Vegan BBQ Tempeh Ribs (oil-free)
A healthier, meat-free alternative to tender, delicious barbecue ribs.
Servings 3
Calories 313kcal
Cost $6
Equipment
- 1 sauce pan
- 1 whisk
Ingredients
- 1 block tempeh organic if possible
Homemade BBQ Sauce
- 1 cup ketchup no sugar added
- 6 tablespoon apple cider vinegar
- 2 tablespoon lemon juice
- 2 tablespoon coconut sugar
- 2 tablespoon maple syrup
- 2 tablespoon yellow mustard
- 2 teaspoon smoked paprika
- ½ teaspoon onion powder
- ½ teaspoon garlic powder
- 1 teaspoon chili powder
- ¼ teaspoon black pepper
- ⅔ cup water
Instructions
Homemade BBQ Sauce
- Add all of the BBQ Sauce ingredients to a small or medium sauce pan and bring to a boil.
- Reduce heat to medium-low and let cook until thick, stirring occasionally. Should take 20-30 minutes or until it thickens.
- Store the extra BBQ sauce in a jar in the fridge.
Tempeh Ribs
- Cut the tempeh into strips about ¾ inch thick.
- For firm ribs: Grill/saute them on medium heat in a non-stick pan until golden brown on each side. For more tender ribs: Saute them in 2-3 tablespoon water for about 4 minutes on each side.
- Turn heat on low and pour in ¾ cup bbq sauce. Toss and make sure they are evenly coated.
- Brush on more bbq sauce for serving.
- Serve and enjoy!
Notes
- You can also just use store-bought BBQ sauce, but it’s tricky to find one that has clean ingredients so I like to make my own.
- Feel free to swap the tempeh with extra firm tofu if you prefer it.
- This recipe makes extra BBQ sauce. Use as much or as little as you'd like and store leftovers in the fridge for up to 1 week.
Nutrition
Calories: 313kcal | Carbohydrates: 49g | Protein: 16g | Fat: 9g | Saturated Fat: 2g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 3g | Sodium: 877mg | Potassium: 667mg | Fiber: 2g | Sugar: 31g | Vitamin A: 1273IU | Vitamin C: 7mg | Calcium: 128mg | Iron: 3mg
