HOW TO : david’s easy vegan tempeh bacon | oil-free, gluten-free

comments 10


do you remember our what i eat in day video from a while back ?
david had made his easy tempeh facon, that we had with baked sweet potatoes and chickpea tzatziki. and oh man, have you been requesting him to share the recipe with you !

and i’m so glad you asked him, because that gave us a reason to make our first recipe video where i’m filming and david’s cooking ^.^

i think it was actually great for our relationship, no lie. because now we sort of understand each other’s process a lot more. david felt the pressure of being in front of the camera, and i now understand just how frustratingly boring it can be to wait around while someone painstakingly deals with the little cooking details, without being able to help. so it was good – but we don’t have to do it again too soon !

i’ve never really been into tempeh before, but the simplicity in how david prepares it makes it really easy to like. just crispy and very salty.

also, it’s super important to get good tempeh. it will taste very differently depending on how you buy it. better fresh than frozen, for instance !


david’s tempeh facon
400g / 0.9 lb tempeh, super thinly sliced
about 100 ml / 0.4 cup tamari or light soy sauce
1 tbsp dijon mustard
3 garlic cloves, minced
a dash of smoked paprika or chipotle

– mix all the ingredients, except for the tempeh, in a bowl.
– add the tempeh slices one by one, making sure both sides get covered by the sou sauce. let marinate for at least 1 hour, preferably overnight.
– preheat the oven to 200°C / 400°F.
– on a baking sheet, place a parchment paper and spread out the tempeh slices. you might need to fill 2 baking sheets. bake for about 8 mins on each side depending on how thinly you’ve sliced them, until browned and crispy.
– done !


that doesn’t seem so difficult now, does it ?
if you want to have a pasta dish similar to the one in the video to enjoy your facon with – check out this recipe.

ok catch you later ! and thanks david babe for sharing your cooking skills ^.^

love // jenny

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  1. mararet webb

    David— you realize now that “we’re” going to want more videos of you in the kitchen too!!
    Jenny- this was a great change up!! My hubby loves to cook and present his creations for us to enjoy too, so this was extra fun to watch.
    As always, I look so forward to all your posts :)

  2. Great performance in front of the camera, David!
    Midway through the video I was thinking: this is suuuper sexy/seductive food porn – and David, who is looking exactly like one of my highschool crushes, did add quite a bit to that >.< LOL

  3. NJ, USA Theresa

    Thank you, David; it looks and sounds super yummy! Hope you’ll grace us more with your culinary skills, and presence, soon.
    Think I’ll make it with the pasta also, and prepare a FBLT sandwich to take with me. I have never eaten “real” bacon, but the vegan store substitutes are soo good. Does real bacon really taste “that” good? Bet yours us better!

  4. NJ, USA Theresa

    The tempeh looks wonderfully fresh, not that I expected anything less coming from you and Jenny. I never find it in that size here, either. Is it homemade? I wish I could make it homemade. One of these days I will learn how to.

  5. Great Job David! :) Marinating my Tempeh right now…
    Question: How long will this keep in the fridge in your experience?

  6. David congrats on your first recipe video. It was a pleasure watching you prepare food. It looks yummy! Hope to see you both cook in the future videos :)

  7. Jennifer Schmidt

    Found this a bit late, but thank goodness! Best tempeh bacon recipe ever! Making this was the first time I was able to get my kiddos to even eat tempeh… I had to shoo them away from it just so I could assemble the sandwiches I was making! Thanks so much!!!

  8. Made this last night. Wasn’t as crunchy as yours. I did use coconut aminos instead of soy sauce but doubt that would be the reason why? Maybe I need to cut the slices thinner? Thanks David.

  9. My tempeh is marinating in the frigde:)) i wanted to use if with pasta inspired by use but with califlower (maybe it would work too!) but its soo hot today, totally not feeling like pasta, do you have any idea what I could use this tempeh with? Some lighter dish?:)))

    Many thanks xx

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