Recipe by Sandi (From CA)
Barbecue sauce transforms virtuous tempeh into finger-licking comfort food. One of the benefits of homemade barbecue sauce is the ability to adjust the seasonings to suit your own taste. Use the recipe below as a guideline, altering the ingredients as you see fit. (In a pinch, bottled barbecue sauce may be used.) Times are estimated. Recipe courtesy The Vegetarian Meat and Potatoes Cookbook.
Top Review by VeggieBunnyLilo
I made some changes, but FANTASTIC! I broke up the tempeh, simmered, drained, strainer and patted dry with a towel. I added a bit of olive oil and sauteed the crumbles for about 10 minutes, used Jack Daniels BBQ sauce and had a fresh, soft Portugese roll! Best dinner in a while and I did it within my WW points for the day! THANK YOU for posting!
- 1 lb tempeh, cut into 1/2-inch-wide strips
- 2 tablespoons olive oil
- 1 small yellow onion, minced
- 1 garlic clove, minced
- 1 1⁄2 teaspoons peeled and minced fresh ginger
- 1 (14 ounce) can crushed tomatoes
- 1⁄4 cup unsulphured molasses
- 1 tablespoon Dijon mustard
- 3 tablespoons tamari or 3 tablespoons other soy sauce
- 1 tablespoon rice vinegar
- 1⁄8 teaspoon cayenne
Directions See How It's Made
- 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.