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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)
June 29-30, 2013
This weekend, we loaded up our “old school” bikes and headed for the beaches of Ocean Shores, WA to visit Eric’s parents. Lucky us- they have a home just minutes from the ocean.
Eric’s dad turned the big 8-0 on Saturday. Happy Birthday, Darrel!
Once we arrived, we were eager to get down to the sand.
Eric got busy pulling various toys out of Darrel’s storage shed…
Skimboard
“My board matches my boardshorts”
Surfboard
“My shorts keep falling down, but it’s good out there!”
Meanwhile, I walked the beach…
Sunday morning, we enjoyed a 15.5 mile bike ride with Darrel. This is where the “Fit at Eighty” comes in!
Notice the mother-in-law theme here:
- Eric rode a Bianchi bike that came from his mother-in-law (my mom).
- Darrel rides an old Raleigh Colt that belonged to his mother-in-law (Eric’s grandma).
We stopped along the way to enjoy the views.
(Not every summer day at Ocean Shores is quite this perfect! It can be quite cold and foggy.)
I didn’t ride my mother-in-law’s bike. I rode the blue Schwinn beach cruiser that we found several years ago at a thrift store for $14.99.
My back was in perfect comfort, but the seat felt so bulky that it was like I had a big diaper between my legs. HA!
Bye-bye beach!
Finally– no vegan blog post would be complete without some vegan food. I worked up an appetite!
Here’s the GF (Gluten Free) Power Plate that I had from the Veggie Grill on the way home.
Blackened tempeh-portobello mushroom-caramelized onion stack, steamin’ kale, sliced tomato salad, chipotle ranch
Freeheel Vegan 