I was having a lazy dinner day today (which typically results in bottled barbecue sauce). Tempeh is one of those things that is not for everyone. In fact, I often find if it is not drenched in some sort of a sauce, than I won't like eating it. I am using a bottled barbecue sauce in this recipe (Sweet Baby Ray's is my favorite), but have added a few additional flavors to boost it up. The spinach saute is really delicious, but is mostly there to make you feel better about downing a pound of barbecue tempeh (...and beer, in my household). I served this alongside some roasted rosemary potatoes, and the husband was pleased :)
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Ingredients (serves 4):
Tempeh:
1 package of tempeh
1 cup barbecue sauce
1 tsp sriracha hot sauce (or use another hot sauce, though I warn you this stuff is gooooood!)
1 tsp minced fresh ginger
1 tsp sesame oil
Lemon Garlic Spinach:
8 cups spinach
2 tbsp lemon juice
1 tsp vegan butter (I use Earth Balance)
2 cloves garlic, minced
1/8 tsp sea salt
pepper, to taste
1) For the tempeh, boil the tempeh in the water and soy sauce for at least 30 minutes (this helps remove any bitter flavor). Allow to cool out of the pot, then slice into 8 sections (slice it in half lengthwise, horizontally first to make it thinner, than into 8 sections). Place sections in a shallow bake friendly dish. Stir together all of the remaining tempeh ingredients, and pour over top. Allow to marinade for at least 2 hours. Place in the oven at 400 degrees, and bake for 15 minutes PER SIDE (30 minutes in total). Once finished baking, transfer to a grill, or a saute pan and allow to brown slightly on each side (about 3 minutes per side). Baste with remaining sauce.
2) For the spinach, place the butter, garlic, and lemon juice in a medium pot, allowing the butter to melt. Once melted, add the spinach and lemon juice, cover, and allow to steam over low heat for about 3 minutes. Uncover, and twirl with tongs to ensure the spinach has completely wilted, and picked up all of the flavor. Place 1/4 of the mixture on a plate, and top with the tempeh (pouring on additional barbecue sauce if desired). Enjoy!
Tempeh:
1 package of tempeh
1 cup barbecue sauce
1 tsp sriracha hot sauce (or use another hot sauce, though I warn you this stuff is gooooood!)
1 tsp minced fresh ginger
1 tsp sesame oil
Lemon Garlic Spinach:
8 cups spinach
2 tbsp lemon juice
1 tsp vegan butter (I use Earth Balance)
2 cloves garlic, minced
1/8 tsp sea salt
pepper, to taste
1) For the tempeh, boil the tempeh in the water and soy sauce for at least 30 minutes (this helps remove any bitter flavor). Allow to cool out of the pot, then slice into 8 sections (slice it in half lengthwise, horizontally first to make it thinner, than into 8 sections). Place sections in a shallow bake friendly dish. Stir together all of the remaining tempeh ingredients, and pour over top. Allow to marinade for at least 2 hours. Place in the oven at 400 degrees, and bake for 15 minutes PER SIDE (30 minutes in total). Once finished baking, transfer to a grill, or a saute pan and allow to brown slightly on each side (about 3 minutes per side). Baste with remaining sauce.
2) For the spinach, place the butter, garlic, and lemon juice in a medium pot, allowing the butter to melt. Once melted, add the spinach and lemon juice, cover, and allow to steam over low heat for about 3 minutes. Uncover, and twirl with tongs to ensure the spinach has completely wilted, and picked up all of the flavor. Place 1/4 of the mixture on a plate, and top with the tempeh (pouring on additional barbecue sauce if desired). Enjoy!