NORTH CAROLINA STYLE TEMPEH BARBECUE
I got this recipe from Veggie Life Magazine and it is great. If you use molasses in this recipe, use 2/3 cup coffee and add 1/3 cup water. chipotle chiles are smoked jalapeno peppers, available dried or canned (often these are in adobo sauce). You can find this at Wal*mart or at Mexican markets.
Provided by Shannon Holmes
Categories One Dish Meal
Time 55m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- In a large skillet, place a steamer rack.
- Place water in skillet, not touching the steamer rack.
- Place tempeh slices on rack and steam 15-20 minutes.
- Place on paper towels, remove rack and wipe out the skillet.
- Place oil in skillet and over medium heat, fry the tempeh on each side until golden brown.
- Remove and place on paper towels to drain.
- Add onion to skillet and saute over medium heat until onion is lightly browned, about 8 minutes.
- Add whole chipotle chile and cook 2 minutes more, until onion is browned.
- Add vinegar to release brown bits from bottom of the pan.
- Stirring in each ingredient gradually, add tomato paste, barley malt, mustard, vegetable stock, and coffee.
- Simmer until mixture is almost reduced by half.
- Remove chipotle, slice in half and remove seeds, mince and return to sauce.
- Add browned tempeh and simmer about 10 more minutes.
- Divide tempeh and sauce evenly among buns and serve with coleslaw, either on the sandwich or on the side.
- I actually serve this on tortilla wrappers with rice and it is great like that!
Nutrition Facts : Calories 477.4, Fat 28.6, SaturatedFat 4.9, Sodium 305, Carbohydrate 35.1, Fiber 2.6, Sugar 5.4, Protein 26
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