garlic powder
2 eaches Tb Low-sodium tamari or soy sauce
½ cup ;water
2 teaspoons Liquid hickory smoke flavoring (optional)
\N \N Preheat deydrator to 140 deg.


Dry roast seeds in skillet over medium-high heat until they pop. Grind roasted seeds in spice grinder. Place kelp in a saucepan and top with tempeh. In a small bowl, combine ground seeds and remaining ingredients. Pour over tempeh. Bring to a boil, reduce heat, cover and simmer until liquid is absorbed, about 30 minutes. Place tempeh strips on dehydrator trays. Dehydrate until "bacon" is crumbly, about 24 hours. Cool at room temperature and refrigerate in airtight containers. Per serving: 106 cal; 12 g prot; 33 mg sod; 6 g carb; 3 g fat; 0 mg chol; 10 mg calcium Hint: for tofu bacon, replace tempeh with one pound firm tofu. Posted on GEnie Food & Wine RT Jul 06, 1994 by DEEANNE Nutritional information per serving: xx calories, xx gm protein, xx mg cholesterol, xx gm carbohydrate, xx mg sodium, x.x gm fiber, xx gm fat ( x gm sat, x gm mono, x gm poly), x.x mg iron, xx mg calcium, x% of calories from fat. Brought to you by MMCONV and Sylvia Steiger, GEnie THE.STEIGERS, CI$ 71511,2253, Internet sylvia.steiger@..., moderator of GT Cookbook and PlanoNet Lowfat & Luscious echoes

Submitted By SHARON STEVENS On 01-13-95

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