North Carolina Style Tempeh Barbecue

Recipe by Shannon Holmes
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READY IN: 55mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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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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