Maybe it’s the whole summertime thing, but I have been on a big BBQ sauce kick lately. In the last month alone, I’ve made BBQ grilled tofu, BBQ jackfruit sandwiches, and BBQ tempeh. I think it’s because I finally cracked the code for an incredible vegan BBQ sauce and I’m just so excited to use it (and to share it with you all)!
Why you’ll love this BBQ Tempeh
Classic BBQ flavor. This BBQ sauce tastes just like they would in your BBQ sauce dreams. It’s sweet but tangy, smoky, and a little spicy. To nail that classic BBQ flavor, I did repeated side-by-side taste-tests of my BBQ sauce vs. a well-known, vegan-friendly BBQ sauce until it felt like mine (a) hit all the same flavor profiles and (b) tasted even a little better!
Makes tempeh fun. It’s so nutritious (it’s fermented, as well as high in protein and fiber), but it can be bitter in taste and crumbly in texture. This recipe avoids both of those things and will get you to fall in love with tempeh. From a taste perspective, any natural bitterness from tempeh is masked from the flavors of the BBQ sauce. And texture-wise, the method of pan-frying the tempeh ensures it gets crispy and golden, which minimizes its natural crumbly texture.
If you’re intrigued by this prospect, then you have to try my Tempeh Tacos with Avocado Crema (my taste testers couldn’t even tell they were eating tempeh!).
Quick and simple. From start to finish, you can get this tempeh done in 20 minutes. The BBQ sauce just requires you to whisk all the ingredients together – that’s it!
How to make vegan BBQ Tempeh
Gather your ingredients.
Slice the tempeh into 1/2″ inch pieces, crosswise; flip each piece on its side and slice lengthwise to make thinner.
Optionally, steam the tempeh for 10 minutes. This helps remove tempeh’s slight bitter taste, but since it gets coated in a flavor-packed BBQ sauce, I find this step unnecessary.
Make the BBQ sauce. Whisk together the ketchup, soy sauce, vinegar, maple syrup, molasses, vegan Worcestershire sauce, liquid smoke, and BBQ sauces.
Heat a 12-inch nonstick frying pan over medium heat with oil. Once very hot, add the tempeh in a single layer and cook for 3 ½ to 4 ½ minutes.
Before flipping, spray top side of tempeh with cooking spray or brush with more oil.
Cook on second side for 2 ½ to 3 ½ until both sides are nicely golden brown.
Transfer tempeh to a layer of paper towels to absorb excess oil.
Pour BBQ sauce into the pan and simmer for 1-2 minutes. Add the tempeh back in and coat it in the BBQ sauce.
Cook briefly to warm through and until tempeh is saucy.
How to serve this BBQ Glazed Tempeh
This BBQ tempeh is the perfect protein for summer cookouts, and is excellent paired with classic summer side dishes like potato salad, macaroni salad, and pasta salad.
I actually photographed this BBQ tempeh and my Herbed Potato Salad on the same day and the combo was electric. For a dream team pairing for a cookout, this Vegan Pasta Salad is a must-make.
Other fun summer combinations to pair with include grilled corn and cornbread. For colder weather pairings, pair it with this Crispy Baked Mac and Cheese or Miso Butter Mashed Potatoes for some serious comfort food.
How to make a BBQ Tempeh Bowl
This BBQ tempeh is great in a grain bowl or salad. Here, I paired it brown rice, crisp romaine lettuce, cherry tomatoes, charred corn, pickled red cabbage, avocado, and some vegan ranch dressing. So colorful, fun, and hearty yet healthy. I don’t measure and just eyeball everything.
For the charred corn, simply shave kernels from fresh ears of corn. Heat a cast iron skillet over medium-high heat with a bit of olive oil. Once hot, add the corn kernels and cook for 3-5 minutes until charred in spots, tossing just once or twice to get a nice char on them.
For the pickled cabbage, I used this recipe from Jessica in the Kitchen’s blog.
Other toppings to consider adding to your bowl: crushed tortilla chips or pita chips, your favorite salsa or the pico de gallo recipe in this post, pickled jalapeños or red onions, or black/pinto beans for more protein.
