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BBQ Tempeh

Prep Time:

10 minutes

Cook Time:

20-30 minutes

Serves:

4 servings

Meal Type:

Dinner

About the Recipe

The trick here is getting a good store-bought BBQ sauce. Sure you can make your own, but to keep cost and time to a minimum - I am here to say there are really good sauces out there that are not filled with mystery ingredients.

Ingredients

  • 2 packages of tempeh (halved and cut into triangles)

  • 1 red onion (sliced thin)

  • 1/2 bottle of a good store-bought BBQ Sauce

  • 3 pounds of Yukon Gold potatoes (washed and quartered)

  • 1 stick of plant based butter

  • 1/2 cup soy milk (you may need more depending on the size of the potatoes)

  • 1 tsp salt

  • 1 tsp garlic powder

  • Fresh ground pepper

  • Vegetable of choice (like carrots, broccoli, cauliflower, etc.)


Preparation

Here is the method on how to cook everything so it is all completed at the same time.

  1. Preheat oven to 425 (this is for the veg - so it all depends on what type of veg you are doing - if you are doing frozen, you can omit preheating!)

  2. Prep all your other items so they are ready to go.

  3. Get your potatoes in the water and get boiling.

  4. Add your veg to the oven (if roasting), set timer for 20 min

  5. Cook your tempeh.

  6. Allow tempeh to cook, while finishing the potatoes, and pull the veg from the oven.

  7. Now plate and eat!


For the mashed potatoes

  1. Prepare your potatoes. No need to peel unless you want to!

  2. Place the potatoes in a pot and cover with cold water, drain and do it again two more times. (Each time you are rinsing the starch from the potato which makes them creamy.) Now cover the potatoes with cold water with 1 1/2 tsp of salt and bring to a boil.

  3. After about 15 minutes poke the potatoes with a fork, if they are tender - they are ready.

  4. Drain the potatoes and put the potatoes back in the pot.

  5. Add cubes of the butter, salt, pepper, and garlic powder.

  6. Mash the potatoes.

  7. Now start adding the milk to the potatoes and whip. Continue to add the milk until it is a smooth consistency. Now add one more cube of butter on top and cover the potatoes until ready to serve.


For the tempeh

  1. Cut the tempeh into triangles. Depending on your knife skills you should be able to get 8 triangles per package of tempeh.

  2. Prepare your onion

  3. Heat up a cast iron pan and add EVOO to cover the bottom of the pan.

  4. Once the oil is warm, cook the onions with a pinch of salt. Cook for about 10 minutes stirring constantly until they become translucent and there is a bit of charring. Remove from pan.

  5. Add a little bit of oil to the pan. Place the tempeh in the pan one side down. Cook for about 3-5 minutes each side until the tempeh gets a bit browned.

  6. Next add the BBQ sauce. Be careful here, pour it in slowly, the hot pan and the oil are hot and it could jump back at you and oil burns are not fun.

  7. Next add the onion on top and drop the pan to medium low heat and allow the tempeh to cook with the sauce and onion.


For the vegetables

  1. For this dinner, I roasted multi-color organic carrots.

    1. Cut carrots into small wedges.

    2. Toss with EVOO, salt, pepper, and 1/2 tsp Maple Syrup (now there is only one syrup to get and that is Vermont Maple Syrup - my grandmother was born and raised in VT and she made me promise to only (and always) buy from VT - and so I do. I absolutely love Ackermann Maple Farm's syrup - and have been ordering from them for over 7 years)

    3. Place on baking sheet with parchment paper and roast until golden.

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