2-3 cup kale, collard greens, or another green, roughly chopped
Tempeh:
1 8 oz package tempeh
1-2 tbsp olive oil
½ cupbbq sauce homemade or store bought My Recipe is below.
Homemade BBQ Sauce:
1cuptomato sauce
¼cupblack strap molasses
2garlic cloves, minced
3tablespoonapple cider vinegar
¼-1/2 teaspoonblack pepper
½teaspoonsalt
1 tsp smoked paprika
½teaspoonground mustard
1tablespoonvegan Worcestershire sauce
1-2 tbsp maple syrup if you prefer a sweeter sauce
Cole Slaw:
8 ozcole slaw veggies. I used a prepackaged blend with no dressing.
2-3tbsp olive oil
2-3tablespoonapple cider vinegar
salt and pepper to taste
Instructions
Cole Slaw:
Combine all ingredients in a bowl and toss to coat. For best flavor refrigerate for 2-3 hours before serving to give flavors time to blend.
BBQ Sauce:
Combine all ingredients in a saucepan and bring to a boil. Reduce heat and simmer for 20-25 minutes stirring often. Taste and adjust seasonings to your taste. Allow to cool before storing in the refrigerator.
Pearled Barley:
Combine broth or water and barley in a saucepan. Bring to a boil and reduce heat and cover. Simmer for about 45 minutes or until soft and a bit chewy and all liquid has cooked away.
Tempeh:
Slice tempeh into ½ inch thick pieces. Heat oil in skillet over medium heat. Add tempeh and cook for 5 minutes or until browned and even a little charred. Flip and cook for another 5 minutes to brown other side.Add bbq sauce and gently toss to coat.
Greens:
Saute in a skillet with a drizzle of oil or a bit of water until wilted. Salt and pepper to taste.
To prepare bowls, scoop barley into bowl and top with tempeh, kale, and slaw. Drizzle with additional bbq sauce, if desired.
Notes
To keep gluten free use brown rice instead on barley.