Smoky Tempeh Bowls

Slice the tempeh crosswise into thin strips, about ¼ inch thick. Peel and slice the garlic. Halve the lemon and cut one half into wedges. Add 1 tsp (2 tsp) lemon juice to a small bowl along with the Vegenaise and a pinch of salt. Stir lemon aioli to combine.

Place a large nonstick skillet over medium high heat with 1 tsp (2 tsp) olive oil. Once hot, add the green beans and cook until charred in places, about 3 to 5 minutes. Add the sliced garlic and ¼ cup (½ cup) water. Cook, until green beans are tender, about 1 to 2 minutes. Season garlicky green beans with salt and pepper, and transfer to a bowl. Cover to keep warm.

Measure out just 2 tsp (4 tsp) liquid smoke and add to a small bowl. Add the maple syrup and tamari, stir the tempeh marinade, and set aside. Return the large nonstick skillet to medium-high heat with 2 tbsp (4 tbsp) vegetable oil. Once hot, add the sliced tempeh and cook until crispy, about 4 to 5 minutes per side.

Add the tempeh marinade to the skillet and reduce heat to medium. Cook the tempeh bacon, flipping occasionally, until evenly coated and the sauce is sticky, about 1 to 3 minutes. Make a small tear on the top of the quinoa bag and microwave for 1 minute.

Drain and rinse the red peppers. Halve the avocado and remove the pit. Thinly slice the flesh. Divide the quinoa and garlicky green beans between large bowls. Top with smoky tempeh bacon, red peppers, and sliced avocado. Serve with lemon aioli and lemon wedges. Dig in!