Saturday, July 6, 2013

Barbecue Tempeh Bowl

Normally when making a bowl like this, I like to make everything from scratch. Today was an exception. I wanted to eat more than I wanted to cook so I took some help from the grocery store and purchased BBQ sauce and baked beans. From there I simply cooked the tempeh in the sauce and made a quick slaw while the collards were steaming.

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Crisp cubes of tempeh simmered in tangy barbecue sauce with baked beans, collard greens and a refreshing slaw filled with snap peas, beets and carrots.

Barbecue Tempeh Bowl
serves 3
2 tbl extra virgin olive oil
16oz tempeh, medium cubed
1 cup barbecue sauce
1 cup water
1 bunch collard greens, steamed
1-15oz can vegan baked beans
Beet & Carrot Slaw

Saute the tempeh in olive oil until brown and crispy, 5-7 minutes. Add the barbecue sauce and water and simmer for 10-15 minutes until the sauce is thick.
Serve the tempeh in a bowl with steamed collards, baked beans and slaw.

Beet & Carrot Slaw
2 cups shredded green cabbage
1 cup shredded raw beets
1 cup shredded carrots
1/2 cup thinly sliced sugar snap peas
1/2 cup vegan mayonnaise
1 tbl dijon mustard
1/2 tsp cumin
1/2 tsp dried dill
1/4 tsp pepper

Combine all of the slaw ingredients together and chill for at least 15 minutes before serving. When ready to eat, taste and season with salt if necessary.

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