Barbeque Tempeh

This is delicious either “sloppy joe” style (on a bun), or just out of a bowl! This recipe makes enough for two large grown adults for dinner, as well as a big part of lunch the next day. Even if you are not vegan or vegetarian, you are bound to love this.

Barbeque Tempeh Ingredients:

  • 400g tempeh, chopped up in to small pieces
  • 2 cups of barbeque sauce (the recipe I used is below)
  • 1 onion, chopped in large pieces
  • 2 bell peppers, chopped in large pieces

Sauce Ingredients:

  • 1 onion, chopped into small pieces
  • 1 tbsp vegetable or olive oil
  • 1 to 1 1/2 cups of ketchup
  • 1 tbsp soy sauce (or “ketjap” if you happen to live in Holland and have it available…)
  • 1 tbsp raw sugar (or regular sugar)
  • 1 tbsp maple syrup (optional)
  • 1/2 tsp garlic powder
  • salt to taste
Instructions for the barbeque sauce (if making your own):
  1. Fry the onion in a bit of oil until translucent.
  2. Add in the ketchup, soy sauce, sugar, maple syrup, garlic powder & salt (if needed).
  3. Bring to a boil, then reduce heat and simmer while you get the tempeh and veggies ready!

Cooking Instructions:

  1.  In your stirfry pan, “fry” the tempeh on medium-high heat while tossing frequently. Do this without oil, and you’ll see that the tempeh starts to brown nicely. (This makes for great texture!)
  2. Once the tempeh is browned, add in your onions and peppers and toss.
  3. Add the sauce, and continue cooking over medium heat until the onions and peppers get soft.

Browning the tempeh (with bbq sauce simmering on the right):

Adding in the veggies:

Adding in the sauce:

Ready! Serve on bun or by itself in a bowl. We had it just in bowls, but with tortilla on the side to eat with!

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