Vegan BBQ Tempeh (Gluten-free)

This vegan BBQ tempeh has a deliciously savoury and smoky flavour, perfect for serving in salads and sandwiches. Gluten-free, easy to make in under 30 minutes.

As we continue with my Veganuary series, featuring my favourite simple go-to vegan recipes, I couldn’t go for very long without featuring tempeh. I discovered this ingredient pretty early in my vegan journey, and fell in love with it immediately!

Tempeh is a traditional Indonesian product that is made from fermented soy beans. It has a firm texture and a distinctive nutty flavour. It also absorbs flavours really well, making it a fantastic versatile ingredient.

About this vegan BBQ tempeh

If you love rich and savoury flavours, you will love this recipe! It is made with a delicious BBQ sauce and glaze that the tempeh absorbs perfectly. And you only need a few ingredients to achieve a smoky, savoury flavour with a hint of spice.

I steamed the tofu, then coated it in some of the the sauce before baking, and added the rest of the sauce afterwards. The end result is so delicious, I have been making it a few times a week and don’t see myself getting bored any time soon!

Why steam tempeh?

Tempeh straight out of the package has a little bit of a bitter aftertaste. Steaming helps to get rid of this. You can either place the tempeh in a steamer basket for 10 minutes, or cover it in boiling water and simmer for 5 minutes, until most of the water evaporates.

Ingredients you’ll need

• Tempeh. Make sure to get an unflavoured variety.
• Tamari. You can use soy sauce if not avoiding gluten.
• Balsamic glaze. Balsamic vinegar also works.
• Coconut sugar. You can also use maple syrup.
• Apple cider vinegar.
• Peanut butter. You can leave this out, but it does help to add a great nutty undertone.
• Smoked paprika.
• Cumin.
• Garlic powder.
• Cornstarch. This is to help thicken the sauce.
• Water.

How to make BBQ tempeh

Firstly, preheat the oven to 180 degrees C (350 F) and line a baking tray with a sheet of parchment paper.

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Meanwhile, add the tempeh to a saucepan and just about cover it in water, simmering for 5 minutes. Drain if there is any water left.

Meanwhile, add the tempeh to a saucepan and just about cover it in water, simmering for 5 minutes. Drain if there is any water left.

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Prepare the sauce by stirring together the tamari, balsamic vinegar, coconut sugar, apple cider vinegar, peanut butter, smoked paprika, cumin, garlic powder, cornstarch and water.

Pour the sauce into a small pan and stir over a medium heat for around 3 minutes, until it thickens.

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Stir the tofu with around 1/2 the sauce and transfer to the baking tray. Bake in the preheated oven for 20 minutes, until crispy and golden brown.

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Stir the baked tempeh with the rest of the sauce and serve.

How to serve this baked tempeh

• As you can see in the photos, I served the BBQ tempeh in a bowl with rice and mashed avocado.
• It works really well in nourish bowls and salads.
• Add it to sandwiches together with vegetables.
• Serve it as part of a breakfast/brunch with toast, baked beans and scrambled tofu.

Other Veganuary recipes

• Falafel.
• Easy cashew cheese.
• Granola bars.
• Zucchini fritters with red lentils.
• Chickpea salad sandwiches.

Let me know in the comments: what’s your favourite way to cook with tempeh? If you give this vegan BBQ tempeh a go, be sure to tag me on Instagram (@earthofmariaa), and leave your feedback in the comments below together with a star rating.