I like to experiment. I used to do it everyday, back when I was working as a Microbiologist. It was quite fun until I found myself doing the same thing over and over and over again…
Now I experiment in my kitchen and it’s heaps more fun. Especially when the outcome is edible.
And this whole let’s-veganise-everything passion of mine now has led me to series of experiments which is awesome!
One ingredient I discovered since turning vegan is Liquid Smoke. Not sure why I wasn’t aware of it before but I was stoked when I found out about this product!
Liquid smoke is basically a solution of smoke condensate made by burning of wood chips or sawdust through a method called destructive distillation. You can get them at most local shops that sell smoking equipment. I got mine from the Cruelty Free Shop.
Is it safe to use? Well, it’s a pretty controversial topic. Some argue that it can be potentially toxic but there is no real evidence that suggest that it is less safe than the normal smoking method. If you’ve had bacon, hot dogs and jerky you probably have had liquid smoke. Carcinogenic or culinary breakthrough? You decide. Physician Michael Greger, M.D. covered this topic pretty well in this article if you want to learn more about it.
As for me, I like to keep an open mind so I think a little smoke won’t hurt. You only need a little bit and it’s the next best thing I could come to having a smoker. A few drops of this elixir turns my kitchen to an all-American smoke house. Nothing like a smokey vegan bacon for breakfast.
By the way, in case you never heard of it, tempeh is a fermented soybean cake rich in protein and probiotics. It’s one of my favourite vegan protein source!
Let’s get smokin’.
- 1 tbsp dairy-free butter or refined coconut oil (melted)
- 2 tsp liquid smoke
- ¼ cup soy sauce
- ¼ cup water
- ½ tsp black pepper
- 1 packet of fresh unpasteurised organic tempeh (225g)
- Thinly slice 1 packet of tempeh. The thinner it is, the crunchier the tempeh bacon would be.
- Combine the soy marinade and maple syrup in a shallow dish.
- Soak tempeh in marinade for about 15 minutes.
- Heat up oil on a saute pan on high heat.
- Fry tempeh in batches until crispy and brown, turning halfway, about 1 minute each side.
- Cool on paper towel.