Ingredients 

• 1 cup of finely chopped shiitake mushrooms

• 1 cup of finely chopped tempeh

• 1 small red onion, finely chopped

• 3 cloves of garlic, minced

• 1/4 cup of pure maple syrup

• 2 tablespoons of soy sauce or tamari

• 1/2 teaspoon of smoked paprika

• 1/4 teaspoon of liquid smoke (optional)

• 1/4 teaspoon of black pepper

• 1/4 teaspoon of red pepper flakes (adjust to taste)

• 1/4 cup of apple cider vinegar

• 1/4 cup of water

Tools

1. Skillet or frying pan

2. Wooden spoon

3. Measuring cups and spoons

4. Airtight container for storage

Instructions

1. Heat a skillet or frying pan over medium heat and add the finely chopped shiitake mushrooms. Sauté for about 5 minutes until they release their moisture and start to brown.

2. Add the finely chopped tempeh to the mushrooms and continue to sauté for another 5-7 minutes, allowing the tempeh to brown and develop a slightly crispy texture.

3. Stir in the finely chopped red onion and minced garlic, and sauté for an additional 2-3 minutes until the onion becomes translucent.

4. Pour in the pure maple syrup, soy sauce or tamari, smoked paprika, liquid smoke (if using), black pepper, and red pepper flakes. Stir well to combine all the ingredients.

5. Add the apple cider vinegar and water to the skillet, and reduce the heat to low. Let the mixture simmer gently for approximately 30-35 minutes, stirring occasionally, until it thickens and resembles a jam-like consistency.

6. Remove the bacon jam from heat and allow it to cool for a few minutes. Transfer it to an airtight container for storage.

Chef notes

1. Adjust the level of spiciness by varying the amount of red pepper flakes.

2. Use this bacon jam as a topping for burgers, and sandwiches, or as a flavorful condiment for vegan charcuterie boards.