An easy and satisfying recipe that pairs well with all of the traditional summer fixings from cornbread to coleslaw.
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.
- ½ Large spanish or white onion ½ Large spanish or white onion
- 2 tablespoons + 1 teaspoon Olive oil 2 tablespoons + 1 teaspoon Olive oil
- 2 teaspoons Onion powder 2 teaspoons Onion powder
- 1 ½ teaspoons Garlic powder 1 ½ teaspoons Garlic powder
- ¾ teaspoon Smoked paprika ¾ teaspoon Smoked paprika
- ¼ teaspoon Cloves ¼ teaspoon Cloves
- ½ teaspoon Whole grain mustard ½ teaspoon Whole grain mustard
- ½ teaspoon Salt ½ teaspoon Salt
- ⅛ teaspoon Pepper ⅛ teaspoon Pepper
- 1 tablespoon Tomato paste 1 tablespoon Tomato paste
- ⅔ cup White vinegar ⅔ cup White vinegar
- Florida Crystals®Organic Light Brown Raw Cane Sugar ⅓ cup ⅓ cup Florida Crystals®Organic Light Brown Raw Cane Sugar
- 2 teaspoons Liquid aminos or soy sauce 2 teaspoons Liquid aminos or soy sauce
- 1 package (8 oz) Tempeh 1 package (8 oz) Tempeh
Make the barbecue sauce:
Dice onion, and add to a pan with 2 tablespoons of olive oil. Saute over medium heat for about 5 minutes until the onion starts to turn translucent.
Meanwhile, combine onion powder, garlic powder, smoked paprika, cloves, mustard, salt, and pepper in a small bowl.
Turn the heat down on the onions, and add tomato paste, vinegar, Florida Crystals® Organic Light Brown Raw Cane Sugar, set aside spices from Step 2, and liquid aminos or soy sauce, and let simmer for another 15 minutes.
Prepare the tempeh:
Slice your tempeh into pieces about ½ inch thick.
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.
Remove from heat and toss in barbecue sauce. Serve with your favorite summer side dishes.
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.