BBQ Tempeh Sandwich
Possibly my favorite way to serve this BBQ tempeh is in a sandwich. Here, I slathered some vegan mayo on a nice baguette, layered it with the BBQ tempeh, bibb lettuce, and a quick carrot-cabbage slaw. For the slaw, I just mixed together shredded red cabbage and carrots with a generous squeeze of lime juice, salt, and pepper.
PS: my favorite brands for vegan mayo include Just Mayo, Sir Kensington, and Follow Your Heart Vegenaise).
P.P.S. This sandwich was outrageously good. You could also make it on a burger bun for a more casual cookout dish.
Tips for making this recipe
Be sure to use a vegan-friendly Worcestershire sauce. Traditionally, the sauce contains anchovies, but several brands are vegan. I have used Annie’s vegan Worcestershire sauce and the Whole Foods 365 vegan Worcestershire sauce with great results, and know that the Kroeger store brand is also vegan.
Interested in making this gluten-free? First, buy a tempeh variety that is gluten-free (some contain wheat; I use Lightlife’s original tempeh).
Second, for the BBQ sauce, use tamari (gluten-free soy sauce) instead of soy sauce. Also, omit the vegan Worcestershire sauce (most vegan Worcestershire sauces contain wheat). There is, however, at least one vegan and gluten-free Worcestershire sauce I’ve seen online.
If you are sensitive to bitter foods, you may consider steaming the tempeh before further cooking it. I typically do this before preparing tempeh, but the bold flavors of the BBQ sauce make it unnecessary in this recipe (at least for my tastebuds).
To ensure the tempeh gets perfectly golden and crispy, you’ll want to:
- Ensure there’s a decent amount of oil in the pan and that that the pan and oil are hot before you add the tempeh
- Don’t flip the tempeh until it’s seared on the bottom (about 3 1/2 to 4 1/2 minutes).
- Before flipping the tempeh, brush the top sides with a bit more oil (or use cooking spray). This ensures the second side gets golden brown all over. If you don’t add the oil, the tempeh instead gets charred in spots and doesn’t get a crispy exterior.
That’s all you need to know about this BBQ Tempeh. If you love the recipe, please rate it and review below :)
BBQ Tempeh
Ingredients
- 1 8-ounce block of tempeh
- 2 tablespoons grapeseed oil avocado oil, or other neutral-flavored oil for cooking
- 1/3 batch of Vegan BBQ Sauce (recipe below) (about 1/2 to 2/3 cup BBQ sauce)
Instructions
- Slice the tempeh crosswise into ½-inch thick strips. Then, place each strip on its side and slice in half lengthwise to make it thinner.See the step-by-step photos in the blog for reference.
- Optional – steam the tempeh. Place the tempeh pieces in a steamer basket fitted in a saucepan with a few inches of water. Bring the water to a boil, cover, and steam the tempeh for 10 minutes. Note: I typically steam tempeh to get rid of its characteristic bitter taste, but I find it unnecessary in this recipe, as the BBQ sauce is so bold in flavor.
- Line a cutting board or plate with a few paper towels.
- Cook the tempeh. Heat a 12-inch nonstick frying pan over medium heat with 1 ½ tablespoons of the oil. Once the oil is shimmering (it will take a few minutes), arrange the tempeh slices in a single layer. Cook for 3 ½ to 4 ½ minutes, until nicely golden brown on the bottom side. Brush the top side of each tempeh piece with the remaining oil or spray with cooking spray (I used avocado oil spray), then flip each piece and cook on the second side for 2 ½ to 4 more minutes until seared on the other side. Transfer to the paper towels.Turn the heat off and allow the pan to cool down for a few minutes.
- Make the BBQ sauce (recipe below). Note: you do NOT need to simmer the BBQ sauce on the stove for a full 5 minutes, as in step #2 in the recipe card below. You will simmer it for a few minutes in the next step.
- Return the frying pan to medium-low heat and pour in the BBQ Sauce. Allow the sauce to cook for 1 to 2 minutes, or until gently simmering, stirring with a silicone spatula. If the pan is too hot, the sauce will rapidly simmer, so lower the heat a touch. Add the tempeh back to the pan, and coat the tempeh in the sauce for a minute or two until very saucy. Enjoy!
