Tempeh Bacon Loaded Potatoes is a vegan take on bacon-loaded potatoes. Perfect for those spud cravings.
Transform tempeh, an unusual, nutty-tasting bean cake, into the most delicious vegan 'bacon' with this quick and easy recipe.
I can't say I remember what bacon tastes like, but this vegan version was a hit with my bacon-loving friends.
Tempeh bacon is very versatile. Make a vegan BLT, or cut the 'bacon' into cubes and add it to a salad for additional protein.
🥔 Why This Recipe Is Fabulous
- Tempeh is high in protein. It's a healthy plant-based meat alternative.
- This is a budget-friendly recipe.
- These loaded potatoes are so delicious, the whole family will enjoy this meal. It's a kid approved recipe.
- Tempeh bacon is very versatile.
🥓 How to Make Tempeh Bacon
Prepare the Tempeh
Simmer the tempeh before using it in a recipe to remove the slightly bitter aftertaste tempeh is known for. This also opens up its pores so it can more readily absorb the flavorful marinade. Then slice the tempeh into rectangles.
Cook the Tempeh
Pan fry the tempeh in a large non-stick skillet until golden brown and crispy.
Add the tangy, sweet and salty marinade to the skillet and cook until all the marinade is thickened and absorbed by the tempeh.
Serving the Tempeh Bacon
Enjoy this easy and delicious vegan 'bacon' in sandwiches, fried rice, or as a side dish.
👩🏼🌾 Ingredients & Nutrition
What is tempeh?
Tempeh has been around for a long time. This nutty-tasting bean cake originated in Indonesia hundreds of years ago. Tempeh is typically made from fermented soybeans, grains, and added flavorings. The soybeans are cooked and fermented before they are packed into a brick-like cake. Fermentation adds nutrients and makes it easier to digest.
Loaded with fiber, vitamins, and probiotic benefits, this plant-based protein is a staple in my house. With my foolproof method for cooking tempeh, my guess is it will become a popular meat substitute in your house too.
Simmering tempeh and seasoning it before using it in a recipe removes its slightly bitter aftertaste. It also opens up its pores so it can more readily absorb the flavorful seasonings of sauces and marinades. This recipe goes one step further to tempeh deliciousness. The tempeh is sautéd until crispy, and then seasoned with tamari. Now it is ready to make this comforting stew. Yum!
Potatoes aren't the enemy they're made out to be.
Yes. They are a starchy vegetable, and therefore do contain more calories than their non-starchy counterparts. But a healthy diet should include a variety of starchy and non-starchy vegetables. Potatoes are high in many nutrients, including resistant starch, which feeds our good bacteria. They're also a good source of fiber which helps keep us fuller for longer. Did you know potatoes are high in vitamin C?
You should not feel guilty about enjoying your spuds in moderation. Just don't eat too many French fries!
Try these high-protein tempeh recipes.
👩🏽🍳 Made This Recipe?
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I would love it if you would rate this recipe and leave a comment. Thank you in advance.
Tempeh Bacon Loaded Potatoes
- 5 large russet potatoes
- Drizzle of olive oil plus 1 tablespoon for sautéing
- Dash of salt
For the Tempeh Bacon:
- 8 ounces tempeh
- ¼ cup tamari or soy sauce (preferably low sodium)
- 2 tablespoons maple syrup
- 1 teaspoon garlic powder
- ½ teaspoon smoked paprika
- Pinch of black pepper
- Neutral flavored cooking oil
For the Potatoes:
- Vegan cheese shreds to taste
- Vegan sour cream to taste
- ¼ cup fresh chives thinly sliced
- Preheat the oven to 425°F.
- Roast potatoes: Rub the potatoes with olive oil, and salt. Roast for about 60 minutes, or until fork tender.
- Simmer the tempeh: Place the tempeh into a medium saucepan with enough water to cover by about 2-inches high. Bring the water to a gentle boil before reducing the heat to low. Simmer for 3 minutes. Drain the tempeh and set aside until cool enough to handle. Dry the tempeh with paper towel. Slice into ¼-inch-thick rectangles, about 1 ½-inches by 2 inches.
- Prepare the sauce: In a small bowl, mix the tamari, maple syrup, garlic powder, smoked paprika, and black pepper.
- Cook the tempeh: Add 1 tablespoon olive oil to a large nonstick skillet. Heat over medium-high heat. Once the oil starts to shimmer, place the tempeh in a single layer and cook for about 3 minutes on each side, or until both sides of the rectangles are browned. Add 1 tablespoon water to the skillet. Add the sauce and swirl to spread the sauce evenly. Flip the tempeh so both sides are coated in the sauce. Cook each side for 2 to 3 minutes, until there is no more sauce remaining and both sides are browned. Cut the tempeh into about ¼-inch squares. Set aside.
- Assemble: Once the potatoes are cooked, slice in half lengthwise and brush both sides with olive oil. Sprinkle with salt and black pepper. Broil for about 4 minutes on each side, or until browned. Top with vegan cheese, and tempeh bacon squares. Broil for another 2 minutes, or until the cheese is melted. Top with vegan sour cream and chives.
- This recipe is 2-in-1. You can choose to just make the tempeh bacon and omit the baked potatoes if you prefer. For the tempeh bacon, all you need to make is the sauce portion of the recipe and cook the tempeh in the sauce as instructed. Use your tempeh bacon like you would bacon in any recipe.
This information is provided as a courtesy and is an ESTIMATE only. Varying factors such as product types or brands purchased can change the nutritional information in any given recipe.
Made this over the weekend and it was such a hit! Loved that the tempeh could be made while the potatoes were baking so the whole meal came together so quickly. This has now become one of our favorite ways to enjoy tempeh. Thank you!
I'm so happy to hear it was a hit. Thanks for letting me know. Have a wonderful day.
Great recipes, and so well photographed too!
Thanks so much Neena. xxx