BBQ Braised Tempeh is a soy-free tempeh dinner made with fresh, fermented chickpea tempeh instead of soy.
3 to 4 servings · About 30 min · Soy-free
Why fermented chickpea tempeh
Fermented chickpea tempeh is the backbone here: soy-free, nutty, and protein-dense, with a firm bite that crisps and browns instead of falling apart.
Ingredients
- 1 lb fresh tempeh, sliced ½” thick
- ¾ cup BBQ sauce (store-bought or house)
- ½ tsp smoked paprika
- ¼ cup vegetable stock or water
- 2 tbsp neutral oil
Instructions
- Sear. Heat oil large skillet medium-high. Add tempeh single layer. Sear 3 to 4 min per side until good color.
- Add braise. Mix BBQ sauce, stock, smoked paprika. Pour in, it will sizzle. Reduce to gentle simmer.
- Braise. 12 to 15 min, flip once halfway, until sauce reduces and thickens to coat.
- Rest in sauce. Turn off heat, cool in sauce a few minutes.
Chef note: The most versatile recipe in this book. Sandwiches, rice bowls, nachos, baked potato, quesadillas, this tempeh fits anywhere.
Make it with
This pairs with Black Garlic BBQ Sauce, BBQ Tempeh Jerky and BBQ Nugz. Start from a block of OG Raw Chickpea Tempeh (shop it here). Short on time? Reach for our heat-and-serve BBQ Nugz Bowl.
Allergen swaps
Many BBQ sauces contain WHEAT (Worcestershire or malt vinegar), check label. Use Stubb’s Original or Annie’s BBQ for reliably clean options.
Frequently asked questions
Is BBQ Braised Tempeh soy-free?
Yes. Our tempeh is fermented from chickpeas, not soybeans, so this recipe is naturally soy-free. Check any packaged sauces or condiments if soy is a strict concern.
Is this recipe gluten-free?
The tempeh is gluten-free and this recipe is gluten-free as written. Just double-check any store-bought sauces or condiments you add.
Can I make this ahead?
Yes. Components keep well in the fridge for a day or two. For the best texture, sear or crisp the tempeh fresh before serving.
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