When I first became vegan, I learned about all the different plant-based proteins including tempeh. Before becoming Vegan I had never even heard of tempeh. I eventually tried it, probably 3 years after I became Vegan. My first experience with tempeh was at one of my favorite vegetarian restaurants. I went for brunch and had their breakfast special, which came with a big thick piece of tempeh bacon. It was way to bitter for my taste. I dismissed tempeh for a few years after that; I just thought that I didn’t like it. I have tried cooking tempeh in the last two years and I think that it is safe to say that I finally have become a fan. I do think that it is an acquired taste. So if you try it once and your aren’t a big fan, I recommend trying it again in a different form.
This recipe for BBQ Baked Tempeh couldn’t be easier. The tempeh is sliced into thin strips, which allows the tempeh to bake up nice and absorb all that delicious bbq sauce. You can use your favorite barbecue sauce. It can homemade or store-bought. For this recipe, I used one of my favorite store-bough barbecue sauces: Annie’s Naturals Organic Sweet & Spicy BBQ Sauce. This sauce definitely has a nice and spicy kick to it. For a little extra flavor, a little bit of peach jam is added to the sauce. This just adds another sweet element to the sauce.
The tempeh is covered in the sauce and baked in the oven. This is an easy recipe that comes together quickly.
I like to serve this BBQ Baked Tempeh in a sandwich with ripe avocado slices, lettuce from the farmer’s market, all on two toasted slices of local country white bread. I highly recommend the avocado slices because it complements the sauce really well, especially if you are using a spicier BBQ sauce.
A perfect sandwich for Summer.
- 1¼ Cups of your favorite BBQ Sauce
- ¼ Cup Peach Jam
- 1 Large Garlic Clove
- 1 8-ounce Package Tempeh
- Preheat the oven to 350. F
- Heat a medium saucepan over medium heat and pour in the BBQ sauce and peach jam. Grate in the garlic clove.
- Bring to a simmer and cook for 8-10 minutes, stirring often.
- Meanwhile line a large cookie sheet with parchment paper. Slice the tempeh into thin slices, about ⅛-1/4 inch thick. Place onto the cookie sheet.
- Once the sauce is done, add a little bit of the sauce to each side of the tempeh; making sure to evenly coat the all of the tempeh. You will have some sauce leftover.
- Bake for 15 minutes. Remove from the oven and flip the tempeh slices. Bake for another 10 minutes.
- Serve with the the extra sauce.
- Toast two slices of good quality white country bread. Add lettuce to once slice, add a few slices of tempeh, add some extra sauce and top with avocado slices. Top with the other slice of bread. Serve and enjoy!