I’ve made a lot of cooking mistakes in the past, but that is how you learn to be better. One of those things would be cooking with tempeh. Just like anything new, there will be an adjustment and learning period. This can be especially for sous vide cooking non-meat dishes including vegetables, desserts, and veggie-based proteins. After taking a deeper dive into cooking in general, I have learned how food and cooking techniques interact with each other. Tempeh has been a stubborn food for me, mostly because I wasn’t familiar with it. I did not grow up knowing or eating tempeh, so there was a lot to unpack. After shifting to more of a plant-based diet, I have been more intentional with making food better. For example, I’ve learned that in order to mitigate the bitterness from tempeh, you should boil it for a few minutes. Additionally, this will help bloat the tempeh, making it easier for marinades to penetrate. These two things have made my tempeh recipes infinitely better. So now I bring to you...sous vide tempeh bacon.
I am a plant-based, vegetarian food lover who loves the challenge of cooking them up in a way that's delicious, affordable, and easy. www.plantbasedandbroke.com