Move over Bacon....now there's something tastier!

When it comes to breakfast in a carnivores world, its just not breakfast without bacon, sausage or ham for that matter. In my world, bacon is a no no. Unfortunately in my former life, I was [gulp] a meat eater and I loved the crunch of bacon. Now a days, there are quite a few meat analogs to choose from which offer, well, the taste of bacon, sausage, and ham. But why buy when you can make your own!

The famous Millennium Restaurant in San Francisco California is known for its vegan fair. Most importantly, vegan brunch. Although I've never had a chance to visit the restaurant personally I have purchased the Millennium Cook Book. Chef Eric Tucker brings flavor profiles which boggle the mind. I've fallen in love with his simply toothsome tempeh sausage. In my house even my meat eating husband enjoys the flavor. The ingredients are easy to come by, quick to put together, and best of all, if you make double the recipe, they freeze wonderfully!

Millennium Tempeh Sausage
[I've added a few twist, turns and short cuts]
Serves 8

8 oz tempeh sausage [*poached and marinated cooled and grated]
1 russet potato, peeled, finely dices into 1/4 inch cubes, boiled until fork tender and drained
2 to 3 scallions, finely chopped
2 tbsp cornstarch
1 tsp salt
1 tsp dried sage
1 tsp dried fennel
1/2 tsp ground black pepper
1/8 tsp red pepper flake [optional]
2 tbsp canola oil

In a medium sized bowl combine all the above ingredients. Use your hands to ensure the mixture is well combined. Let this mixture chill 30 minutes to 24 hours. When ready, form the mixture into 1/2 inch thick patties. On a lightly oiled cookie sheet, place each patty and lightly brush with oil. In a 375 degree oven bake for 8-10 minutes until lightly brown, turning once. Sausages should be slightly firm to the touch. To reheat, crisp slightly and heat through in a lightly oiled skillet. 2-3 minutes per side and enjoy!

[*to poach, place tempeh brick in a marinade of 1/2 cup soy, 1 tsp paprika, 2 cloves crushed garlic, 1 tsp dried sage, 2 tsp thyme, 2 tsp maple syrup or brown sugar and 2 cups of water. Whisk ingredients together and pour into a sauce pan bring to a low simmer and place tempeh in liquid. Cover and simmer for 15 minutes. Let tempeh cool in liquid]

Now...We've got the sausage, but mother needs a little crunch. Bring on EGGPLANT BACON!
When making this delicious breakfast treat is quick simple, and a crunchy treat you will be eating way beyond breakfast.

So which eggplant works best. This is a question which I asked myself and researched through other vegan websites. Here are a few options

Chinese Eggplant

White Eggplant

Sicilian Eggplant





Each eggplant imparts a different flavor on the end product. Sicilian eggplant tends to be a bit bitter, Chinese eggplant is a bit milder but still has a slight bite. My personal favorite is white eggplant. Not only does it taste good, creates a wonderful looking piece of "bacon"! Marinating is the key to this dish, so try to let it set as long as possible. If you are in a rush you can let it sit for as little as 30 minutes and you are ready to eat.

[this video shows how to use a mandolin correctly]

Eggplant Bacon

1-2 medium sized white eggplants or small purple eggplants sliced 1/4 inch thick
[using a mandolin is the easiest way to do this if you don't have one using a sharp knife will do as well]

2 tbsp brown sugar

2 tsp soy sauce

1 tsp liquid smoke

1 tsp granulated garlic

1 tsp paprika [you can also used smoked for a deeper flavor]

2 tbsp vegetable or canola oil [neutral flavored oil is the best]

1/4 cup water

Preheat oven to 350 degrees. Using a mandolin slice the eggplant [unpeeled] into 1/4 inch slices [as thin as 1/8 inch if you like. The thinner the eggplant the quicker it will cool]. Set eggplant in layers in a glass or plastic container which will allow it to lay flat. Whisk together remaining ingredients. Pour marinade over the eggplant. Be sure that all the pieces are well covered. Place plastic wrap directly on to the surface of the eggplant to ensure that the marinade is in constant contact with it. Refrigerate 30 min-24 hours. When ready, place a sheet of aluminum foil over a cookie sheet. Place eggplant in single layers making sure not to overlap any of the eggplant. Bake 20-35 minutes checking frequently turning at least once. Bacon should be crisp and brown. Cool at room temperature and store in an airtight container at room temperature. Now lets eat some breakfast!