Smoked Tempeh Bacon is the healthy, fat fee bacon. Sooo delicious and free of all those dastardly ingredients in bacon.
- 8 large button mushrooms
- 2 cups water
- 2 T tamari
- 1/2 cup coarsely chopped cashews
- 6 strips tempeh bacon
- 2/3 cup finely diced tomatoes
- 4 green onions
- 1 slice whole wheat bread, cut into 1/2 inch cubes
- 1 T fresh lemon juice
- 1/4 tsp liquid smoke
- pinch cayenne
- salt
- freshly ground pepper
Remove stems from mushrooms. Line a plate with double layer of paper towels and set aside.
Pour the water and tamari in a large, deep skillet and bring to a boil over high heat. Add the mushroom caps and boil 3 to 5 minutes, turning the mushrooms halfway through. Drain the mushrooms on several layers of paper towels and set aside.
For stuffing: Put cashews in a food processor. Process till ground into a fine powdery meal. Transfer the cashew meal into a medium bowl.
Add the tempeh bacon, tomatoes, onions, bread, lemon juice, liquid smoke, cayenne and salt and pepper to taste, and combine until the mixture is moist and the ingredients are distributed evenly.
Spoon the stuffing into each mushroom cap.
Walla, a wonderful appetizer that will have your friends asking for more!