Wednesday, January 12, 2011
Jack Daniel's Whisky BBQ Tempeh
There are just certain comfort foods you never forget. Years ago I lived with friends, and one of them is an incredible cook. Though I didn't eat much meat when I was an omnivore, I did enjoy L's whiskey BBQ sauce ribs when she made them. It's been probably close to four years since I've had them, and I was curious to try making them vegan. This is L's BBQ sauce recipe: I just swapped out the meat for tempeh :D
This would have tasted even better had the tempeh been BBQed, buuuut, I don't have one. So I used my wok!
I marinated the tempeh for four days before cooking it, but you don't need to leave it more than four hours. The beautiful thing about using tempeh as opposed to raw meat: you can re-use the BBQ sauce! I steamed some brussel sprouts, then tossed them in the wok with some of the BBQ sauce and stirfried it for a bit. It came out nice and caramelized :)
...Tomorrow? Well, I used some leftovers to make a philly 'cheesesteak' pizza ;)
From mine (and L's) kitchen, to yours <3
1/2 cup BBQ sauce (I used Organicville's Original)
1/2 cup Jack Daniel's whiskey
2 tbs vegan worchestire sauce (I used Annie's)
2 cloves garlic, minced
sea salt & black pepper
12 oz tempeh, chopped
1) Whisk all sauce ingredients together. Place in a container with tempeh, making sure tempeh is covered. Place a lid on container.
2) Place tempeh and marinade in fridge and leave for at least four hours.
3) Remove tempeh from fridge. Fry tempeh in a wok over medium heat until golden brown. Flip over and allow to cook on the other side.
4) Remove from heat and serve with your choice of side!
btw, if you're ever wondering if your favourite alcohol is vegan, check out this website!
peace, love, food <3