Nourishing vegan breakfast bowl with tempeh bacon

tempeh bacon

1. Cut the tempeh into strips.
2. In a shallow dish, mix the soy sauce, maple syrup, vegetable oil, and liquid smoke together. Place tempeh in the dish and let marinate for 20 minutes, flipping the tempeh halfway through so each side gets marinated.
3. Preheat the oven to 400 degrees and line a baking pan with parchment paper.
4. Place the tempeh on the pan evenly spread out and into the oven for 10-12 minutes.

creamy polenta

1. Bring water to a boil in a pot.
2. Add the cornmeal and salt, whisking until there are no clumps. Reduce heat to low and continue to whisk until the polenta begins to thicken.
3. Cover and let cook on low heat for about 30 minutes, checking on it every 5 minutes and giving it a stir.
4. Remove from heat and stir in nutritional yeast.

sweet potato hash

1. Peel 2 sweet potatoes and cut into small cubes.
2. Bring a pot of water to a boil and boil the sweet potatoes until tender (about 5 minutes)
3. Heat oil in a medium skillet, add onion to the pan and cook on medium heat for 2-3 minutes.
4. Add the sweet potato, paprika, salt & pepper and mix all together, allowing to cook for 5 minutes.
5. Place your polenta, tempeh bacon, sweet potato hash, and any other fillings of your choice into a bowl and serve.