Tonight's dish was originally going to be burgers with Smart Bacon, what we call facon in our home. It was going to be a kind of "facon burger," if you will. But, the "facon" isn't on the diet plan, so I came up with Smokey Tempeh Strips. I only told GR that I was subbing tempeh for facon because I knew everyone else would compare the two tastes, and I didn't want that. Everyone seemed to like them, except for SR, who wouldn't try them due to her past distaste of tempeh. Too bad. JK had seconds, and the whole dish was gone by the end of the meal. So, I guess it passed. The burgers we already had on hand and are not on the diet, so it's a half and half meal. Check it out.
2 Tbs. olive oil
1 - 8 oz. pkg. LightLife Organic Tempeh, Soy style
5 to 7 drops of Liquid Smoke
2 tsp. yellow mustard
2 Tbs. soy sauce
2 Tbs. canola oil
Your favorite veggie burgers (we used the extra large Boca Burgers from Costco)
Your favorite burger condiments
Your favorite burger buns
Slice the tempeh into thin strips width-wise. In a medium skillet, heat the olive oil on medium heat, and add the tempeh. In a small bowl, whisk together the Liquid Smoke, yellow mustard and soy sauce. With a glazing brush, brush some of the sauce over the tempeh strips. Cook for two to three minutes. Take tongs or a small spatula, and gently flip the tempeh strips over. Brush the remaining sauce over the strips. Cook for another two to three minutes. Flip one last time to sear in the top sauce and put in a serving dish. Meanwhile, in a griddle, heat the canola oil over medium heat and cook the burgers on both sides until done. Fix your burgers the way you like them with the tempeh strips on top. They actually came out pretty tasty, and I'll definitely be doing this recipe again. Serve with steamed veggies. Feeds five hungry vegans.