Pomegranate Molasses BBQ Tempeh

Photo: Pomegranate Molasses BBQ Tempeh
This tangy BBQ sauce comes from a favorite "Vegan with a Vengeance" recipe. Try substituting tofu or seitan for the tempeh in this fantastic sauce.
Yield
4-6 Servings
Vegan
Entrees
Ingredients
  • 1 (8-ounce) package tempeh
  • 3 Tablespoons peanut oil, divided
  • ½ cup thinly sliced red onion
  • 2 garlic cloves, crushed
  • ¼ teaspoon each ground cloves, fennel and cinnamon
  • ½ teaspoon black pepper
  • 1 (6-ounce) can tomato paste
  • 2 Tablespoons natural peanut butter
  • 2 Tablespoons pomegranate molasses
  • 2 Tablespoons soy sauce or tamari
  • 1 Tablespoon sucanat
  • 1 teaspoon liquid smoke
  • 1 cup vegetable broth or water
Instructions
  1. Slice tempeh into thin strips.
  2. Add 1 Tablespoon peanut oil to a large skillet over medium heat and grill tempeh slices until just browned on each side, about 10 minutes.
  3. While tempeh is cooking, begin the sauce. Over medium heat, sauté onions in 2 Tablespoons peanut oil in a large skillet until browned. Add garlic and cook a few more minutes. Lower heat.
  4. In a large glass bowl, mix together remaining ingredients except the broth, and whisk well.
  5. Add liquid mixture to skillet and stir to combine with sautéed onions.
  6. Add broth, and simmer on low heat for 20 minutes, stirring occasionally. Add more spices to taste.
  7. Pour BBQ sauce over tempeh and simmer for another 15 minutes. Let cool before serving. This sauce keeps for about a week in the fridge and it freezes well. Enjoy!