I made my own bacon! Okay, it was Tempeh Bacon and it didn’t really require much work. Just slice the tempeh, rub it with crushed garlic, and marinate it in a mixture of soy sauce, apple cider vinegar, and tomato paste. The recipe comes from Vegan with a Vengeance and you can find it HERE.
I just sautéed the mushrooms in olive oil and cheese comes from Vegan Gourmet. It says it melts, but I haven’t actually witnessed that yet.
The Veggie Burger is also a recipe from Vegan with a Vengeance and uses TVP (textured vegetable protein), which I’ve never used before. TVP is dehydrated, defatted soy protein. Using it helps create a ground-meat texture. In addition to the TVP, the burger also has finely chopped onions, carrots, and mushrooms.
My dessert for Vegan Tuesday was that monstrosity you see in the post below. I didn’t use butter, just oil.
Go over to Veggie Num Nums and see the Barley Soup with Grilled Bread and Tomatoes Michele made for Vegan Tuesdays.