Loaded grilled radicchio with vegan bacon bits
This loaded grilled radicchio with tempeh vegan bacon bits is a light meal and protein-rich meal that is packed with flavor. It only takes 30 minutes to make.
Grilling radicchio takes some of its signature bitter flavors away. It also caramelizes it and gives it a smoky flavor, so immediately, we have a complex and satisfying flavor profile. This vegan dish takes 30 minutes to make and can be made as a quick lunch or a quick weeknight dinner.
Radicchio is traditionally an Italian type of a salad that is packed with vitamins and minerals, you can read more about its health benefits here. In central and northern parts of Europe, radicchio is in season from winter to early spring. Drawing from typical Italian and European flavors and ingredients, we paired radicchio with balsamic vinegar cream. This is a luxurious and concentrated thick balsamic vinegar reduction, that tastes sweet and tangy. We use this in combination with pumpkin seed oil drizzle, which has a distinct nutty flavor.
To turn the grilled radicchio into a stand-alone dish, rather than a side, we loaded it with vegan bacon bits, that are made from tempeh, which is essentially a block of fermented soy beans). The tempeh vegan bits are smokey, sweet, salty, nutty, and packed with proteins.
Table of Contents
Ingredients
- Balsamic vinegar cream and pumpkin seed oil will provide a bold sweet, nutty and tangy marinade for the grilled radicchio.
- Tempeh with its firm texture and nutty flavor, it is a great canvas for this recipe. It provides a protein-rich base that can mimic the chewiness of bacon.
- Tamari, or gluten-free soy sauce, provides the umami, which is an essential component of bacon’s flavor profile. Tamari has a milder and slightly less salty flavor compared to soy sauce. If you are not allergic to gluten, you can replace tamari with a light soy sauce.
- Smoked paprika perfectly mimics bacon smokiness.
- Molasses contributes a deep and rich sweetness, that mimics the caramelization of perfectly crisped bacon.
- Radicchio, we normally get the Treviso radicchio, but you can substitute it with any other type of radicchio.
- Extra virgin olive oil for grilling the radicchio and for the bacon bits marinade.
- Sea Salt will deepen the other flavors present in this dish.
How to make loaded grilled radicchio
Vegan bacon bits
- In a medium bowl, mix 1 ½ tablespoons maple syrup, one tablespoon olive oil, one tablespoon tamari, one teaspoon smoked paprika, 20 grams molasses sugar, and ½ teaspoon salt.
- Cut, or tear apart, the tempeh block into small bits, and add it into the bowl with previously mixed spices and sauces.
- Place the sauced tempeh bits on a baking tray with a baking sheet. Brush the rest of the sauce on the tempeh. Use up all the sauce! Giving it enough marinade to bake in is the key to making juicy vegan bacon bits.
- Bake for 20 minutes on 180 C / 350 F.
- When you take the vegan bacon bits from the oven, brush a bit of maple syrup on top of each bit to make it juicer.
Grilled Radicchio
- Cut the radicchio head in quarters.
- Heat up the grilling pan and lightly oil with olive oil. With grilling tongs, place the radicchio in the pan and grill just for a few seconds, until it starts to brown. Radicchio is light weight and we normally give it a little help with pressing it down into the pan. This approach helps to get an even sear.
Assembly
- Plate the grilled radicchio, sprinkle with salt, and drizzle with pumpkin seed oil and balsamic vinegar cream.
- Load the radicchio with the tempeh bacon and enjoy one of the best warm salads you’ll ever make.
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Loaded grilled radicchio with vegan bacon bits
Equipment
- 1 Grill pan
- 1 Tongs
- 1 Medium bowl
Ingredients
Radicchio
- 1 head radicchio
- 2 tablespoons olive oil
- 2 tablespoons pumpkin seed oil
- 1 teaspoon salt
- drizzle balsamic vinegar cream
Vegan bacon bits
- 200 grams tempeh
- 1 tablespoon olive oil
- 1 tablespoon tamari
- 1 teaspoon smoked paprika
- 20 grams molases
- ½ teaspoon salt
- 1 ½ tablespoon maple syrup
Instructions
Vegan bacon bits
- In a medium bowl mix together 1 ½ tablespoon maple syrup, 1 tablespoon olive oil, 1 tablespoon tamari, 1 teaspoon smoked paprika, 20 grams molases sugar, and ½ teaspoon salt .
- Cut, or tear apart, the tempeh block into small bits, and add it into the bowl with previously mixed spices and sauces.
- Place the sauced tempeh bits on a baking tray with a baking sheet. Brush the rest of the sauce on the tempeh. Use up all the sauce! Giving it enough marinade to bake in is the key to making juicy vegan bacon bits.
- Bake for 20 minutes on 180 C / 350 F.
- When you take them from the oven, brush a bit of maple syrup on top, to give to that glaze and shininess.
Grilled radicchio
- Cut the radicchio head in quarters.
- Heat up the grilling pan and lightly oil with olive oil. With grilling tongs, place the radicchio in the pan and grill just for a few seconds, until it starts to brown. Radicchio is light weight and we normally give it a little help with pressing it down into the pan. This approach helps to get an even sear.
Assembly
- Plate the grilled radicchio, sprinkle with salt and drizzle with pumpkin seed oil and balsamic vinegar cream.
- Load with the tempeh bacon and enjoy one of the best warm salads you’ll ever make.
Notes
- The vegan bacon bits can be made in advance, and stored in the fridge for up to five days.Â
- We are using Treviso radicchio, but you can substitute it with any other type of radicchio or even lettuce if you prefer.Â
I had so much fun creating this recipe and sharing it with you! I hope you give it a try and love it as much as I do. If you do, I’d love to hear your thoughts – please leave a comment and a star rating to let me know how it turned out! Your feedback not only makes my day but also helps other readers decide if they want to make it too. Happy cooking!