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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.
INGREDIENTS
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
ASSEMBLY
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.
SERVING
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.
Thank YOU for not eating animals!
#PPNSNG
(Plant Powered No Sugar No Grains)
It took me several tries to perfect my own version of vegan Sloppy Joe filling. The last attempt set my mouth on fire! Technically, it’s a bit too thin to use as a sandwich filling. It’s more like a thick soup. You can adjust the water quantity if you like.
I’m avoiding processed grains, so I chose to eat my creation over boiled, mashed sweet potato instead of bread. This is Plant Powered NSNG (No Sugar No Grains). PPNSNG.
Sloppy Lentils Over Sweet Potato, with Avocado
INGREDIENTS:
Coconut oil
6 cloves garlic, minced
1 onion, chopped
2 green peppers, chopped
2 carrots, chopped
20 crimini mushrooms, sliced
dash garlic powder (I like garlic!)
1/4 t black pepper
1/2 t BBQ seasoning blend (Omit if you don’t have it. I found mine in the bulk spices area of my food Co-op)
1 t salt
3 t chili powder
4 t oregano
2 cups lentils, rinsed (I like to use a combo of red and green)
1 can (28 oz) crushed tomatoes with basil
4 cups water
1 vegan broth cube
2 T mustard
ASSEMBLY:
Use a large soup pot. Use about 1/2 T oil to saute the veggies and spices for several minutes on medium heat. Add the lentils, tomatoes, water and broth cube. Simmer covered for 1/2 hour. Add the mustard and simmer for another 1/2 hour, until the lentils are fully cooked. Turn off the stove and let rest uncovered for 10 minutes. Freeze in 1 pint size wide mouth canning jars. Makes about 7 pints.
Sloppy Lentils
This is heavenly with slices of ripe avocado.
Avocado
Freeheel Vegan 