vegan barbecue recipes

<em>This BBQ Tempeh is tangy, sticky, spicy, and most importantly, easy! All you need is 3 simple ingredients and 20 minutes to make it. </em>

Fuss-Free Sticky BBQ Tempeh

(227 g) packages tempeh

(237 ml) low-sodium vegetable broth

barbecue sauce,

High-heat cooking oil,

Remove the tempeh from the packaging and cut each block into thick strips about ¾” wide. Add the tempeh and vegetable broth to a large, deep sauté pan and bring to a boil over medium high heat. Set a timer and cook for 5 minutes after the mixture starts to bubble.

Reduce the heat to medium, then stir in the BBQ sauce. Cook the tempeh for an additional 7 to 10 minutes, flipping it every 2 to 3 minutes to ensure both sides cook evenly.

To Grill (optional)

heat a grill or grill pan and brush generously with oil. Place the cooked tempeh strips on the grill and cook for 5 minutes, then flip and cook for an additional 5 minutes. Brush each side with BBQ sauce liberally after it finishes cooking, then serve.

This was SO good!! I made it for some sandwiches and it hardly lasted 2 minutes! Will definitely make again.

This made awesome tacos- bbq sauce is always a hit here. This will be in the regular rotation.

Haven't tried yet but looks great! What kinda grill do you have in your kitchen? Any recommendations? PS: When does your cookbook come out? Can't wait 😊

This was absolutely delicious! I ate it over rice with some sweet corn on the side. I used a homemade barbecue sauce and the better than bouillon concentrate as my broth which gave it a kind of subtle chicken flavor. I will definitely be making this again!

This has become my go-to recipe when I want something quick and delicious or even when I am just craving tempeh. I tried tempeh a year ago, and I did not enjoy it at all, but I decided to give it another try based on liking everything else I have made from this blog, and I enjoy it more than tofu now. I am so happy to follow you and your work, and I look forward to purchasing your cookbook!

This classic vegan potato salad is creamy, flavorful, and easy to make. This is a favorite barbecue side dish!

The Best Classic Vegan Potato Salad.

potatoes

onion

celery (chopped)

dill pickle relish (or finely chopped dill pickles)

mayonnaise

mustard

Tablespoon sugar

salt

pepper

paprika (optional)

Place the diced potatoes in a large pot and cover with water. Boil the diced potatoes for about 20 minutes or until tender. Don't overcook the potatoes - they should be tender but not mushy.

Once the potatoes are tender, drain the water out of the pan.&nbsp;

Let the potatoes cool before mixing on the other ingredients. If you are in a hurry, you can rinse with a few changes of cold water to speed up the cooling process.

Put the cooled potatoes, onions, and celery in a large bowl. Add the mayo, mustard, pickles, sugar, salt, and pepper, and stir to combine. The amount of mayo will vary depending on the size of the potatoes. Add more or less if needed.

Top 2 vegan barbecue recipes recipes from across the web

The most viewed vegan barbecue recipes recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

Top Tags

Fuss-Free Sticky BBQ Tempeh

The Best Classic Vegan Potato Salad...

Top 2 vegan barbecue recipes recipes from across the web

The most viewed vegan barbecue recipes recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Fuss-Free Sticky BBQ Tempeh

The Best Classic Vegan Potato Salad...

The most viewed vegan barbecue recipes recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine