The non-veganized recipe is here
This unique guac is from chef Rick Bayless of Chicago's Frontera Grill, which, having lived in Chicago, I know to be amazing. My husband saw him on GMA and sent me the link, so I veganized it with tempeh bacon and made it the other night.
Holy. Phenomenal. Guac is pretty much always good anyway, but the Chipotle chilis and tempeh bacon really add another dimension to it. Mr. Bayless also advises to rinse off onions, which I think is a great technique that keeps the onion from overpowering the dish (maybe everyone knows about this, but it's the first time that I've seen it in a recipe).
The tempeh needs to be marinaded for at least 4 hours before frying it up in a pan for this dish. That sounds like a hassle, but on a afternoon that you'll be home anyway, it's totally easy peasy. I printed the tempeh marinade recipe before, but to save you from digging, here it is...
I use an 8 x 8 baking pan and whisk ingredients
4 T Tamari
1/2 c water
1 T Agave Nectar
a pinch- 1/8 t garlic powder
1 T Liquid Smoke
Mix all 5 ingredients in pan. Slice tempeh about 1/8" thick lengthwise, coat each slice in marinade, and leave for 2 hours. After 2 hours, turn to coat other side of slices.