How far in advance can I prepare the tempeh bacon marinade?

You should marinate the thinly sliced tempeh for at least 2 hours in advance to allow the flavors to fully develop before baking.

How do I know when the roasted squash is perfectly cooked?

The squash is ready when it turns a lovely caramelized brown, feels soft but not mushy, after baking for 45 minutes to an hour at 200 degreesC / 400 degreesF.

What's the best way to cook the freekeh for this bowl?

Simmer the freekeh in water for 15 minutes, then drain. Afterward, saute it with garlic, mushrooms, and thyme until lightly browned.

How do I get the chickpeas crispy for this Tempeh Bacon Bowl?

Combine the chickpeas with coconut oil and seasoning in an oven-proof dish and cook for 30 minutes, stirring occasionally to ensure even crisping.

Can I prepare components of this Tempeh Bacon Bowl ahead of time?

Yes, the tempeh bacon can be marinated ahead, and roasted squash, cooked freekeh, and crispy chickpeas can be stored separately in airtight containers in the refrigerator for a few days. Assemble just before serving for best texture.

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Tempeh Bacon Bowl
[Vegan]

Name: Tempeh Bacon Bowl [Vegan]
Cook time: 30 min
Yield: 2-3
Ingredients: For the Tempeh Bacon:; 7 ounces tempeh; 1 tbsp maple syrup; 4 tbsp soy sauce; 1 tbsp red wine vinegar; 1 tsp liquid smoke; 1 tsp cumin; 1 tsp smoked paprika; 1 tsp chili flakes; For the Squash:; 1 squash (I used butternut, but acorn squash would also be great); 2 tsp maple syrup; 1 tsp coconut oil (solid); 1 tsp cinnamon; 1 tsp sweet paprika; 5 sprigs fresh thyme, leaves picked; For the Freekeh:; 3 1/2 ounces freekeh; 2 cups water; 1tsp coconut oil (solid); 4 cloves garlic, sliced; 8 ounces mushrooms, chopped; 5 sprigs fresh thyme, leaves picked; For the Chickpeas:; 1 can chickpeas; 1 tsp coconut oil (solid); 1 tsp smoked paprika; 1 tsp cinnamon; 1 tsp chilli flakes; 5 sprigs fresh thyme, leaves picked

LH By: Laura Hemmington

Author Bio

Delicious, yet simple whole foods recipes that will make you feel like a pro chef. Laura Hemmington writes... Read More

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A vibrant vegan Tempeh Bacon Bowl featuring crispy marinated tempeh, roasted butternut squash, savory freekeh, and spiced chickpeas.

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Tempeh Bacon Bowl [Vegan]

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Sweet and smoky with a slight chili heat, the vegan tempeh bacon really adds a satisfying and delicious punch to this nutritious and wholesome bowl. Fresh thyme runs through the recipe, adding a lovely floral aroma. The beauty of the bowl is in the variety: choose a base of grains... Read More

Ingredients You Need for Tempeh Bacon Bowl [Vegan]

For the Tempeh Bacon:

7 ounces tempeh
1 tbsp maple syrup
4 tbsp soy sauce
1 tbsp red wine vinegar
1 tsp liquid smoke
1 tsp cumin
1 tsp smoked paprika
1 tsp chili flakes

For the Squash:

1 squash (I used butternut, but acorn squash would also be great)
2 tsp maple syrup
1 tsp coconut oil (solid)
1 tsp cinnamon
1 tsp sweet paprika
5 sprigs fresh thyme, leaves picked

For the Freekeh:

3 1/2 ounces freekeh
2 cups water
1tsp coconut oil (solid)
4 cloves garlic, sliced
8 ounces mushrooms, chopped
5 sprigs fresh thyme, leaves picked

For the Chickpeas:

1 can chickpeas
1 tsp coconut oil (solid)
1 tsp smoked paprika
1 tsp cinnamon
1 tsp chilli flakes
5 sprigs fresh thyme, leaves picked
Other:
1/3 ounce wakame
10 ounces spring greens (or other leafy greens)
2 medium tomatoes
(Avocado and pickles are also great additions!)

For the Dressing:

1 inch fresh ginger
1 tbsp peanut butter
1 red chilli
3 sprigs fresh thyme, leaves picked
2 tbsp white miso
1 tsp maple syrup
2 tbsp soy
½ lime (juice)
2 tbsp water

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How to Prepare Tempeh Bacon Bowl [Vegan]

At least 2 hours in advance: prepare the bacon by slicing the tempeh as thinly as you can and coat it with the marinade ingredients.
Preheat the oven to 200°C / 400°F / Gas Mark 6.
To prepare the squash, use a sharp knife to top and tail it and then cut lengthways down the middle. Scoop out the seeds and stringy bits using a spoon. Slice a criss-cross pattern across the flesh and drizzle the maple syrup and oil onto each half, followed by the seasoning.
Cook for 45 minutes to an hour. It should turn a lovely caramelised brown, and be soft, but not mushy. Once cooked, slice into chunks.
Combine the chickpeas, oil and seasoning in an oven proof dish and cook for 30 minutes, stirring occasionally to ensure even cooking.
Arrange the tempeh bacon slices on a flat tray, lined with parchment paper, and pour over any remaining marinade. Place the tray in the oven and cook for 20-30 minutes, turning once.
While the squash, chickpeas and tempeh are cooking, prepare the freekeh by simmering in water for 15 minutes. Drain and set aside. Heat the oil in a large pan and sautée the garlic, mushrooms and thyme until lightly browned. Add the freekeh, stir and take off the heat.
Once the oven-cooked ingredients are almost done, slice the greens into ribbons and steam until soft. Rehydrate the wakame according to the packet and slice thinly. Slice the tomatoes.
To make the dressing, combine all the ingredients in a food processor and blend until smooth.
You’re now ready to assemble the bowl! I like to start with the freekeh and greens, then layer in sections, finishing with the dressing.