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.

Seitan & White Bean Barbecue Sandwiches with Brussel Sprout Slaw

This sandwich is savory, a little sweet, crunchy, sloppy and perfect for lunch or dinner. Each component tastes better the longer it sits which makes this ideal picnic/ travel food. Just make sure to bring plenty of napkins.

Crispy seitan, white beans and orange bell pepper in tangy barbecue sauce and crunchy coleslaw made with brussel sprouts.

Seitan & White Bean Barbecue Sandwiches
makes 3 sandwiches
2 tbl extra virgin olive oil
1 large shallot, minced
1 orange bell pepper, small dice
1 jalapeno, seeded, minced
8 oz seitan, small dice
3 garlic cloves, minced
3 tbl organic light brown sugar
1 tbl apple cider vinegar
1 tbl tomato paste
1 tbl dijon mustard
2 tsp vegan worcestershire sauce
1/2 tsp cayenne
salt and pepper
1/2 cup vegetable broth
1-15oz can white beans, drained and rinsed
3 ciabatta rolls, toasted

Over medium high heat, saute the shallot, bell pepper and jalapeno in olive oil until they start to brown and caramelize, 5-7 minutes. Add the seitan and garlic and cook until the seitan has brown, crispy edges. Add the brown sugar, vinegar and tomato paste and stir to combine. Cook until the brown sugar has dissolved, 2 minutes. Add the mustard, worcestershire, cayenne, 1/2 tsp salt and 1/4 tsp pepper. Deglaze the bottom of the pan with the broth, scraping up all the bits on the bottom. Add the white beans and simmer, uncovered for 15 minutes. Stir every couple minutes so the bottom doesn't scorch. Serve with slaw on toasted rolls.

Brussel Sprout Slaw
12 brussel sprouts, ends trimmed, thinly sliced
1 carrot, grated
1/2 small red onion, thinly sliced
1/4 cup vegan mayonnaise
1 tbl sweet dill relish
1 tbl orange marmalade
salt and pepper

Combine all of the ingredients and season with salt and pepper. Let sit and marinate for at least 15 minutes before serving.

Peach Glazed Tofu, Baked Beans, Sesame Green Beans

Fresh peach and coconut glazed tofu, roasted green beans with sesame seeds and butter and kidney beans simmered in a sweet and savory sauce.

Peach Glazed Tofu
3 tbl extra virgin olive oil, divided
2 extra firm tofu slabs
1/4c chopped white onion
2 peaches, peeled and diced
1 rosemary sprig, minced
1 tbl red wine vinegar
2 tbl maple syrup
1/2c coconut milk
salt to taste

In a small sauce pot, heat 1 tbl of oil and saute the onions until soft and translucent. Add the diced peaches, rosemary and red wine vinegar and cook until peaches are soft. Add the maple syrup and coconut milk and simmer for 5 more minutes. Season to taste with salt.
Blend 2/3 of the peach mixture until completely smooth and pour over tofu to marinate for at least one hour. Set the remaining 1/3 mix aside.
In a large saute pan, heat 2 tbl of oil on high and sear the tofu slabs until golden brown on both sides. Reserve the marinade. Once the tofu has a golden brown crust, add the marinade and the un-blended glaze that was set aside.
Bring to a simmer and cover, cooking for 15 minutes. Turn the tofu over half way through the cooking time, basting the top with glaze.

Baked Beans
2 tbl extra virgin olive oil
1/4c chopped white onion
1-15oz can butter beans, rinsed and drained
1-15oz can red kidney beans, rinsed and drained
1/2c ketchup
3 tbl organic brown sugar
1 tsp pepper
1 tsp sea salt
1 tsp cumin
1 tbl vegan worcestershire sauce

In a small sauce pot, heat oil and saute onions for about 5 minutes. Add the remaining ingredients and bring to a boil. Reduce to a simmer and simmer for 20 minutes. Season with more salt or pepper to taste.

Roasted Sesame Green Beans
1/4 lb green beans, ends trimmed
1 tbl extra virgin olive oil
1 tsp sea salt
1/2 tsp pepper
1 tbl maple syrup
1/2 tsp red pepper flakes
2 tbl sesame seeds

Preheat oven to 375.
Line a baking sheet with foil. Toss the green beans with the remaining ingredients and roast for 15 minutes until the beans have a slightly browned exterior.