BBQ tempeh

Serves 10

Ingredients

  • 10 oz. cooked tempeh, cut into 3/4-inch cubes
  • 2 cups BBQ Sauce (see below)
  • 1 red bell pepper, seeded and chopped
  • 12 oz. portobello mushrooms, cut into 1-inch squares
  • 5 oz. blanched and peeled red pearl onions
  • 10 oz. blanched and halved Brussels sprouts
  • 5 oz. sweet potatoes, cut into 3/4-inch cubes and blanched

Directions

Directions

  1. In a medium bowl, combine the tempeh with 1/4 cup of the barbecue sauce and marinate for 30 minutes.
  2. Preheat a grill to high heat.
  3. Thread the ingredients onto metal skewers or bamboo skewers that have been soaked in water for 1 hour, alternating the ingredients.
  4. Spray each kebob lightly with olive oil cooking spray. Grill the kebobs until lightly charred, brushing with additional barbecue sauce as they cook. Cook until the vegetables are tender-crisp, about 8 to 10 minutes. Brush with sauce once more before plating.
  5. Serve immediately.

BBQ Sauce

Makes 1 cup

Ingredients

  • 1 tbsp chili powder
  • 1 tbsp hot Hungarian paprika
  • 2 tsp lapsang souchong tea leaves
  • 1/4 cup, plus 2 tbsp grape seed oil
  • 1/3 brown rice syrup
  • 1/3 cup low-sugar ketchup
  • 1 tbsp apple cider vinegar
  • 1 tbsp Worcestershire sauce
  • 1 tbsp stone-ground mustard
  • 2 tbsp finely minced basil
  • 1 tbsp finely minced thyme
  • 2 tsp minced garlic
  • 1 tbsp peeled and minced ginger

Directions

Directions

  1. In a small sauté pan, toast the chili powder and paprika until fragrant, 10 to 15 seconds. Remove from the heat and cool to room temperature.
  2. Transfer to a spice grinder and add the tea leaves. Grind the mixture to a fine powder.
  3. In a medium sauce pot, combine the oil, syrup, ketchup, vinegar, Worcestershire sauce, mustard, basil, thyme, garlic, ginger, and ground spices.
  4. Bring the sauce to a simmer and cook, stirring occasionally, until a good flavor develops, 10 to 15 minutes.
  5. Remove the sauce from the heat, cool, and store refrigerated until ready to serve.

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