I make barbecued tempeh a lot, but I've never baked it before. The slower, oven-cook works well for tempeh, giving it plenty of time to absorb the flavors of the sauce.
Baked Barbecue Tempeh
1, 8 ounce package of tempeh, cut in half crosswise
1 clove garlic
barbecue sauce
Preheat your oven to 350 degrees F.
Narrowly slice the garlic. With the tip of a knife, cut small slits in the tempeh loaf. Tuck the slices of garlic into these slits. Generously brush all sides of the tempeh with barbecue sauce. Place the tempeh on a non-stick baking sheet and bake for 30-40 minutes. I melted cheese on top of our baked tempeh, but this meal is vegan if you opt out of that.
Apple Butter Brussels Sprouts Slaw
I made apple butter last week. It was so easy. You should make some too. Store bought apple butter would also work here, of course.
1 1/2 cups shredded Brussels sprouts
1 carrot, peeled and shredded or finely chopped
1/2 apple, finely chopped
handful walnuts, toasted and chopped
1/4 cup apple cider vinegar
1/4 cup grape seed oil
tablespoon apple butter
salt and pepper
Combine the vegetables and walnuts in a mixing bowl. In a smaller bowl, whisk together the vinegar, oil, apple butter, salt, and pepper (to taste). Toss everything together. Ideally, this should sit in the refrigerator for at least a few hours before you enjoy it.
On a fluffy bun, top tempeh with slaw.
0 comments:
Post a Comment