Maple Tempeh “Bacon” Brussels Sprout Salad
Print RecipeIngredients
Bacon
- 8 oz Tempeh
- 1 tbsp liquid aminos
- 1 tbsp extra virgin olive oil
- 1 tbsp pure maple syrup from Canada
- 1/2 tsp paprika
- 1/2 tsp ground cumin
- ¼ tsp Himalayan pink salt
- 2 tsp liquid smoke or smoke powder optional
Salad
- 16 ounces brussels sprouts
- ½ cup sliced almonds
Dressing
- 1/3 cup tahini
- 1 classic lemon juiced
- 2 Tbsp pure maple syrup from Canada
- 1 pinch Himalayan pink salt
- ½ teaspoon minced garlic
- 2 tbsp extra virgin olive oil
- ¼ cup filtered water more or less
Instructions
- To make the bacon, slice the tempeh thin, about ⅛” thick. Whisk remaining ingredients in a medium bowl, add the sliced tempeh and soak for 5 minutes.
- While the tempeh soaks... add all dressing ingredients except the water into a small bowl and whisk together. Add one tablespoon of water at a time while you whisk the dressing until you reach your desired consistency.
- Next... carefully and with a sharp knife or Mandolin, thinly slice the brussels sprouts.
- Add the dressing to the brussels sprouts and toss together.
- Warm 1 tablespoon EVOO in a large pan over medium heat, add the soaked tempeh and cook till crispy, 1-2 minutes per side.
- Serve the brussels sprouts topped with sliced almonds and the maple tempeh bacon, you can serve the bacon whole, chopped or crumbled. I am also topping my salads today with some hemp hearts (seeds), if you watch my videos you know I put hemp seeds on everything! This salad is also awesome served with avocado!
Servings: 2