Here, I challenged myself to create a sugar-free BBQ sauce for tempeh.  I was tempted to add a tablespoon of molasses, but I resisted the urge and kept this recipe strict NSNG (No Sugar No Grains).  If you want to add a little bit of sweetener, go for it.  I imagine it would balance out the acidity just a bit.  But anyway, I consider this recipe a success.  The Frank’s RedHot sauce provides a little kick.


1 T coconut oil

8 oz thawed tempeh (slice lengthwise, then in cubes)

3 large cloves minced garlic
1 small or 1/2 large onion, sliced
1 large stalk broccoli (finely chop the stem)

15 oz can organic tomato sauce
1 1/2 T apple cider vinegar
1 T tamari or soy sauce
1 t mustard
1 t Frank’s RedHot sauce
1 t liquid smoke

dash garlic powder
1/4 t sea salt
1/4 t black pepper
1/4 t chili powder
1/4 t oregano
1/2 t BBQ seasoning blend (I found it in the bulk section of my Co-op. You could probably omit.)
2 t smoked paprika

Tangy BBQ Tempeh Ingredients - IMG_2551


Melt the oil on medium heat in a high-sided 9 1/2″ saute pan.  Saute the tempeh and veggies for several minutes, then add the liquid ingredients and the spices.  Simmer and reduce the liquid for about 30 minutes uncovered, stirring frequently.  The sauce will bubble and splatter, so you may need to adjust the heat periodically.

Tempeh & Veggies - IMG_2552

Tangy BBQ Tempeh - IMG_2555


I kept the whole meal NSNG by serving this over chopped romaine leaves and under avocado slices.

Of course, this would also be quite tasty on a toasted bun.  (Duh.  What isn’t tasty on a bun?)

Serves 2 generously.

Tangy BBQ Tempeh - IMG_2563

Thank YOU for not eating animals!


(Plant Powered No Sugar No Grains)