I used to feel the same way, then I learned you can boil it in veggie or vegan chicken broth to mellow out the flavor and add a nice savoriness. Total game changer!
It has an earthy flavor from the fermentation process, and a somewhat crumbly texture from the whole soybeans. Like tofu, the flavor is mild and adapts to the cuisine you cook it in. I boil it in vegan broth before cooking to mellow the earthy flavor and incorporate more savoriness.
I was worried someone would ask. I make this all the time but kinda eyeball the ingredients. This time it was something like this:
Dice 2 onions, sautee in oil.
Add 1 tbsp mustard powder, 1 tsp white pepper, 1/2 tsp cayenne, 1/2 tsp cumin and vegan chicken bouillon.
Add 4 big bunches collard greens, chopped with stems removed, 6 diced garlic cloves and a cup of water.
Cover and let the collard greens wilt, stirring occasionally.
Add 1 can each diced tomatoes and canannelli beans, drained, 1 tsp browning seasoning , 1 tbsp nooch and salt to taste.
Add water as needed and cook until tender.
Make 1 cup dry polenta per package instructions, optionally add 1 cup vegan cheese.
Boil tempeh in vegan chicken broth for 10 minutes, sear both sides in oil. Coat in BBQ and bake for 10 minutes at 350. Continue coating and baking as desired (this is key to good BBQ, as the sauce develops a nice caramelization).
No problem. Again, take those measurements with a grain of salt since I was just eyeing everything but I think that's pretty close. Let me know how it turns out!
21 replies
That looks so good
Thank you. It's my wife's favorite meal since I started making it, so now we make it pretty often.
Tempeh is so versatile and delicious. I haven't had BBQ tempeh in a while, and now I'm craving it.
I'm not vegan, but that looks delicious!
Same. I didn't even notice it was vegan until I read your comment
Thanks, it was quite tasty!
This looks amazing! Thanks for sharing with us
Appreciate it!
Not vegan. Am drooling
Am vegan, tempeh tastes like the Devil's butthole
Here's the tofu version I made a few months ago if you prefer!
Very much so👍
I used to feel the same way, then I learned you can boil it in veggie or vegan chicken broth to mellow out the flavor and add a nice savoriness. Total game changer!
Sounds spicy
It has an earthy flavor from the fermentation process, and a somewhat crumbly texture from the whole soybeans. Like tofu, the flavor is mild and adapts to the cuisine you cook it in. I boil it in vegan broth before cooking to mellow the earthy flavor and incorporate more savoriness.
recipe pls
I was worried someone would ask. I make this all the time but kinda eyeball the ingredients. This time it was something like this:
Dice 2 onions, sautee in oil.
Add 1 tbsp mustard powder, 1 tsp white pepper, 1/2 tsp cayenne, 1/2 tsp cumin and vegan chicken bouillon.
Add 4 big bunches collard greens, chopped with stems removed, 6 diced garlic cloves and a cup of water.
Cover and let the collard greens wilt, stirring occasionally.
Add 1 can each diced tomatoes and canannelli beans, drained, 1 tsp browning seasoning , 1 tbsp nooch and salt to taste.
Add water as needed and cook until tender.
Make 1 cup dry polenta per package instructions, optionally add 1 cup vegan cheese.
Boil tempeh in vegan chicken broth for 10 minutes, sear both sides in oil. Coat in BBQ and bake for 10 minutes at 350. Continue coating and baking as desired (this is key to good BBQ, as the sauce develops a nice caramelization).
Thanks, will make at some point this week
No problem. Again, take those measurements with a grain of salt since I was just eyeing everything but I think that's pretty close. Let me know how it turns out!
Brotha ewwwwwww Brotha what's that?
😅
It's a delicious and somewhat healthy BBQ dinner made with zero animal products!