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

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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.

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Questions

What oven temperature does Smoky Tempeh BBQ Bowl need?

For Smoky Tempeh BBQ Bowl, the oven is set to 400 F (about 205 C) in step 3. The longest stretch at that heat is 12 minutes, in step 6.

What can I use instead of Worcestershire sauce in Smoky Tempeh BBQ Bowl?

The entry for Smoky Tempeh BBQ Bowl calls for 2 tsp vegan Worcestershire sauce. In its place: Soy sauce with a few drops of vinegar and a pinch of sugar.

Can I make Smoky Tempeh BBQ Bowl gluten-free?

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

Does Smoky Tempeh BBQ Bowl contain soy?

Yes: 8 oz tempeh, sliced 1/4-inch. The full allergen list for this entry is soy and fish. Packaged ingredients vary by brand, so check labels if the allergy is serious.

How many calories are in Smoky Tempeh BBQ Bowl?

One serving (the recipe makes 4) is about 450 calories, with 14 g protein, 36 g carbohydrate and 20 g fat, plus 7 g fiber and 388 mg sodium. The figures are estimates computed from the ingredient list.

How do I store and reheat Smoky Tempeh BBQ Bowl?

Refrigerate what is left of Smoky Tempeh BBQ Bowl within two hours and eat it within three days. Reheat covered in a 300 F oven until warmed through. The grain firms up as it chills; add a spoonful of water before reheating.

Serve it with

Braised Collard Greens side
Grilled Chicken and Quinoa Power Salad salad
Whole30 Ranch Dressing sauce
Shirley Temple drink

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