Barbeque Tempeh with Apple Slaw

We've got our annual Art in the Garden event coming up and each year we like to offer something for the carnivores and something for herbivores. In the past we have offered a variety of veggie burger variations using locally made "Sunburgers" from our friends at Nearly Normal's.

Unfortunately, during the pandemic Nearly Normal's threw in the towel, So this year we had to come up with a vegetarian/vegan entrée all on our own. And we know you'll like it, no matter what your eating habits are!

Tempeh is a cultured soy that has a wonderful nutty flavor and chewy texture. We get ours from Surata Soyfoods in Eugene, and it's available at many natural food stores in the Northwest and possibly beyond. It's important to cook tempeh to within an inch of it's life to get the best results.

Barbeque Tempeh with Apple Slaw

Marinade

2 Tbsp Thyme Garden Barbeque Seasoning

¼ cup red wine vinegar

½ cup avocado oil

¼ cup cold coffee

16 oz tempeh, sliced into 4 pieces

1 can fire roasted crushed tomatoes

Sugar, salt & pepper to taste

Combine marinade ingredients in a bowl and whisk together. Transfer to a strong ziploc bag and carefully add tempeh. Seal and gently shake to be sure all the tempeh pieces are coated. Place on a bowl and refrigerate overnight or at least 2 hours.

Prepare a charcoal grill or heat a gas grill to medium-high heat. Oil grate and carefully place marinated tempeh over heat, reserving marinade. Cook until well done on each side.

Meanwhile, transfer marinade to a small saucepan. Add crushed tomatoes and bring to a simmer. Simmer while tempeh cooks, stirring frequently.

Remove from heat and transfer to a blender. Blend until smooth and check flavor. Add salt, sugar, pepper and chili flakes to taste and serve drizzled over grilled tempeh with a side of slaw.

Smoky Apple Slaw

⅓ cup veganaise (our favorite mayonnaise-ish product, so good)

1Tbsp vinegar 

1 tsp smoked salt

2 tsp sugar

½ tsp black pepper

½ apple, diced

2 cups red cabbage, shredded

4 cups green cabbage, shredded

1 carrot, shredded

1 Tbsp cilantro, minced

Combine dressing ingredients well in a serving bowl. Add remaining ingredients and toss to coat. Refrigerate until serving.