Gina was raving about it, and then tried to make it herself: tempeh bacon. The store bought variety is only available online around here and it is amazingly expensive. So, I decided to give it my own go. I used this recipe, replacing the eggplant with thinly sliced tempeh. Verdict? Not bad… it is good on the smokey side of bacon with the chipotle pepper and the maple syrup, but a decidedly sweeter note would be even better. Next time, I will add some brown sugar. Once I had marinated the tempeh for about 2h, I dehydrated it in the oven for 1h at 200F with the door open.