Smoky Barbecue Tempeh: I’m Betting That Even You Tempeh Skeptics Will Like This

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There’s no denying that tempeh, the fermented whole soy bean product which originated in Indonesia, has a bit of a strong flavor. Some people love it, but for others, it’s an acquired taste. That’s why when cooking with tempeh, I think it’s best to work with it’s strength by pairing it with other assertive flavors–ginger, garlic, soy sauce, spicy peppers. You’ll find all of these and more in this recipe for smoky barbecue tempeh. If’ you’re looking for something to serve on a bun which is tasty, vegan and full of veggies, this is it! While this is looser than a burger, it’s thick enough that it stays on the bun, and you can easily eat it with your hands. This barbecue would be great served with Asian pickled veggies on top: cucumbers, carrot, ginger. The full recipe is after the jump, and you’ll find more of my recipes using tempeh here, here, here, and here.

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