This vegan BBQ tempeh has a deliciously savoury and smoky flavour, perfect for serving in salads and sandwiches. Gluten-free, easy to make in under 30 minutes.
As we continue with my Veganuary series, featuring my favourite simple go-to vegan recipes, I couldn't go for very long without featuring tempeh. I discovered this ingredient pretty early in my vegan journey, and fell in love with it immediately!
Tempeh is a traditional Indonesian product that is made from fermented soy beans. It has a firm texture and a distinctive nutty flavour. It also absorbs flavours really well, making it a fantastic versatile ingredient.
About this vegan BBQ tempeh
If you love rich and savoury flavours, you will love this recipe! It is made with a delicious BBQ sauce and glaze that the tempeh absorbs perfectly. And you only need a few ingredients to achieve a smoky, savoury flavour with a hint of spice.
I steamed the tempeh, then coated it in some of the the sauce before baking, and added the rest of the sauce afterwards. The end result is so delicious, I have been making it a few times a week and don't see myself getting bored any time soon!
Why steam tempeh?
Tempeh straight out of the package has a little bit of a bitter aftertaste. Steaming helps to get rid of this. You can either place the tempeh in a steamer basket for 10 minutes, or cover it in boiling water and simmer for 5 minutes, until most of the water evaporates.
Ingredients you'll need
- Tempeh. Make sure to get an unflavoured variety.
- Tamari. You can use soy sauce if not avoiding gluten.
- Balsamic glaze. Balsamic vinegar also works.
- Coconut sugar. You can also use maple syrup.
- Apple cider vinegar.
- Peanut butter. You can leave this out, but it does help to add a great nutty undertone.
- Smoked paprika.
- Cumin.
- Garlic powder.
- Cornstarch. This is to help thicken the sauce.
- Water.
How to make BBQ tempeh
Firstly, preheat the oven to 180 degrees C (350 F) and line a baking tray with a sheet of parchment paper.
Meanwhile, add the tempeh to a saucepan and just about cover it in water, simmering for 5 minutes. Drain if there is any water left.
Meanwhile, add the tempeh to a saucepan and just about cover it in water, simmering for 5 minutes. Drain if there is any water left.
Prepare the sauce by stirring together the tamari, balsamic vinegar, coconut sugar, apple cider vinegar, peanut butter, smoked paprika, cumin, garlic powder, cornstarch and water.
Pour the sauce into a small pan and stir over a medium heat for around 3 minutes, until it thickens.
Stir the tempeh with around ½ the sauce and transfer to the baking tray. Bake in the preheated oven for 20 minutes, until crispy and golden brown.
Stir the baked tempeh with the rest of the sauce and serve.
How to serve this baked tempeh
- As you can see in the photos, I served the BBQ tempeh in a bowl with rice and mashed avocado.
- It works really well in nourish bowls and salads.
- Add it to sandwiches together with vegetables.
- Serve it as part of a breakfast/brunch with toast, baked beans and scrambled tofu.
Other Veganuary recipes
- Falafel.
- Easy cashew cheese.
- Granola bars.
- Zucchini fritters with red lentils.
- Chickpea salad sandwiches.
Let me know in the comments: what's your favourite way to cook with tempeh? If you give this vegan BBQ tempeh a go, be sure to tag me on Instagram (@ohmyveggies), and leave your feedback in the comments below together with a star rating.
📖 Recipe
Equipment
- Conventional oven
- Sauce pan x 2
Ingredients
- 8 oz tempeh, chopped
- 2 ½ tablespoon tamari
- 1 ½ tablespoon balsamic glaze
- 1 ½ tablespoon coconut sugar
- 2 tablespoon apple cider vinegar
- 1 tablespoon peanut butter
- 1 teaspoon smoked paprika
- 1 teaspoon cumin
- 1 teaspoon garlic powder
- 1 ½ tablespoon cornstarch
- ¼ cup water
Instructions
- Preheat the oven to 180 degrees C (350 F) and line a baking tray with a sheet of parchment paper.
- Add the tempeh to a saucepan and just about cover it in water, simmering for 5 minutes. Drain if there is any water left.
- Prepare the sauce by stirring together the tamari, balsamic vinegar, coconut sugar, apple cider vinegar, peanut butter, smoked paprika, cumin, garlic powder, cornstarch and water. Pour the sauce into a small pan and stir over a medium heat for around 3 minutes, until it thickens.
- Stir the tempeh with around ½ the sauce and transfer to the baking tray. Bake in the preheated oven for 20 minutes, until crispy and golden brown.
- Stir the baked tempeh with the rest of the sauce and serve.
Nutrition (estimated per serving)
Heather Salmeron-Garcia says
Easy, quick recipe. Made as described but subbed tahini for peanut butter. Steamed the tempeh. Whilst the tempeh is baking I sauteed onion, asparagus, bell pepper with 1tsp olive oil, then added mushrooms to sweat to add moisture without more oil. After taking the tempeh out of the oven, I added it to the saute pan and then added the other half of the sauce. There was plenty to cover the veggies. This makes the meal less carb or fat heavy than your rice or avocado options. Makes 2 servings of approx. 383 calories when made as described. Good vegan, gluten free meal. Thanks!