Split Pea Soup with Tempeh Bacon

Reprinted with permission from The Dirty Vegan Cookbook by Catherine Gill. Published by Hatherleigh Press. Available where books are sold.

  • Yield: 8 servings

Ingredients

  • 1 Tablespoon olive oil (optional)
  • 2 teaspoons vegan Worcestershire sauce
  • 1 Tablespoon maple syrup
  • 1 Tablespoon soy sauce
  • 1 (8-ounce) package tempeh, thinly sliced
  • 2 cups dried split peas
  • 12 cups water
  • 1 large onion, finely chopped
  • ½ cup celery, finely chopped
  • 1 teaspoon dried parsley 
  • Black pepper, to taste
  • Salt, to taste

Directions

  1. Preheat oven to 350°F. In a medium mixing bowl, combine olive oil (if using), Worcestershire sauce, maple syrup, soy sauce and black pepper; toss tempeh slices in sauce mixture and coat well. Arrange tempeh evenly in a greased baking pan and drizzle with any remaining sauce. Bake for 20 minutes, turning once halfway through; “bacon” is done when crispy and browned.
  2. In a large stockpot, bring split peas and water to a gentle boil, continuing to boil for 5 minutes. Add onion, celery and parsley to soup; cover and simmer for 1 hour or until split peas are tender and liquid is partially reduced. Serve with tempeh “bacon” crumbled on top. Taste to correct seasonings as needed.

Note

What an underrated soup split pea is. A mighty tasty soup indeed, but not only that, split peas contain 16 grams of protein and 16 grams of fiber per 1 cup cooked! Plus, the one-year shelf life on a properly stored bag of dried split peas is pretty good (though some people say that when stored with oxygen absorption, the shelf life is 10 years or longer!) 

 

About the Author

Catherine

Catherine Gill is a writer, blogger and holistic vegan chef who specializes in natural and health foods. She studied and found her passion in writing, literature and social science in college. She has run the popular blog, The Dirty Vegan (www.thedirtyvegan.com), since 2010, focusing on comfort-food-style vegan recipes that are fun, accessible and healthy. She also ran Dirty Vegan Foods, a vegan bakery specializing in veganized versions of classic desserts. She has an active social media presence with over 26K followers on twitter (@TheDirtyVegan). She currently resides in New England with her husband, daughter and rescue dog.

Instagram www.instagram.com/theDirtyVegan_official

Facebook www.facebook.com/TheDirtyVegan

Twitter http://twitter.com/theDirtyVegan

Pinterest https://www.pinterest.com/theDirtyVegan

YouTube https://www.youtube.com/user/TheDirtyVegan

DirtyVegan

The Dirty Vegan Cookbookhttps://tinyurl.com/ydawkc9b

www.hatherleighpress.com

 

  • Yield: 8 servings
  • Ingredients:
    • 1 Tablespoon olive oil (optional)
    • 2 teaspoons vegan Worcestershire sauce
    • 1 Tablespoon maple syrup
    • 1 Tablespoon soy sauce
    • 1 (8-ounce) package tempeh, thinly sliced
    • 2 cups dried split peas
    • 12 cups water
    • 1 large onion, finely chopped
    • ½ cup celery, finely chopped
    • 1 teaspoon dried parsley 
    • Black pepper, to taste
    • Salt, to taste
  • Directions:
    1. Preheat oven to 350°F. In a medium mixing bowl, combine olive oil (if using), Worcestershire sauce, maple syrup, soy sauce and black pepper; toss tempeh slices in sauce mixture and coat well. Arrange tempeh evenly in a greased baking pan and drizzle with any remaining sauce. Bake for 20 minutes, turning once halfway through; “bacon” is done when crispy and browned.
    2. In a large stockpot, bring split peas and water to a gentle boil, continuing to boil for 5 minutes. Add onion, celery and parsley to soup; cover and simmer for 1 hour or until split peas are tender and liquid is partially reduced. Serve with tempeh “bacon” crumbled on top. Taste to correct seasonings as needed.
  • Note:

    What an underrated soup split pea is. A mighty tasty soup indeed, but not only that, split peas contain 16 grams of protein and 16 grams of fiber per 1 cup cooked! Plus, the one-year shelf life on a properly stored bag of dried split peas is pretty good (though some people say that when stored with oxygen absorption, the shelf life is 10 years or longer!) 

     

    About the Author

    Catherine

    Catherine Gill is a writer, blogger and holistic vegan chef who specializes in natural and health foods. She studied and found her passion in writing, literature and social science in college. She has run the popular blog, The Dirty Vegan (www.thedirtyvegan.com), since 2010, focusing on comfort-food-style vegan recipes that are fun, accessible and healthy. She also ran Dirty Vegan Foods, a vegan bakery specializing in veganized versions of classic desserts. She has an active social media presence with over 26K followers on twitter (@TheDirtyVegan). She currently resides in New England with her husband, daughter and rescue dog.

    Instagram www.instagram.com/theDirtyVegan_official

    Facebook www.facebook.com/TheDirtyVegan

    Twitter http://twitter.com/theDirtyVegan

    Pinterest https://www.pinterest.com/theDirtyVegan

    YouTube https://www.youtube.com/user/TheDirtyVegan

    DirtyVegan

    The Dirty Vegan Cookbookhttps://tinyurl.com/ydawkc9b

    www.hatherleighpress.com

     

  • Credit:

    Reprinted with permission from The Dirty Vegan Cookbook by Catherine Gill. Published by Hatherleigh Press. Available where books are sold.

 

 

 

 

 

 

 

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