Vegan Barbecue Tempeh

An easy and satisfying recipe that pairs well with all of the traditional summer fixings from cornbread to coleslaw.

Prep Time

10 minutes

Cook Time

25 minutes

Yields

2 servings, 4 ounces each

Meet the Chef: Lauren Waterman

Lauren is the vegan recipe developer and photographer behind the blog Chickpea and Herb. She focuses on garden to table food with a big emphasis on seasonal ingredients and sustainability. She lives in Philadelphia with her musician husband and three freeloading kitties.

Ingredients


  • ½ Large spanish or white onion
  • 2 tablespoons + 1 teaspoon Olive oil
  • 2 teaspoons Onion powder
  • 1 ½ teaspoons Garlic powder
  • ¾ teaspoon Smoked paprika
  • ¼ teaspoon Cloves
  • ½ teaspoon Whole grain mustard
  • ½ teaspoon Salt
  • ⅛ teaspoon Pepper
  • 1 tablespoon Tomato paste
  • ⅔ cup White vinegar
  • ⅓ cup Florida Crystals® Regenerative Organic Light Brown Sugar
  • 2 teaspoons Liquid aminos or soy sauce
  • 1 package (8 oz) Tempeh

Instructions

Step 1

Slice your tempeh into pieces about ½ inch thick.

Step 2

Place in a frying pan with a teaspoon of olive oil or on a grill pan. If frying in a pan, cook each side for 5 minutes, or until golden brown. If grilling, turn your burner to high, wait for the skillet to get fully hot, then add the tempeh. Cook for about 5 minutes on either side, or until dark grill lines appear.

Step 3

Remove from heat and toss in barbecue sauce. Serve with your favorite summer side dishes.

Chef's Tip

You can cook your tempeh right in the sauce in a frying pan to make this a one-pan meal! Simply slice the tempeh and add to the pan during the simmer portion, and let heat for about 15 minutes. You may need to add ¼ cup water to prevent the sauce from thickening up too much or sticking to the pan.

YOU CAN ALSO TRULY NOTICE A DIFFERENCE IN THE BAKED GOODS WHEN CHOOSING FLORIDA CRYSTALS® VS. ANOTHER BRAND.

- THE BANANA DIARIES, BRAND PARTNER

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