This week we will be making another of my favorite summer recipes! The homemade BBQ sauce is my dad’s Midwestern recipe, which was the thing I thought I would miss most when I became a vegetarian. Hence, I found tempeh to be the perfect vehicle to carry the sauce!

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1 package 3-Grain Tempeh 

Safflower or Canola Oil

BBQ sauce (recipe below)

Ingredients:

1 large onion, chopped (2 ½ cups)

1 Tbs. grated ginger

2 large green peppers, chopped

¼ cup olive oil

2 celery stalks (1 ½ cups)

4 Tbs finely chopped garlic

1 Tbs Dijon mustard

½ t. dry wasabi mustard

2 Tbs horseradish

½ cup Worchester sauce

¾ cup White Vinegar

½ 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. can organic diced tomatoes

1- 18 oz jars of TJ BBQ sauce

2 cans Fire Roasted Tomatoes with Chipotle peppers

Instructions:

Sauté 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.

Sauté 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 350º oven for 30 minutes or cook on grill