Vegan Barbecue Tempeh Bowl
Being vegan doesn't mean missing out on the barbecue fun. Try this Vegan Barbecue Tempeh Bowl with homemade barbecue sauce and no mayo coleslaw.
Servings 4
Ingredients
- 1 cup uncooked pearled barley
- 2 ½ cup low sodium vegetable broth or water
- 2-3 cup kale, collard greens, or another green, roughly chopped
Cole Slaw:
- 8 oz cole slaw veggies. I used a prepackaged blend with no dressing.
- 2-3 tbsp olive oil
- 2-3 tablespoon apple cider vinegar
- salt and pepper to taste
Tempeh:
- 1 8 oz package tempeh
- 1-2 tbsp olive oil
- ½ cup barbecue sauce, homemade or store bought My Recipe is below.
Homemade Barbecue Sauce:
- 1 cup tomato sauce
- ¼ cup black strap molasses
- 2 garlic cloves, minced
- 3 tablespoon apple cider vinegar
- ¼-1/2 teaspoon black pepper
- ½ teaspoon salt
- 1 tsp smoked paprika
- ½ teaspoon ground mustard
- 1 tablespoon vegan Worcestershire sauce
- 1-2 tbsp maple syrup if you prefer a sweeter sauce
Instructions
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.
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.
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.
Barbecue 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.
- To prepare bowls, scoop barley into bowl and top with tempeh, kale, and slaw. Drizzle with additional barbecue sauce, if desired.
Notes
To keep gluten free use brown rice instead on barley.
