Jen's Famous Tempeh Bacon

Here it is, the recipe that everyone loved on T.V. and at the Richmond Vegetarian Festival's Meatless Gourmet... TEMPEH BACON!

This is a recipe I made up based on the ingredients found in various real pork products, adapted for a healthier and more humane lifestyle.

OMG! Snout kisses! Smooch!

My apologies and a forewarning that these are not the exact measurements, as they have never actually been recorded. If interested, or seriously fiending for structure, message me, and next time I cook this dish I'll try to remember to record the exact measurements.

TEMPEH BACON:
1 package of tempeh (I prefer the multi-grain, but it doesn't really matter)
1/2 tablespoon fennel seed
1/2 tablespoon thyme
1/2 tablespoon sage
1 tablespoons liquid amino
1 tablespoon Louisiana hot sauce
1 teaspoon vegan Worcestershire
1 teaspoon liquid smoke
1-2 tablespoons Earth Balance or coconut oil

• Slice the tempeh into short strips, about 2-3mm thick and place into a large pan. 
• Just barely cover with water and set the burner to medium-hot. 
• Sprinkle fennel seeds into water. 
• Shake the thyme and sage over the tempeh so that each piece is lightly covered. 
• I tend to rapidly squeeze the liquid amino in a zig-zag formation, basically being sure that each piece has a little dose of the liquid. 
• Again, with the hot sauce, just be sure each piece has a dash. 
• I just use a cap full of the Worcestershire sauce, and a few shakes of the liquid smoke. 
• Gently stir the ingredients to be sure everything is evenly coated. 
• Let the mixture boil till there is essentially no water in the pan. 
• At this point add a bit of either Earth Balance or coconut oil into the pan and lightly fry the tempeh on each side till just slightly crispy. 
• Remove from pan and enjoy in all the places you would eat bacon, if you ate bacon!