May 13, 2015

BBQ Tempeh Bowl

The BBQ Tempeh recipe from @lunchboxbunch inspired my dinner on Monday night; here's my take on it.

I don’t often see a recipe and immediately want to make it, let alone have all the ingredients to do so, but when Kathy Patalsky posted Kathy’s Special BBQ Tempeh Bowl”, I knew I needed to make it for Lexi. As always, I did not have everything I would need to follow the recipe exactly, but I worked it out, substituting items I did have and things I thought would be good.

That being said, these bowls were fantastic and the first time that Lexi really enjoyed Tempeh. I made some changes (omissions and selective ingredients, we’ll say) that might have been unnecessary, but fit my recent kick for mainly natural flavors.1 Either way, I would make this dish again with a few changes to the process and potentially with the actual ingredients for which the original recipe called.

Based on Kathy’s Special BBQ Tempeh Bowl from the Lunch Box Bunch Blog.

BBQ Tempeh Bowl

Yield: 3 Medium Servings, Total Time: 45 minutes

Ingredients:

Directions:

  1. Preheat oven to 400-degrees. Wrap potatoes in tin foil with olive oil, salt and pepper to taste. Bake for thirty to forty-five minutes or until desired consistency.
  2. Meanwhile, prep your veggies and warm a skillet with olive oil over high heat. When oil is hot, reduce to medium and add the tempeh triangles to the pan. Saute the tempeh until browned on each side. Add barbecue sauce and coat the tempeh. Add water if pan gets too dry. Remove tempeh from heat and set aside.
  3. Add a bit more oil and saute onions, until softened and semi-transparent. Reduce heat and add tempeh back to the pan to keep warm.
  4. Prep bowls with greens, top with tempeh/onion mix, tomatoes, avocado, and potatoes. Finally, drizzle BBQ sauce over the top.

Recipe Notes


  1. The irony does not escape me that I am talking about the natural flavors of a dish that contains a strong artificial” flavor, namely BBQ sauce, as its base.

post food Vegan Cooking Recipe


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