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Tempeh Baconator

Recipe Courtesy of: Plant-Based Kindness


Tempeh Burger patties

  • 1/2 cup cooked medium grain brown rice
  • 1/2 Block Tempeh (about 142g)
  • 1 cup (85g) kidney beans, drained and rinsed
  • 1/4 cup Hemp Hearts
  • 3 tbsp (30g) Ketchup
  • 1 tbsp Onion Powder
  • 1 tbsp nutritional yeast
  • 1 tsp Garlic Powder
  • 1/2 tsp Salt
  • 1/4 tsp Pepper

Tempeh Bacon



  1. Preheat  375°F. Line a baking sheet with parchment paper.
  2. Add cooked rice and the remaining ingredients in a food processor. Process until there are no big lumps left. (If it’s hard to process, you can finish the process in a large mixing bowl and mash the remaining pieces with a fork.)
  3. Form 6 balls with the bean mixture and flatten them to shape the burger patties.
  4. Bake for 20 minutes, flip and bake another 10-15 minutes.

Tempeh Bacon

  1. Thinly slice the 1/2 tempeh block into thin strips.
  2. Combine the marinade and whisk to combine.
  3. Marinate the tempeh strips for as long as possible. (Optional)
  4. Heat a skillet on medium heat, and cook the tempeh strips in the marinade. The tempeh strips will absorb the liquid as they cook and crisp. Brown on both sides until the bacon strips are crispy.


  1. Assemble and serve.

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