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home > recipes > vegetables > barbecue tempeh
I have no idea what this should be called. My wife made it by experimenting trying to reproduce something she had somewhere. It was so good I asked her for the recipe. She had to guess at it because she actually made it by experimentation and guestimating. We both *almost always* cook that way. (Okay, "vegan" is an all or none thing, like being "saved", but some absolutes do get modified in common usage. BTW, this dish is strictly vegan, as far as I know.) All quantities are approximate and may be varied according to taste. For sautéing: 2 medium onions, chopped 1/4 (or more) teaspoons cumin (ground, though seeds might be an interesting variation) salt black pepper oil 10 oz. tempeh For sauce: 1/2 cup peanut butter (this is a rough estimate) 1/4 cup cain syrup 1/2 cup catsup 1/2 cup brown sugar 3/4 cup barbeque sauce 1/4 teaspoon fresh chili paste (e.g. "Sambal Oelek", see comments) 1. Start by sauteing onions in oil with cumin, salt, and pepper. 2. Add tempeh, cut into big bite sized pieces. 3. Continue until onions are done and tempeh is brown. 4. In a separate container mix sauce ingredients. The sauce should be thick. 5. Add sauce to frying pan or wok and simmer about 10 minutes. Comments: The chili paste is the kind found in oriental groceries, made from red chilis and quite hot. "Sambal Oelek" may be a brand name. If you find the real thing and you don't have an asbestos tounge be careful. A little goes a long way. Its main function in this dish it to make it spicey hot. Cayenne pepper might work as a substitute. (Adjust amout accordingly.) A mild flavored peanut butter with chunks of peanuts would be best. The peanut butter is used as a base. Its flavor is effectively masked by the other ingredients.

Barbecue Tempeh


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keyword: barbecue
keyword: tempeh
recipes for vegetables
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(posted December 9, 2004)

I have no idea what this should be called. My wife made it by experimenting trying to reproduce something she had somewhere. It was so good I asked her for the recipe. She had to guess at it because she actually made it by experimentation and guestimating. We both *almost always* cook that way. (Okay, "
vegan" is an all or none thing, like being "saved", but some absolutes do get modified in common usage. BTW, this dish is strictly vegan, as far as I know.) All quantities are approximate and may be varied according to taste.

For sautéing:
2 medium onions, chopped
1/4 (or more) teaspoons
cumin (ground, though seeds might be an interesting variation)
salt
black pepper
oil
10 oz. tempeh

For
sauce:
1/2 cup
peanut butter (this is a rough estimate)
1/4 cup cain syrup
1/2 cup
catsup
1/2 cup
brown sugar
3/4 cup barbeque
sauce
1/4 teaspoon fresh
chili paste (e.g. "Sambal Oelek", see comments)

1. Start by sauteing onions in oil with
cumin, salt, and pepper.
2. Add tempeh, cut into
big bite sized pieces.
3. Continue until onions are done and tempeh is
brown.
4. In a separate container mix
sauce ingredients. The sauce should be thick.
5. Add
sauce to frying
pan or wok and simmer about 10 minutes.

Comments: The
chili paste is the kind found in oriental groceries, made from red chilis and quite hot. "Sambal Oelek" may be a brand name. If you find the real thing and you don't have an asbestos tounge be careful. A little goes a long way. Its main function in this dish it to make it spicey hot. Cayenne pepper might work as a substitute. (Adjust amout accordingly.)

A mild flavored
peanut butter with chunks of peanuts would be best. The peanut butter is used as a base. Its flavor is effectively masked by the other ingredients.


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