Recipe: Vegan BBQ Tempeh
Author: Bhavani Jaroff, iEat Green
Recipe type: Entree
- 1 large onion, chopped (2 ? cups)
- 1 Tbs. grated ginger
- 2 large green peppers, chopped
- ? cup olive oil
- 2 celery stalks (1 ? cups)
- 4 Tbs finely chopped garlic
- 1 Tbs Dijon mustard
- ? t. dry wasabi mustard
- 2 Tbs horseradish
- ? cup worchester sauce
- ? cup white vinegar
- ? cup honey
- 1Tbs chili powder
- 2 t. sea salt
- 1 t. marjoram
- 2 tsp. thyme
- 2 t. oregano
- 1 Tbs tarragon
- 2 t. basil
- 3 Tbs molasses
- 1 tsp. liquid smoke
- 1 t. cayenne pepper
- 11 shots of tabasco sauce
- 2 cups water
- 2 small cans of organic tomato paste
- 1- 28 oz. cans organic diced tomatoes
- 1- 18 oz jars of Trader Joe's BBQ sauce
- 2 cans fire roasted tomatoes with chipotle peppers
- Saut? all veggies in the olive oil with garlic and ginger, until soft.
- Add remaining ingredients and simmer for 45 minutes.
- Meanwhile, cut the tempeh in half, then into quarters, then down the middle to make each piece thinner. You should have 8 pieces.
- Saut? each piece of tempeh in the oil until golden brown on each side. Lay tempeh out on a paper towel to absorb the oil.
- Cover bottom of a 9? x 13? baking dish with BBQ sauce and lay out tempeh. Cover the top of the tempeh with BBQ sauce and marinate for 30 minutes.
- Bake in 350 oven for 30 minutes or cook on grill.
Recipe by iEatGreen at https://www.ieatgreen.com/recipe-vegan-bbq-tempeh/
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