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Maple Sriracha Tempeh Bacon BLT With Creamy Dill Mayo [Vegan]

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Lots of vegans love bacon too...well, any kind of bacon not made from animals that is. The tempeh is smoky, spicy with a touch of sweetness from the maple. Perfect pair with the Creamy Dill Mayo

Maple Sriracha Tempeh Bacon BLT With Creamy Dill Mayo [Vegan]

This Recipe is :

Dairy Free Vegan




Maple-Sriracha Tempeh Bacon:

  • 8-ounce pack of plain tempeh
  • 2 tablespoons pure maple syrup
  • 2 tablespoons tamari (or low sodium soy sauce)
  • 1 tablespoon extra virgin olive oil
  • 2 teaspoons Sriracha (or more if you like it spicy!)
  • 1 teaspoon apple cider vinegar
  • ½ teaspoon Hungarian paprika
  • ½ teaspoon ground ancho chili powder
Dill Mayo:
  • ½ cup raw cashews, soaked for 2-8 hours or quick soaked (hence the long prep time)
  • ¼ cup water
  • 4 teaspoons fresh lemon juice
  • 1 teaspoon apple cider vinegar
  • ½ teaspoon dried dill
  • ¼ teaspoon garlic powder
  • ¼ teaspoon fine grain sea salt
For the sandwich:
  • Bread or wraps of your choosing
  • Tomatoes, sliced
  • Lettuce


For the bacon:

  1. In a shallow pan whisk the all the ingredients except for the tempeh together. Thinly slice the tempeh and arrange the strips in the pan with the marinade. Let the tempeh marinate for 30 minutes, flipping halfway through.
  2. Preheat oven to 400 degrees and line a baking sheet with parchment paper. Transfer strips to the baking sheet, leaving about ½ inch in between the strips so they can crisp up. Discard the marinade. Bake for 17 minutes, flipping halfway through. If your tempeh is getting too dark, just take out of the oven.
  3. While the tempeh is baking, make the dill mayo.
For the mayo:
  1. Drain the cashews. Add all ingredients to a food processor and blend until completely smooth (about 6 minutes), scraping down the mix as necessary.
  1. Dress your sandwich to your taste adding whatever you like on it: avocado, sprouts, hot peppers, cucumbers etc. I went with the classic but you can do it however you like. A wrap would work well too!


This recipe makes about 20 pieces of tempeh bacon and 1/2 cup of the dill mayo





Jessica DeMarra is the writer, photographer, and recipe developer for the vegan website Sprouts and Chocolate. Before going vegan, she was a hardcore carnivore and held the second place standing for a chicken wing eating contest. Recognizing the need for a change, she now makes taking care of herself and the planet a priority. Jessica’s curvaceous cat Barb is her constant companion in her place of peace: her kitchen.



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