This recipe is so easy to make with very little prep or cleanup time. If you are a Tempeh "virgin" I would highly recommend trying this out. Tempeh is made from fermented and compressed soybeans and usually includes other whole grains (ie-brown rice). Due to the fermentation process and use of the entire soybean; the protein, fiber and vitamin content is higher than other vegan meat substitutions. Tempeh has a nutty, meaty and mushroom-like flavor and firm texture. It absorbs its surrounding liquids and flavors very easily, which makes tempeh great used with marinades. You can find it in the refrigerated or frozen section of your grocery store near other vegetarian soy/tofu products.
I actually made the original recipe during a food demonstration for vegan cooking last year. It was the first time I ever cooked Tempeh, so needless to say I was a bit skeptical. It turned out so good that I have kept it in my recipe book and cooked it a few times since. The original recipe came from a book titled The Modern Vegetarian Kitchen by Peter Berely; but the recipe I give is slightly modified with a little more sweet & spice in it. Most recipes call for sliced tempeh, because of its texture I crumbled it to resemble "sloppy joe" style meat. The intense smoky, sweet and spicy flavors make this a crowd pleasing recipe! Add it to a bun with the slaw recipe below and you will have a delicious meatless BBQ sandwich. You could also use this marinade with any type of meat or meat substitution.
BBQ TEMPEH SLOPPY-JOE FILLING
- 1 pound tempeh (2 blocks)
- 1/2 cup apple cider vinegar
- 1/2 cup low sodium soy sauce
- 1/4 cup olive oil
- 1/3 cup pure maple syrup
- 1 Tbsp brown sugar
- 2 tsp ground cumin
- 2 tsp ground chipotle chili
- 1 tsp dried thyme
- 1 tsp paprika
- 1 tsp onion powder
- 1/2 tsp garlic powder
- 1/2 tsp ground cayenne pepper
Crumble the tempeh with your hands until the block is broken up and it resembles large crumbs. In a wide mouth jar (ie, mason jar) or bowl, mix together apple cider vinegar through the cayenne pepper. Add the crumbled tempeh to the jar or bowl and shake or stir to coat. I find that a wide mouth jar works great to coat the tempeh, also cutting down on dishes to clean. Line 2 heavy duty foil sheets (i find that the 'non-stick' foil works very well) on a plate, folding the edges up to create a slight pocket so liquid wont run out of the foil. Pour the tempeh mixture onto the foil and spread the mixture evenly. Warm up the grill on low heat, making sure the flame is not too high; then place the tempeh mixture on the grill and cover. Cook over low heat, making sure the flame does not touch the foil (as it will easily burn the tempeh) for about 10-15 minutes; depending on how hot your grill is. Check and stir the mixture every 4-5 minutes to ensure it won't burn. It will be done when most of the liquid is absorbed in the foil sheet. Take off heat and serve as desired. This recipe usually makes about 4-6 sandwiches (depending on how big you make them) My favorite way is serving it as little sliders with the vinaigrette slaw recipe below.
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| BBQ Tempeh Slider...Yummm! |
- 4 cups pre-shredded coleslaw mixture (~1 bag)
- 1/4 cup thinly sliced red onion
- 1/4 cup apple cider vinegar
- 2 Tbsp white sugar
- 2 Tbsp canola oil
- 1/2 tsp celery salt
- 1/2 tsp dried mustard
- 1/2 tsp ground black pepper
In a jar, combine cider vinegar through black pepper. Cover and shake well to combine. In a large freezer bag (or bowl) combine coleslaw mixture and sliced onion. Pour vinaigrette over slaw mixture and toss to combine. Let the slaw sit for a couple hours to allow sauce to marinate. For best flavor, make the slaw a day ahead.
