BBQ Tempeh
Recipe type: gluten-free, protein
 
Ingredients
  • 8 ounces tempeh, quartered
  • 1 cup of apple juice
  • 1 cup of tamari
  • 1 cup of agave
  • ⅔ cup of filtered water
  • 3 cloves of garlic, minced
  • 13 ounces barbeque sauce
Instructions
  1. Preheat the oven to 350 degrees.
  2. In a large bowl mix the apple juice, tamari, agave, water, and garlic.
  3. Place the tempeh into a baking dish in a single layer and pour the mixture over the tempeh.
  4. Cover and bake for 45 minutes.
  5. Drain the tempeh and let cool for a few minutes.
  6. Place baked tempeh into a frying pan on the stove top at medium low heat. Brush each side and all the edges with BBQ sauce. Turn over periodically.
  7. Remove from heat when lightly browned.
  8. Serve with vegan cole slaw, quiona and corn, or use in a sandwich. Store leftovers in the fridge for up to one week.
Recipe by Chef Elyse at https://chefelyse.com/bbq-tempeh/