*Vegan
Devils on Horseback are a cocktail party classic hors d’oeuvre that I had never heard of until I was twenty-eight years old. I guess my parents didn’t throw the right kind of parties. They are sweet, savory, and smoky—what’s not to like? Traditionally they’re stuffed with mango chutney, but I prefer the texture of toasted pecan halves and obviously I swapped out the bacon for fakin’. I made these for a wedding once, and the crush of well-dressed people trampling each other to grab a handful looked like something out of World War Z.
9 Medjool dates (Don’t skimp and buy cheap dates—get the big, sticky ones. It makes a difference.)
1 package Lightlife Organic Fakin’ Bacon Tempeh Strips (I like this brand best, but any veggie bacon is fine.)
9 pecan halves
9 toothpicks, soaked in water for 30 minutes to prevent burning
Misto filled with olive oil, or cooking spray
1. Preheat the oven to 400°F. Line a baking sheet with parchment paper.
2. Slice each date lengthwise. Remove the pit and replace it with a pecan.
3. Close the date and wrap it with a tempeh strip. Use the toothpick like a sword to pierce the pecan and date in order to hold them together.
4. Place the wrapped dates on the lined baking sheet. Lightly spray them with your Misto or cooking spray.
5. Bake until the tempeh is crispy, 12 to 15 minutes. If you crank up “Sympathy for the Devil” by The Rolling Stones on repeat, it’ll be ready around the time the song has played twice.
6. Remove from the oven. Serve hot, and get out of the way.