BBq Tempeh Ribs

I found a great deal on this somewhat unusual grain based slab of vegetable protein. Kroger had it marked down to $1.12. I figured if I was going to try something like that, it was going to be with it on markdown!

There are so many recipes and ways to use it. I knew from hanging around vegan groups and watching tons of youtube videos that it was simply a block of fermented grain. I wanted to do something with it that wasn’t overly invasive but went with the flavors of fermentation. I decided that called for barbecue.

I learned that tempeh is something that is best simmered in something beforehand. Vegan Zombie has a great video about it being simmered in vegetable broth. That is a future idea to try.

I thought about Chinese flavors and came up with an Asian Fusion BBQ rib. It was very good. A bit boozy flavored, like it had been soaked in beer beforehand because of the fermentation but it was very good.

Off we go to cook this dang thang!

 

BBQ Tempeh Ribs

 

1 pkg tempeh

1 c. barbecue sauce, I used Sweet Baby Rays for this recipe

1 c. soy sauce

3-4 drops liquid smoke

1/2 c. water

1 tbsp sweetener of choice

 

Pour the liquids and the sweetener into a skillet and let come to a simmer, stirring occasionally to make sure the sweetener doesn’t burn.

Once it is simmering, add the tempeh and let it cook for about 20 minutes per side, adding water as needed.

Toward the end of cooking, slice it into baby rib size chunks and add the barbecue sauce into the remaining liquid in the bottom of the pan and use it to periodically baste the tempeh with it. Allow to simmer 5 more minutes.

Cut up and add onions and mushrooms if you wish to do so. That is what I did as a nice little topping and a way to make use of the leftover sauce.

Place the tempeh in an oven safe dish with the juice and vegetables. Bake at 400F for about 10 minutes to caramelize the sauce.

 

I served this with a potato tart that I will post another time.

 

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