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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

Tangy BBQ Tempeh Ingredients - IMG_2551

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.

Tempeh & Veggies - IMG_2552

Tangy BBQ Tempeh - IMG_2555

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.

Tangy BBQ Tempeh - IMG_2563

Thank YOU for not eating animals!

#PPNSNG

(Plant Powered No Sugar No Grains)

Today we passed through Kelowna on the way to Big White Ski Resort.

We’ve never been to this part of Canada before.  Of course, every trip away from home is a fun opportunity to check out new vegan/vegetarian restaurants.  That’s definitely part of the fun of being vegan!

In Kelowna, we were excited to find (on Happy Cow) a completely vegan restaurant.  Spoiled!  I have a vegan life of abundance, not deprivation.

Lake Tai - IMG_1998

Lake Tai - IMG_2002

Lake Tai - IMG_1999 Meaning of Vegetarian - IMG_2000

We ordered some pan-fried dumplings for an appetizer.

Pan-fried Dumpling - IMG_2006

Pan-Fried Dumplings - IMG_2009

For dinner, we split an order of sweet & sour veggie meat.

It was very dessert-like, actually!

Sweet & Sour Veggie Meat - IMG_2007
We also split an order of stir-fried vegetables.  I adore broccoli and cauliflower.

Stir-Fried Vegetables - IMG_2008

Along with the bill, we were served a small “pineapple donut.”  YUM!

Pineapple Donut - IMG_2011

You can find this restaurant at:
1958 Kirschner Rd., Kelowna, BC  V1Y 4N6
Telephone:  778-478-9931

"There are those who are appalled because I am so vocal about injustice, yet I am equally appalled by their silence." Lujene Clark

“Every time you purchase animal products you pay assassins to murder sentient beings for you.”

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"My purpose is not to offend you, it is to provoke you to think." Unknown

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