Get the Recipe: Vegan BBQ Tempeh (Gluten-free)
This vegan BBQ tempeh is rich, savoury, and smoky, as well as perfectly crispy. It is delicious in salads, sandwiches or nourish bowls, as well as easy to make in under 30 minutes. Gluten-free.
Ingredients
- 8 oz tempeh, chopped
- 2 1/2 tbsp tamari
- 1 1/2 tbsp balsamic glaze
- 1 1/2 tbsp coconut sugar
- 2 tbsp apple cider vinegar
- 1 tbsp peanut butter
- 1 tsp smoked paprika
- 1 tsp cumin
- 1 tsp garlic powder
- 1 1/2 tbsp cornstarch
- 1/4 cup water
Equipment
- Conventional oven
- Baking tray
- Sauce pan x 2
- Mixing bowl
Instructions
- Preheat the oven to 180 degrees C (350 F) and line a baking tray with a sheet of parchment paper.
- Add the tempeh to a saucepan and just about cover it in water, simmering for 5 minutes. Drain if there is any water left.
- 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.
- 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.
- Stir the baked tempeh with the rest of the sauce and serve.
Calories: 366kcal, Carbohydrates: 35g, Protein: 26g, Fat: 17g, Saturated Fat: 3g, Sodium: 1328mg, Potassium: 626mg, Fiber: 1g, Sugar: 10g, Vitamin A: 493IU, Calcium: 135mg, Iron: 5mg