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BBQ Southern Tempeh

Prep Time: 20 minutes
Cooking Time: 2 hours
Servings: 6 servings

 

2/3 cup  oil
1/4 cup  tamari
1 1/2 Tbsp  paprika
1 tsp  granulated onion powder
1/2 tsp  granulated garlic powder
1  medium onion chopped
4 to 5  cloves garlic
3 cups  tomato sauce
1/2 cup  water
3/4 cup  liquid sweetener
1/4 cup  molasses
1/2 cup  Dijon mustard
1 tsp  dried parsley
1/2 tsp  salt
1 tsp  allspice
1/4 t o 1/2 tsp  crushed red pepper
1/2 cup  lemon juice

To make a marinade, combine the first 1/3 cup oil, the 1/4 cup tamari, and the paprika, onion, and garlic powders until smooth. Cut the Tempeh into narrow strips about 2 inches long and 1/2 inch thick. Place the strips in a metal, glass or ceramic bowl, and cover with the marinade for at least an hour. Stir the strips occasionally so that all the sides will be coated.

Meanwhile, make the barbecue sauce by sautéing the onion and garlic in the remaining 1/3-cup oil in a large, heavy saucepan or stockpot until the onion is translucent. Add all the remaining ingredients, except the lemon juice and tamari, and bring to a boil. Reduce the heat to low, and simmer for 1 hour, stirring occasionally. Then add the lemon juice and tamari, and simmer for 10 more minutes.

Preheat the oven to 350ºF. Place the marinated Tempeh strips on oiled baking sheets, and bake for 20 minutes on each side. Pour the barbecue sauce over the strips, and bake for 10 to 15 minutes more. Serve hot with your favorite barbecue side dishes, or chill for a picnic treat.