North Carolina Style Tempeh Barbecue
I got this recipe from Veggie Life Magazine and it is great. If you use molasses in this recipe, use 2/3 cup coffee and add 1/3 cup water. chipotle chiles are smoked jalapeno peppers, available dried or canned (often these are in adobo sauce). You can find this at Wal*mart or at Mexican markets.
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INGREDIENTS
Nutrition- 1
- 1⁄4cup vegetable oil
- 1
- 3tablespoons cider vinegar
- 3
- 2tablespoons barley malt syrup (*see note at top of recipe) or 2 tablespoons molasses (*see note at top of recipe)
- 1tablespoon dijon-style mustard
- 1 1⁄2cups vegetable stock
- 1
- salt & freshly ground black pepper
- 4whole grain sandwich rolls, toasted
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DIRECTIONS
- 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!
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