Smoky Tempeh BBQ Bowl
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.
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
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1
Cook 1 cup rinsed brown rice according to package directions.
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2
Quick-pickle the 1/2 thinly sliced red onion: toss with 2 tbsp red wine vinegar and a pinch of salt. Set aside.
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3
Preheat oven to 400°F (205°C). Line a baking sheet with parchment.
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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.
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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.
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6
Brush BBQ sauce generously over the seared tempeh, transfer to the baking sheet, and bake for 10-12 minutes until sticky and caramelized.
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7
Toss 2 cups coleslaw mix (shredded cabbage and carrot) with 2 tbsp vegan mayo and a pinch of salt.
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8
Divide brown rice among bowls. Top with BBQ tempeh, slaw, and pickled red onion.