Barbecue Tempeh Bowl


Normally when making a bowl like this, I like to make everything from scratch. Today was an exception. I wanted to eat more than I wanted to cook, so I took some help from the grocery store and purchased BBQ sauce and baked beans. Then, I simply cooked the tempeh in the sauce and made a quick slaw while the collards were steaming.

Serves 3

2 Tbs extra virgin olive oil
16 oz. tempeh, medium cubed
1 cup barbecue sauce
1 cup water
1 bunch collard greens, steamed
1-15 oz. can vegan baked beans


1. Saute the tempeh in olive oil until brown and crispy, 5-7 minutes.

2. Add the barbecue sauce and water and simmer for 10-15 minutes until the sauce is thick.

3. Serve the tempeh in a bowl with steamed collards, baked beans, and slaw.

Beet & Carrot Slaw

2 cups shredded green cabbage
1 cup shredded raw beets
1 cup shredded carrots
1/2 cup thinly sliced sugar snap peas
1/2 cup vegan mayonnaise
1 Tbs Dijon mustard
1/2 tsp cumin
1/2 tsp dried dill
1/4 tsp pepper

Directions: Combine all of the slaw ingredients together and chill for at least 15 minutes before serving. When ready to eat, taste, and season with salt if necessary.

Posted in Dinner, Entrees, Lunch, Recipes

Carly has been vegan since 2000; she is a wife, mother and professional baker raising her vegan family in Portland, Oregon. Her favorite foods include Ethiopian and anything with peanut butter. You can find more of Carly’s recipes at A Profound Hatred of Meat.