Crispy Tempeh Strips

Let's be real.  There is no replacing bacon.  Calling these tasty little breakfast strips bacon would be farcical.  But if you've decided not to have Babe dissected on your table, these are a nice compliment to a tofu scramble and morning potatoes.

You can buy tempeh in a package like this.  It's chock full of protein and iron and if done right is mighty delicious.

Slice your tempeh as thin as you can.  Let them soak in a marinade for at least thirty minutes, the longer the better.

Bacon style marinade:
3 tbl of soy sauce
dash of cayenne
2 tsp of liquid smoke
a healthy squirt of maple syrup

Once your tempeh is soaked.  Heat up some oil in a fan and fry them until dark and crispy.  Good morning to everyone.

Gravy, It's Good On Most Everything

Vegan gravy for your biscuits, mashed potatoes, battered tofu, soy chicken cutlets, tater tots, etc.
Heat about 3 tablespoons of oil in a pan. Stir in 2 cups of flour until the flour has absorbed the oil. Lower the stove to simmer. Pour in soy or almond milk slowly into pan, whisking and whisking. Depending how thick or thin you want your gravy, I would put anywhere between 1 and half cups to 2 and a half cups of non-dairy milk. Whisk until it's a relatively smooth consistency. Toss in liberal amounts of salt and pepper and a healthy pinch of nutritional yeast as well, if you like.
Let's roll.

Biscuits

3 tsp baking powder
sprinkle of salt
1/4 cup margarine
1 cup soy milk
2 cups flour
small handful of sugar

Mix flour, baking powder, salt and sugar. Add margarine and milk and mix. Roll out on flour-dusted counter, a little extra flour patted on the dough ball. When it's flat, use the mouth of a glass to cut out circles in the dough. Put these little puppies on a greased pan, put in oven at 450 degrees for 15 minutes (flipping once about half way)

This is basically the How it All Vegan recipe, but I like the sweetness of the added sugar and an extra greasy pan really turns the biscuits nice and golden.