Ingredients for tempeh bacon & Brussels sprouts. Serve with quinoa or pasta.

Make the marinade. Cut the tempeh into 12 rectangles. Marinate for at least 20 minutes.

Bake, pan-fry or air-fry the tempeh until crispy. Reserve any remaining marinade.

Cut the tempeh into  bite-size pieces.

Toss thinly sliced Brussels with olive oil & salt. Roast 425ºF until golden brown.

Cook the onions in the remaining marinade until golden brown. Meanwhile, make the tahini dressing with maple syrup, lemon juice, tahini, and water.

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