Barbeque-Style Roasted Tempeh

This is a favorite recipe of ours. It makes fairly quick weeknight fare. The sauce is positively delicious (excellent bbq flavor -- and a bit of kick). The tempeh turns out just lovely and rib-like, and the leftovers are even BETTER the next day.

We talk about this recipe HERE.

BBQ Tempeh

1 cup ketchup (preferably fruit sweetened)
2 T Bragg's apple cider vinegar
1 T shoyu soy sauce
1 T honey
2-3 T molasses (to taste)
2 T chili powder
1/2 to 1 tsp ground chipotle chile
3 garlic cloves, minced
16 oz soy tempeh, cut into 1/2 inch wide strips

Mix together all ingredients, except tempeh. Taste for seasonings and adjust as needed

Lightly oil an 8- or 9-inch baking dish.
Pour half the sauce into the baking dish. Arrange the tempeh on top in a single layer. Pour the remaining sauce on top. Allow tempeh to marinate overnight in the refrigerator.

When tempeh has marinated, preheat oven to 350º
Roast for about 30 minutes, until the tempeh is beginning to darken and brown and the sauce is mostly absorbed. Serve hot or at room temperature.

We love the tempeh as a sandwich, served on whole wheat rolls with Chipotle Slaw.

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