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Vegan Bacon Bits

Crispy vegan bacon bits are delicious, oil free and super tasty. They are baked in the oven and are great for salad toppers, veggie bowl or topping off a baked potato
Prep Time10 mins
Cook Time30 mins
Servings: 6
Author: Shelly Hughes


  • 1/4 cup tamari Substitute: liquid aminos, soy sauce, or coconut aminos
  • 1/4 tsp liquid smoke
  • 1 tsp maple syrup
  • 1/2 tsp garlic powder
  • 1/4 tsp red pepper flakes optional


  • Preheat the oven to 400 degrees. Line a baking sheet with parchment paper.
  • Steam the tempeh. Steam the tempeh by placing the tempeh into a steamer basket fitted in a saucepan with a few inches of water. Bring the water to a boil, cover the pan and let the tempeh steam for 15 minutes or so. Turning halfway through.
    Microwave option: Place the tempeh in a glass microwave-safe bowl with a paper towel and add 1/2 cup water. Toss the tempeh to moisten. Cover with a paper towel and microwave on high 5 to 6 minutes, or until the tempeh has softened and absorbed some of the liquid. Allow tempeh to cool for a minute or two before cutting into small pieces.
    All the temeph to cool for a few minutes before dicing into small pieces
  • Make the sauce. While the tempeh is steaming you can make the sauce. Add the rest of the ingredients to a bowl and whisk together. Set aside.
  • Once the tempeh is seatmed and cooled for 1-2 minutes cut the tempeh in half, then into strips and chop into small dices.
  • Add the tempeh to the marinade. Toss the tempeh in the liquid. Drain and excess liquid and add the tempeh to a baking sheet lined with parchment paper. Bake in the oven for 30-35 minutes and stirring about half way through and allowing the tempeh to brown.
    The vegan bacon are ready to be served! You can store them in the refrigerator for 5-7 day.