BBQ Tempeh Ribz & Mash
Juicy, sticky and sweet Tempeh BBQ Ribz on a bed of creamy mash. The perfect comfort food. Please note: Tempeh is not an alternative. It is a naturally nutritious plant-based food that tastes delicious in its own right. Don't expect this to taste exactly like Ribz, but you'll love it nonetheless.
Recipe by Better Nature
1 h 5 min
Serves:
2
ingredients
- 200g Organic Tempeh, cut into thick strips
- 1/2 tablespoon oil
- 1/2 small finely diced white onion
- 1 clove of crushed garlic
- 200g passata
- 2 tablespoon tomato puree
- 1 tablespoon agave syrup
- 2 teaspoons paprika
- 1 tablespoon balsamic vinegar
- 1 tablespoon vegan Worcestershire sauce
- 6-8 medium white peeled and chopped potatoes
- 5-6 cloves raw or roasted garlic
- 2 teaspoon salt
- 1/2 teaspoon pepper
- 40g vegan butter
instructions
- Add the potatoes to a large saucepan, covering them with water.
- Bring the water to the boil and keep boiling the potatoes for about 20 minutes, until they are very easy to slice with a knife.
- Heat the tempeh strips in a preheated oven at 150ºC (gas mark 2) for 10 to 12 minutes.
- Heat the oil for the BBQ sauce in a frying pan over medium heat.
- Add the onion and garlic to the pan until lightly browned.
- Add the passata, tomato puree, agave syrup, paprika, balsamic vinegar and vegan Worcestershire sauce.
- Heat the sauce until it comes to the boil.
- Let the sauce mixture cool for 10 minutes, then blend it until it reaches a smooth consistency.
- Once the potatoes are ready, use a potato masher or a fork to mash them up, before adding in the salt, pepper, garlic and vegan butter. Keep mixing the mash until a smooth consistency forms.
- Serve up the tempeh and mash, and drizzle the BBQ sauce on top.
instructions
- Add the potatoes to a large saucepan, covering them with water.
- Bring the water to the boil and keep boiling the potatoes for about 20 minutes, until they are very easy to slice with a knife.
- Heat the tempeh strips in a preheated oven at 150ºC (gas mark 2) for 10 to 12 minutes.
- Heat the oil for the BBQ sauce in a frying pan over medium heat.
- Add the onion and garlic to the pan until lightly browned.
- Add the passata, tomato puree, agave syrup, paprika, balsamic vinegar and vegan Worcestershire sauce.
- Heat the sauce until it comes to the boil.
- Let the sauce mixture cool for 10 minutes, then blend it until it reaches a smooth consistency.
- Once the potatoes are ready, use a potato masher or a fork to mash them up, before adding in the salt, pepper, garlic and vegan butter. Keep mixing the mash until a smooth consistency forms.
- Serve up the tempeh and mash, and drizzle the BBQ sauce on top.
make it with
Organic Tempeh
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