Quick Bacon Crumbles


Quick Bacon Crumbles

For all the times a recipe calls for crumbled, crispy bacon, this is the go-to thing to make it, and adding bacon sprinkles to a dish is almost always a good idea. Make these real bacon bits ahead of time to top your favorite salads, sandwiches, and meals.‎
‏‏‎ ‎
Course Vegan
Keyword vegan
Prep Time 5 minutes
Cook Time 30 minutes
Total Time 35 minutes
Servings 2 cups(480ml)


  • One 8 oz (225g) package tempeh (soy-free if necessary)
  • ¼ cup (60ml) liquid aminos (or gluten-free tamari; use coconut aminos to be soy-free)
  • ¼ cup (60ml) low-sodium vegetable broth
  • 2 tbsp olive oil
  • 1 tbsp liquid smoke
  • 1 tbsp maple syrup
  • ½ tsp ground cumin
  • ½ tsp garlic powder
  • black pepper to taste


  • Line a plate with paper towels. Crumble the tempeh into small pieces and set aside.
  • Combine the liquid aminos, broth, 1 tablespoon of the olive oil, the liquid smoke, maple syrup, cumin, and garlic powder in a cup. Stir until combined.
  • Heat the remaining olive oil in a large frying pan, preferably cast iron, over medium heat. Add the tempeh crumbles and toss to coat in oil. Cook for about 1 minute, then add the sauce. Cook, stirring every few minutes, until the liquid has been absorbed and the tempeh is tender with a crispy exterior.
  • Transfer the tempeh to the prepared plate to absorb any excess oil. Sprinkle with black pepper. Serve immediately. Leftovers will keep in an airtight container in the fridge for 4 to 5 days.


    • To make it soy-free(if you are unable to find soy-free tempeh), switch 1½ cup(255g) cooked chickpeas or one 15 oz(425g) can, rinsed and drained, for the tempeh. Leave out the vegetable broth, and decrease the coconut aminos to 3 tablespoons. Cook just as you would the tempeh!
    • Quick Sausage Crumbles: Add 1 teaspoon ground sage, 1 teaspoon crushed fennel seeds, and ½ teaspoon onion powder to the sauce before cooking.
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