Bbq Tempeh Stuffed Sweet Potatoes Food

BBQ TEMPEH STUFFED SWEET POTATOES

Steps:

• Preheat oven to 400°F. If using a toaster oven, select the BAKE setting and adjust the cooking rack to the bottom placement.
• Slice sweet potatoes in half lengthwise and place on a baking sheet. Drizzle with oil and use your hands to rub oil onto the potatoes and pan.
• Bake sweet potatoes (with interiors facing the pan) until they are fork-tender, about 25 to 30 minutes.
• Remove tops and seeds from mini bell peppers, chop into 1/2-inch pieces.
• Heat olive oil in a skillet over medium heat, add onion and bell pepper. Crumble tempeh into the pan. Cook, stirring occasionally until the vegetables have softened and the tempeh is browned in spots about 8 to 9 minutes.
• Remove skillet from heat, add BBQ sauce. Stir well, taste, and adjust seasoning as desired.
• Mash the flesh of the sweet potatoes with a fork, season with salt and pepper.
• Top sweet potatoes with the tempeh mixture, red cabbage, guacamole (or avocado slices), and cilantro. Serve warm and enjoy!

BARBECUED TEMPEH

Steps:

• Place the tempeh in a medium-sized saucepan with water to cover, bring to a simmer, and cook for 10 minutes. Drain the tempeh and pat dry. Set aside.
• Heat the oil in a large skillet or wok over medium heat. Add the tempeh and cook, turning, until browned on both sides, about 5 minutes total. Remove with a slotted spoon and set aside.
• Add the onion, garlic and ginger to the skillet, cover and cook, stirring a few times, until softened, about 5 minutes.
• Stir in the tomatoes, molasses, mustard, tamari, vinegar and cayenne and bring to a boil.
• Reduce the heat to low and simmer, stirring occasionally, to thicken the sauce slightly and develop the flavors, about 15 minutes.
• Return the tempeh to the sauce and cook for 10 minutes longer, then serve.

TEMPEH STUFFED SWEET POTATOES

Steps:

• Cook sweet potatoes in microwave.
• make the peanut sauce. Place all peanut sauce ingredients together in the food processor and blend until combined. Set aside until ready to use.
• Next, make the tempeh. Heat vegetable broth in a medium skillet on medium-high heat. Add onion and garlic and saute until tender, about 4 minutes. Add tempeh and cook until lightly browned, about 3-4 minutes. Add soy sauce, cook another minute and turn off heat.
• When sweet potatoes are cool enough to handle, cut a slit in each one. Fill with a few slices of avocado, the tempeh mixture (it'll fall over the sides - that's okay!), and a drizzle of peanut sauce. Garnish with cilantro, green onions, peanuts, sesame seeds and sriracha.