Bbq Tempeh
Bbq Tempeh
Do you have a good recipe vegan tempeh?
preferably coconut or barbecue sauce please.
Servings: 6 Recipe ingredients 250 g tempeh 1 cup vegetable broth 3 tablespoons tamari 2 tablespoons oil 1 pineapple can (400g) 2 green peppers 1 onion 1 tablespoon honey 2 tablespoons cornstarch 1 / 4 cup of vinegar in the recipe Cut tempeh into thin slices of 2 cm. Add the vegetable stock and tamari and cook for 10 minutes. Tempeh drain, reserve liquid for sauce. Preheat a skillet and cook tempeh in the oil until lightly browned. Drain pineapple chunks, add the liquid to the sauce. Add pepper and onion slices and bring to a boil and simmer for one minute. Drain. Put the liquid tempeh and pineapple juice in a cup to measure and add enough water to make 2 cups. Bring to a boil. Add honey. Dissolve the cornstarch in the vinegar and pour into sauce, stirring vigorously. Cook until thickened and bubbly. Then add the peppers, onion, pineapple and tempeh. Serve with hot rice. Vegan: No Vegetarian: Yes or you could go with: 6 oz 4 oz multigrain tempeh beautiful baby mushrooms (or other mushrooms of choice), well washed and cut into 1 cup diced shallots around, diced olive oil 2 T. 1 cup garlic, minced 1 teaspoon dried rosemary, crushed fingers a bit 2 T. soy sauce 2T red wine or sherry 1 / 8 t. freshly ground pepper with your fingers, crumble the tempeh in a small bowl. In a nonstick skillet, sauté tempeh, mushrooms and shallots in olive oil for 5 minutes. Add garlic and rosemary and sauté the mixture a 2-3 minutes or until tempeh begins to brown on edges. Add remaining ingredients, reduce heat to low and simmer for 5 minutes or until that all liquid is absorbed. Remove pan from heat and let cool for 10 minutes. Transfer mixture to food processor and blend for 2 minutes or until tender. Transfer the dough to small dish or bowl, cover and refrigerate for 1-2 hours to allow flavors to blend. Cover and Store in refrigerator for 2-3 days. Serve the pasta on a plate with slices of bread or crackers. 6-8 enjoy!
Barbecue Tempeh