Smoky Tempeh BBQ Bowl

Name: Smoky Tempeh BBQ Bowl
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 4 servings
Cuisine: American
Ingredients: 8 oz tempeh, sliced 1/4-inch; 1 cup brown rice, rinsed; 2 tbsp olive oil; 1/4 cup ketchup; 2 tbsp apple cider vinegar; 2 tbsp maple syrup; 1 tsp smoked paprika; 1/2 tsp garlic powder; 2 tsp vegan Worcestershire sauce; 2 cups coleslaw mix (shredded cabbage and carrot); 2 tbsp vegan mayo; 1/2 red onion, thinly sliced; 2 tbsp red wine vinegar; 1/2 tsp salt

Sliced tempeh glazed with smoky homemade BBQ sauce, oven-finished, and served over fluffy brown rice with coleslaw and pickled red onion for a satisfying plant-based comfort bowl.

50 minEasyServes 4450 cal/serving

AmericanDinnerStovetop and OvenVeganVegetarianHigh ProteinHigh FiberDairy-FreeEgg-FreeLow-SodiumPork-FreeCorn-Free

Ingredients

8 oz tempeh, sliced 1/4-inch
1 cup brown rice, rinsed
2 tbsp olive oil
1/4 cup ketchup
2 tbsp apple cider vinegar
2 tbsp maple syrup
1 tsp smoked paprika
1/2 tsp garlic powder
2 tsp vegan Worcestershire sauce
2 cups coleslaw mix (shredded cabbage and carrot)
2 tbsp vegan mayo
1/2 red onion, thinly sliced
2 tbsp red wine vinegar
1/2 tsp salt

Instructions

1

Cook 1 cup rinsed brown rice according to package directions.
2

Quick-pickle the 1/2 thinly sliced red onion: toss with 2 tbsp red wine vinegar and a pinch of salt. Set aside.
3

Preheat oven to 400°F (205°C). Line a baking sheet with parchment.
4

Heat 2 tbsp olive oil in a large oven-safe skillet over medium-high heat. Add 8 oz sliced 1/4-inch tempeh and sear for 2-3 minutes per side until golden.
5

Whisk together 1/4 cup ketchup, 2 tbsp apple cider vinegar, 2 tbsp maple syrup, 1 tsp smoked paprika, 1/2 tsp garlic powder, and 2 tsp vegan Worcestershire sauce to make the BBQ sauce.
6

Brush BBQ sauce generously over the seared tempeh, transfer to the baking sheet, and bake for 10-12 minutes until sticky and caramelized.
7

Toss 2 cups coleslaw mix (shredded cabbage and carrot) with 2 tbsp vegan mayo and a pinch of salt.
8

Divide brown rice among bowls. Top with BBQ tempeh, slaw, and pickled red onion.

Questions

Can I make Smoky Tempeh BBQ Bowl gluten-free?

Yes. The gluten in this entry is 2 tsp vegan Worcestershire sauce. Swap the soy-based sauce for tamari or coconut aminos. Everything else proceeds as written.

How long does Smoky Tempeh BBQ Bowl keep?

Refrigerate leftovers within two hours and eat them within three days. Reheat covered in a 300 F oven until warmed through.

Can I halve or double Smoky Tempeh BBQ Bowl?

Yes. As written it serves 4. Every ingredient in this entry carries precomputed half and double quantities, and the app's batch dial rewrites them inside each step. Doubled, split it across two pans and rotate them halfway; one crowded pan bakes unevenly.

Serve it with

Quinoa Pilaf side
Grilled Chicken and Quinoa Power Salad salad
Whole30 Ranch Dressing sauce
Spiced Cranberry Apple Punch drink

Cook this free in the app

Textual Chef is 4,504 plain-text recipes, free to read and free to cook from. No account, no paywall, no ads, no life stories. Open this one in the app and each quantity sits inside the step that uses it, so you read once and cook.

Every recipe is curated or public-domain sourced, written to one template and checked before it publishes. Nothing here is a scraped blog post.

Cook this free in the appNo download needed. It opens in your browser. The kitchen tools (planner, shopping list, pantry, import) are $5.33 a month billed annually; the first 30 days are free.