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Vegan Barbecue Tempeh


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

Prep Time
Cook Time
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.

2 servings, about 6 pieces or 4 ounces each

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®Organic Light Brown Raw Cane Sugar

2 teaspoons Liquid aminos or soy sauce

1 package (8 oz) Tempeh


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.