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.

Tempeh Baked Beans, Rosemary Cornbread & Broccoli Salad

This might not look like it, but this is a great meal to take on the go. I went up to the mountains today and came prepared with this lunch in tow knowing how hungry we would be after hours of climbing hills to quickly plummet down them. I packed the baked beans in a thermos and the salad with dressing on the side. Everything was at a great temperature and was just what we needed before going back at it.


Sweet and savory baked beans, cooked overnight with basically no effort whatsoever. Tender cornbread studded with fresh corn, red bell pepper, rosemary and a crisp roasted broccoli salad with cashews and tamari dressing.


Tempeh Baked Beans
8 oz tempeh, crumbled
2-15oz cans great northern beans
2 cups ketchup
1 cup organic light brown sugar
1/2 cup molasses
1/2 cup small dice red onion
1 garlic clove, minced
1 tbl vegan worcestershire sauce
1 tbl dijon mustard
1 tbl cumin
1 tsp sea salt
1 tsp chili powder
1 tsp dried garlic powder
1 tsp black pepper

Combine all of the ingredients in a crock pot and cook on high for 5 hours or low for 8 hours or overnight.

Rosemary Cornbread
1 1/2 cup oatmilk
1 1/2 tbl apple cider vinegar
2 tbl safflower oil
1 cup ap flour
1 cup cornmeal
1/4 cup organic cane sugar
1/2 tsp sea salt
1 tsp baking powder
1 tsp baking soda
2 tbl chopped fresh rosemary
1 cup corn kernels, fresh or frozen
1/2 red bell pepper, minced

Preheat the oven to 425. Grease an 8x8 baking dish or 9" cake pan.
Combine the milk, vinegar and oil. Let sit for 2 minutes. Add the flour, cornmeal, sugar, salt, baking powder, baking soda and rosemary. Whisk to combine. Stir in the corn and red bell pepper.
Pour into the baking dish and bake for 25 minutes or until a toothpick inserted in the middle comes out clean.


Broccoli Salad
2 cups broccoli florets
1 large carrot, thinly strips
2 tbl extra virgin olive oil
1/4 tsp red pepper flakes
salt and pepper
1/2 cup toasted cashews
1/2 cup sprouts

Preheat the oven to 375. Toss the broccoli and carrots with oil, red pepper flakes and salt and pepper to taste. Roast for 20 minutes until lightly charred on the edges. Remove from the heat and add the cashews and sprouts. Toss with dressing when ready to serve.


Tamari Dressing
2 tbl tamari
2 tbl chopped scallions
2 tbl vegan mayonnaise
1 tbl rice wine vinegar
1 tbl toasted sesame seeds
1 tsp organic cane sugar

Combine all of the ingredients in a blender and blend until smooth.