Tempeh or Eggplant "Bacon"

Items Needed:

Cutting board, knife, measuring cups, measuring spoons, baking sheet, pastry brush, nonstick skillet

Ingredients

•  1 small/medium eggplant or 1 block of tempeh
• 2 tbsp olive oil
• 1 tbsp low sodium tamari or soy sauce
• 1 tbsp maple syrup
• 2 tsp liquid smoke
• 1 tsp smoked paprika
• Shake of garlic and onion powder
• Salt and pepper to taste

Directions

For Eggplant "Bacon":

1. Preheat oven to 275 degrees, use a mandolin and slice the eggplant thinly. 
2. In a small bowl, add all ingredients and mix together.
3. Lay out the eggplant on a baking sheet and brush both sides with the marinade. Bake for 30 minutes or until the eggplant is a dark golden color.

For Tempeh "Bacon":

1. Brush the tempeh with the smoke marinade.
2. Bring a nonstick skillet to medium heat.
3. Add 1 tsp of olive oil to the pan, add the coated tempeh and cook until golden on one side.
4. Flip to the other side and cook through until crispy.