Fake Bak’n

Fake Bak’n is another vegan recipe from Shemirah’s collection.

Serves 4

Fake Bak’n Ingredients:

8 oz. Tempeh
1/3 cup water
1/3 cup soy sauce
1-1/2 Tbsp. Maple syrup
1-2 tsp. liquid hickory smoke
1/2 tsp. garlic granules
2-4 Tbsp. safflower, sunflower, soy or olive oil for basting

Fake Bak’n Preparation:

Steam the tempeh 20 minutes if package does not indicate that it is “PRE-COOKED.” Slice the tempeh into four (4) 1×5” pieces, then slice each strip vertically into 4-6 thin strips, and place in a bread-baking or small casserole dish.

Whisk next 5 ingredients together and pour over tempeh strips. Cover the marinated tempeh and refrigerate 4 to 24 hours. The longer the tempeh marinates, the more flavorful it will become.

Coat bottom of large skillet with smaller amount of oil. Cook 1/2 of the strips over medium heat, frying approx. 3-4 minutes on each side. Transfer cooked strips to plate lined with paper towels. The strips will brown more as they cool.

VARIATION: 

TLT SANDWICH: Use above recipe for Fake Bak’n. Slice 2 ripe tomatoes. Spread some Vegenaise or Nayonnaise on 8-12 slices of your favorite bread or toast. Add lots of lettuce and there you have a delicious TLT! Makes 6 sandwiches.

Return to Shemirah’s Breakfast Recipes
Return to Shemirah’s Recipes

About Shemirah:

Shemirah Brachah began her vegan voyage in mid-life, but it has made all the difference in the world! “When I was a meat-eater, I used to hate to cook,” she says. It was a fall down a flight of stairs that lead Shemirah to a chiropractor, who recommended yoga, which in turn lead her to read an article in the Yoga Journal about animals raised for food. That was it! Shemirah became a vegetarian and then a vegan overnight.

“Changing my diet changed everything! I started taking vegetarian and vegan cook books out at the library, experimenting with making my own seitan, cheese, cream…just about everything animal-based was replaced by homemade and commercially available plant-based products.

Shemirah and her oldest daughter, Michelle Johnson, started a vegan outreach non-profit, the Vegan Venue, and over the years they developed a variety of vegan recipes that anyone can make and everyone will love.

Shemirah began her career as a secretary; after college, she joined middle-management, working as Director of Governmental Affairs and Executive Director of the Bureau of Municipal Research; Shemirah went on to manage the Mental Health Foster Care Program of the Family Counseling Center of Fulton County in Upstate NY where she was also instrumental in developing and implementing the DAPW (Domestic Abuse Prevention Workshop). Shemirah worked as a freelance writer, managing a public relations service and overseeing, editing, and publishing a low-income neighborhood newspaper.

Since 2006, Shemirah has worked for FARM, the Farm Animal Rights Movement, where she manages the Letters From FARM editorial letter database; she also liaisons with food manufacturers and vendors for FARM’s annual Animal Rights National Conference as well as other annual programs, such as MeatOut and World Day for Farmed Animals.

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