Bbq Tempeh Food

BBQ TEMPEH SANDWICH WITH MAPLE DIJON SLAW

Steps:

• Sauté the onions and garlic in a medium saucepan until translucent.
• Combine all other ingredients.
• Bring to a boil.
• Reduce to simmer.
• Pour on tempeh.
• Cook for 20 minutes on simmer.
• Cut each tempeh block in half.
• Pout 1/8 cup BBQ sauce into a refrigerator safe container
• Place pieces of tempeh on top of the BBQ sauce.
• Add more BBQ sauce; repeat until the top of the tempeh is covered.
• Marinate overnight.
• Heat the grill to low heat.
• It is all about cooking it low and slow.
• Use a grilling mat, or directly on the grill, place a single layer of marinated tempeh on the grill.
• Reserve the BBQ sauce in the container.
• Cook 8 minutes on each side, using a spatula to flip pieces
• Put tempeh back into the container for an extra coating of BBQ sauce.
• Cut apples and place them in 2 Tablespoons of lemon juice and set aside.
• Cut all ingredients and place them in a bowl.
• Drain apples and add them to the bowl.
• Drain cashews
• Add all ingredients to a high-speed blender
• Blend until smooth
• Pour over the slaw ingredients and toss.
• Refrigerate until ready to use.

BBQ TEMPEH

Steps:

• Slice the tempeh crosswise into ½-inch thick strips. Then, place each strip on its side and slice in half lengthwise to make it thinner.See the step-by-step photos in the blog for reference.
• Optional - steam the tempeh. Place the tempeh pieces in a steamer basket fitted in a saucepan with a few inches of water. Bring the water to a boil, cover, and steam the tempeh for 10 minutes. Note: I typically steam tempeh to get rid of its characteristic bitter taste, but I find it unnecessary in this recipe, as the BBQ sauce is so bold in flavor.
• Line a cutting board or plate with a few paper towels.
• Cook the tempeh. Heat a 12-inch nonstick frying pan over medium heat with 1 ½ tablespoons of the oil. Once the oil is shimmering (it will take a few minutes), arrange the tempeh slices in a single layer. Cook for 3 ½ to 4 ½ minutes, until nicely golden brown on the bottom side. Brush the top side of each tempeh piece with the remaining oil or spray with cooking spray (I used avocado oil spray), then flip each piece and cook on the second side for 2 ½ to 4 more minutes until seared on the other side. Transfer to the paper towels.Turn the heat off and allow the pan to cool down for a few minutes.
• Make the BBQ sauce (recipe below). Note: you do NOT need to simmer the BBQ sauce on the stove for a full 5 minutes, as in step #2 in the recipe card below. You will simmer it for a few minutes in the next step.
• Return the frying pan to medium-low heat and pour in the BBQ Sauce. Allow the sauce to cook for 1 to 2 minutes, or until gently simmering, stirring with a silicone spatula. If the pan is too hot, the sauce will rapidly simmer, so lower the heat a touch. Add the tempeh back to the pan, and coat the tempeh in the sauce for a minute or two until very saucy. Enjoy!

BARBEQUE TEMPEH SANDWICHES

Steps:

• Pour the barbeque sauce into a medium bowl. Crumble the tempeh into the sauce, and let it marinate a little, about 10 minutes.
• Heat oil in a skillet over medium heat. Add the red and green peppers, and the onion. Cook, stirring frequently until tender. Stir in the tempeh and barbeque sauce, and heat through.
• Spoon the tempeh mixture onto kaiser rolls, and serve.

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.

GRILLED BBQ TEMPEH STEAKS

Steps:

• Combine the ketchup, maple syrup, Dijon, vinegar, Worcestershire, smoked paprika, salt and pepper in a small saucepan. Whisk together and bring to a simmer over medium heat. Continue simmering, whisking occasionally, until the sauce is thick and reduced by half, about 5 minutes. Remove from the heat and set aside to cool.
• Prepare a grill or grill pan for medium heat.
• Meanwhile, cut each block of tempeh in half parallel to the cutting board to create a total of 4 thinner slabs, then cut each slab in half crosswise. Gently score the tempeh diagonally in a crosshatch pattern, being careful not to cut all the way through.
• Brush the grill with vegetable oil. Generously brush the scored side of the tempeh with about one-third of the barbecue sauce, letting it seep into the crevices. Grill sauce-side down, undisturbed, until nicely charred, about 4 minutes. Brush the tops of the tempeh with another third of the barbecue sauce, then flip and grill, undisturbed, until nicely charred, about 4 minutes more. Brush the tops of the tempeh with the remaining barbecue sauce.
• Transfer the grilled tempeh to a platter and serve immediately.

NORTH CAROLINA STYLE TEMPEH BARBECUE

Steps:

• In a large skillet, place a steamer rack.
• Place water in skillet, not touching the steamer rack.
• Place tempeh slices on rack and steam 15-20 minutes.
• Place on paper towels, remove rack and wipe out the skillet.
• Place oil in skillet and over medium heat, fry the tempeh on each side until golden brown.
• Remove and place on paper towels to drain.
• Add onion to skillet and saute over medium heat until onion is lightly browned, about 8 minutes.
• Add whole chipotle chile and cook 2 minutes more, until onion is browned.
• Add vinegar to release brown bits from bottom of the pan.
• Stirring in each ingredient gradually, add tomato paste, barley malt, mustard, vegetable stock, and coffee.
• Simmer until mixture is almost reduced by half.
• Remove chipotle, slice in half and remove seeds, mince and return to sauce.
• Add browned tempeh and simmer about 10 more minutes.
• Divide tempeh and sauce evenly among buns and serve with coleslaw, either on the sandwich or on the side.
• I actually serve this on tortilla wrappers with rice and it is great like that!