Tempeh Cassoulet
(0 vote)
Instructions
In a large dinner plate, combine the maple sugar, smoked salt, paprika and cayenne pepper. lightly brush the tempeh with oil and dredge the slices one by one, stack them on a separate plate. Cover with plastic wrap and refrigerate overnight.
The next day, smoke the bacon for 30 minutes before you bake it. (Optional. To improve the smoky flavour. This step requires a special smoker)
Lay the tempeh slice in a single layer on an oiled baking sheet. Bake at 150C (300F) for an hour or until crispy, turning once. Remove from oven and reserve. (Note: You cannot eat all of this before in goes into the cassoulet).
