BBQ Tempeh

BBQ Tempeh

The first step to Barbecue Tempeh is an excellent barbecue sauce.  Our favorite is this recipe from The New Farm Vegetarian Cookbook. 

Makes 3 cups.

BBQ Tempeh

1 large onion, chopped

2 cloves garlic, minced

1/2 cup oil

2 1/2 cups tomato sauce

1/2 cup brown sugar

1 tablespoon molasses

1/2 cup mustard

1 teaspoon salt

1 teaspoon allspice

2 teaspoons crushed red pepper (optional)

2 tablespoons parsley, minced

3 tablespoon tamari or soy sauce (split 1 tbsp and 2 tbsp)

1/4 cup lemon juice

2-4 blocks of Tempeh, cubed


In a heavy bottomed pan, saute onion and garlic in oil until onions are soft.  Add all remaining ingredients except Tempeh, lemon juice and Tamari. Bring to a boil, reduce heat, cover and simmer for an hour. Stir occasionally. Add lemon juice and 1 tbsp tamari and cook 10 minutes longer. This keeps well in the refrigerator.

In a separate pot simmer Tempeh in water with a few tablespoons of Tamari for 10 minutes. Drain, and while still hot, slather them with barbecue sauce. You can cook your barbecue Tempeh on the grill or bake at 350 degrees for 20 minutes or until nicely browned.  We like to grill ours on skewers, makes for great finger food!

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