Barbecue Tempeh Ribs Recipes
MARINATED BARBECUED TEMPEH
Tasty grilled marinated tempeh everyone will enjoy even if they are not vegan.
Provided by Ingrid DeHart - EatWellEnjoyLife.com
Categories Vegan
Time 13m
Yield 3
Number Of Ingredients 9
Steps:
- Slice the tempeh into 6 or 8 rectangles, depending how wide you want the "ribs" to be.
- Steam the tempeh for 15 minutes to soften.
- Whisk together lemon juice, oil, tamari, chili powder, smoked paprika, garlic, oregano and sririacha in a shallow dish or plate.
- Arrange steamed tempeh in dish, turn to coat all over with marinade, cover and refrigerate, turning halfway through, for at least 2 hours or overnight.
- Prepare a grill for medium heat cooking.
- Grill tempeh, flipping once, until browned and hot throughout about 4 minutes on each side.
- Transfer to a plate and serve with barbecue sauce on the side if desired.
Nutrition Facts : Calories 275 calories, Sugar 2 g, Sodium 894.5 mg, Fat 19.1 g, SaturatedFat 3.6 g, TransFat 0 g, Carbohydrate 12.9 g, Fiber 2.3 g, Protein 19.1 g, Cholesterol 0 mg
BARBECUED TEMPEH
Barbecue sauce transforms virtuous tempeh into finger-licking comfort food. One of the benefits of homemade barbecue sauce is the ability to adjust the seasonings to suit your own taste. Use the recipe below as a guideline, altering the ingredients as you see fit. (In a pinch, bottled barbecue sauce may be used.) Times are estimated. Recipe courtesy The Vegetarian Meat and Potatoes Cookbook.
Provided by Sandi From CA
Categories Tempeh
Time 1h5m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Place the tempeh in a medium-sized saucepan with water to cover, bring to a simmer, and cook for 10 minutes. Drain the tempeh and pat dry. Set aside.
- Heat the oil in a large skillet or wok over medium heat. Add the tempeh and cook, turning, until browned on both sides, about 5 minutes total. Remove with a slotted spoon and set aside.
- Add the onion, garlic and ginger to the skillet, cover and cook, stirring a few times, until softened, about 5 minutes.
- Stir in the tomatoes, molasses, mustard, tamari, vinegar and cayenne and bring to a boil.
- Reduce the heat to low and simmer, stirring occasionally, to thicken the sauce slightly and develop the flavors, about 15 minutes.
- Return the tempeh to the sauce and cook for 10 minutes longer, then serve.
Nutrition Facts : Calories 391.1, Fat 19.5, SaturatedFat 3.5, Sodium 946.7, Carbohydrate 36.6, Fiber 2.5, Sugar 12.7, Protein 24.5
BARBECUE TEMPEH RIBS
These Barbecue Tempeh Ribs are a plant-based version of a classic American favorite. They're so simple to make and full of amazing flavors.
Provided by The Nut-Free Vegan
Categories Entree
Time 50m
Number Of Ingredients 8
Steps:
- Preheat oven to 400° F.
- Mix paprika, salt and pepper together.
- Cut tempeh blocks into three equal strips, lengthwise.
- Line a large baking sheet with parchment paper and set out tempeh.
- Coat tempeh with olive oil and then cover with the rub as evenly as possible.
- If you're using Liquid Smoke mix it in with the barbecue sauce. Brush the sauce over the tempeh, making sure to coat the surface on all sides.
- Place tempeh in the oven and cook for 40 minutes, rotating the pieces every 10 minutes to ensure cooking on all sides. If the tempeh starts to dry, brush on a bit more barbecue sauce when rotating.
Nutrition Facts : ServingSize 1 g
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- Stir the water, soy sauce, maple syrup, paprika, onion powder, and garlic powder together in a small bowl.
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- Simply slice the tempeh into strips about 1/2″ or so thick and place them in a baking dish. Personally, I always line my baking dishes with parchment sheets for two reasons. One reason is to prevent sticking without using any oil, and the other reason is that they make cleanup a breeze.
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