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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)
I created this dish as a healthier alternative to the packaged vegan taco meats that I’ve used in the past (like Yves Meatless Ground Taco Stuffers and Soyrizo). For sure, they are delicious (YUM!), but they’re also highly processed (BOO!). I’m striving to use more whole foods.
Tempeh is a fermented, whole soy food. My favorite brand is Turtle Island Foods. The Organic Five Grain flavor contains (organic) non-GMO soybeans, millet, brown rice, sesame seeds, apple cider vinegar, and rhizopus oligosporus starter culture.
Tempeh can have a bitter edge, so it’s best to cut and steam the pieces of tempeh for about 10 minutes before using. I like tempeh best when it has a chance to soak up flavors from a liquid-based marinade or sauce. The black spots are molds that are supposed to be there.
Steaming the tempeh.
Chopped steamed tempeh.
INGREDIENTS
1- 8 0z “block” or “cake” tempeh, thawed, steamed and chopped
20 crimini mushrooms, chopped or sliced
6 cloves garlic, minced
1/2 onion, chopped
1-2 carrots, chopped
1 jalapeno pepper, seeds removed and minced
1/2 red pepper, chopped
Dash garlic powder
1/2 t salt
1/2-1 t chili powder
1 t oregano
1 t cumin
1 1/2 t salt-free fajita seasoning blend (contains paprika, onion, garlic, black pepper, oregano & cumin)
2 T apple cider vinegar
1 T tamari
1/4 C tomato paste
3/4 C water
Chopped Crimini Mushrooms
ASSEMBLY
While you’re steaming the tempeh, chop the veggies. Keep the mushrooms separate, but you can combine the garlic, onion, carrots, jalapeno, and red pepper in a bowl. Combine the spices. Combine the wet ingredients (vinegar, tamari, tomato paste & water.) After the steamed tempeh cools, chop it.
I used 2 large saute pans, each on medium heat with a little coconut oil.
In the first pan, saute about half of the veggies, half of the spices and all of the mushrooms.
Sauteed crimini mushrooms, veggies & spices.
In the second pan, cook the other half of the veggies and spices with the chopped tempeh and wet ingredients. The liquid marinade will soak into the tempeh. Cook down some of the liquid, but not all.
Tempeh, veggies, spices and liquid marinade.
Finally, combine the two. Portion in 1 cup sized wide mouth freezer jars. Makes 6- 1 cup servings.
Tempeh Mushroom Taco Filling
Eat this filling with your favorite taco fixings, in tortillas or as a salad.
Don’t forget the Pinto Bean Dip!
NSNG = No Sugar No Grain
Freeheel Vegan 