BBQ Tempeh
Let's get real here. I still crave meat.
Like... meatINESS anyways. I want that hearty, filling, stick to yer bones kind of dinner, especially with this here winter coming along.
We can enjoy every ounce of flavor barbequed meat delivers- without the heart disease and animal harm that might otherwise be involved.
AND all while NOT being the owner of a barbeque grill. Whaaaat
Tempeh. Barbeque sauce. Frying pan.
Guys, it's all going to be okay. I promise.
Slice up some there potaters, and you got yourself a nice lil' dinner folks.
Don't forget them veggies- carrots and purple yams will do the trick. Yes Sir.
Recipe
Serves 2 Cowboys/Cowgirls
Prep time: 10 minutes
Cook time: 15 minutes
Ingredients:
3 large carrots
4 oz tempeh
5 small potatoes or 2 large
1 purple yam
1/2 tsp dill
1 small yellow onion (or 1/2 large)
1/4 cup coconut cream
1/4 cup water
1 tablespoon coconut oil
1/4 cup BBQ sauce (I like TJ's Kansas City Style sauce)
Braggs amino's or salt to taste
Directions:
Chop potatoes, carrots, onion and yam into bite sized chunks
Thinly slice tempeh into strips
Put coconut cream into frying pan, and turn on to medium heat
Once cream has melted, add carrots and saute for a few minutes, then add rest of veggies. Add 1/4 cup water and cover on medium heat- stirring every so often for 15 minutes.
In seperate medium sized frying pan, warm the coconut oil on medium heat and lay down tempeh flat on pan. Add BBQ sauce on top, and fry for 5 minutes, then flip and fry for another 5 minutes.
That's it- serve and gobble down