If you have visited this blog before you have probably noticed that every once in a while I like to try and make vegan recipes that may seem just a teensie bit over the top. I make these items when typical happy hour food options just aren’t exactly what my tummy is after, and when I think of something a little bit different and my tummy says “F yes let’s do this right now,” I listen. That is where this recipe for tempura tempeh bacon came from.
I listen to my tummy a lot. In fact I think it has a little bit too much control some days because if it doesn’t get what it wants it can kinda ruin my day for a bit. For example: Did you ever get a craving for something only to get denied? Say one day you are having a super craving for the Oklahoma Bacon Burger and sweet potato fries from Native Foods so you drive like 15 minutes to get there and your tummy is getting excited while you make your way there, only when you get to Native Foods it’S CLOSED FOR SOME REASON AT 1 PM ON THE WEEKEND NOOOOOOOOOOOOOOOOOOOOOOOOO!!!!!!!!!!!!!!!!!! WTF???!!!
Tempura Tempeh Bacon
- 1 recipe tempeh bacon (click here for the lunchboxbunch recipe that I use)
- 2 eggs equivalent of egg replacer (I used Bob’s Red Mill this go around)
- 1 1/2 cups ice water
- 1 3/4 cups flour
- vegetable oil for frying
Wasabi Mayo Dipping Sauce
- 1/2 cup Vegenaise
- 2 tbsp wasabi (paste)
- 1/2 tsp fresh grated ginger
- 1 tbsp shoyu
- 1/2 tsp sugar
- 1/4 tsp salt
Heat the oil to 350 degrees.
Combine the egg replacer, water and flour in a medium sized bowl and mix shortly. There should still be small clumps in the batter. Do not mix this until completely smooth.
Coat the tempeh bacon in the tempura batter and fry until crispy and slightly golden.
For the dipping sauce: combine all of the ingredients and stir well.