Vegan BBQ Sauce
Ingredients
- 1 cup (275-280g) organic ketchup
- 4 tablespoons (80g ) maple syrup
- 3 tablespoons apple cider vinegar
- 2 tablespoons soy sauce or tamari
- 2 tablespoons molasses
- 1 tablespoon vegan Worcestershire sauce*
- 1 tablespoon liquid smoke**
BBQ Spice Blend
- 1 1/2 teaspoons smoked paprika
- 1 1/2 teaspoon chili powder
- 3/4 teaspoon black pepper
- Heaping 1/4 teaspoon onion powder
- Heaping 1/4 teaspoon garlic powder
- ⅛ teaspoon cayenne pepper (optional)
Optional Thickening
- 1 1/2 tablespoons arrowroot powder (or cornstarch)
- 3 tablespoons cold water
Instructions
- Add all of the ingredients to a mixing bowl. Whisk well to combine. Taste, adding a pinch of salt or pepper as needed. For more sweetness, add a bit more maple syrup. For more smokiness, add a few drops more of liquid smoke or a few dashes of smoked paprika.
- Transfer the BBQ sauce to a small frying pan and simmer for 3 to 5 minutes, stirring at least once a minute.***Take off the heat. Once cool, transfer to an airtight jar and refrigerate. It will thicken as it chills. Store for 2 to 3 months (yes, months is right; the high acidity content keeps it fresh).
- To thicken the sauce even more, whisk together arrowroot powder and cold water until smooth and no clumps remain. Add the slurry to the simmering sauce (from step 2) and whisk frequently for 1-2 minutes, or until the sauce is thickened. Take off the heat (don't let it keep simmering, or the arrowroot powder can start to congeal).
Notes
Fantastic recipe! The BBQ sauce was the best I I’ve ever had! I ended up using Low sodium Tamari and omitted the Vegan Worcestershire sauce as I didn’t have that on hand. I also added a few extra drops of the liquid smoke. I will never buy store bought sauce again! Thanks for your fantastic recipes, Nisha!
Jennifer, So glad to hear you loved this recipe!
BBQ sauce is outstanding! Great recipe, totally yummy, and very healthy ingredients.
So glad to hear you love this recipe, Greg! Thanks for leaving the wonderful review!
Really delicious and my wife loved it paired with some vegan coleslaw. Super easy to make, will definitely reuse this as an easy low-effort meal!
That sounds like a winning combination, Ethan! So glad the recipe went well for you!
Yum, yum, yum!. The BBQ sauce is PERFECTLY balanced. Smokey, acidic, spicy, slightly sweet (not too sweet)! Finally cooked the tempeh without the bitter taste. Served this with some rice, broccolini and some kimchi (didn’t have any coleslaw) for a great BBQ side!
Delicious, Holly! Thank you for the awesome review!
OMG just made your BBQ Tempeh recipe for dinner tonight, it was the best bbq sauce we have ever had! My husband and I became vegan only six weeks ago and I’m so glad we’ve found your YouTube channel. We’re waiting for our preserved lemons to be ready and are excited to try your homemade cheese recipes, too! Thanks so much!
We are so glad to help you on your plant-based journey, Jana! Thanks for the awesome review!
I never liked tempeh much before making this recipe, but this was AMAZING! Even my non-vegan friend loved it. The BBQ sauce was so flavorful and I want to put it on everything. Will definitely be making it again!
We love to hear that, Clara! Thanks for your comment and for taking the time to review!
Hi I’m in the uk and was wondering which type of molasse you use ? Is it the blackstrap molasse you use ? Thank you 🙏🏽
This recipe was really quick, easy, and so delicious! The BBQ sauce can be used for anything it’s so delicious so I will be making that to put on everything! The tempeh is meaty and hearty which makes it perfect for a summer cookout. I will definitely be making it again soon!
Awesome, Shelby. Thanks for your comment and for taking the time to review!
Am new to vegan cooking and this was the first recipe that I tried while using Tempeh. It was excellent. The barbeque sauce was spot on. Will definitely have this bookmarked as one of the best low effort, high reward recipes.
Hi Adam, we’re thrilled to hear you enjoyed this recipe! Next time, would you mind leaving a rating alongside your review? Star ratings are big help to readers who are thinking of making the recipe. Thanks!
Have you tried this with seitan? I have a soy allergy but this looks delicious and would love to try it!
Hi Lin! We have not but I’m sure it would work just fine with seitan!
This was delicious!!! Thank you Nisha. I made them super spicy and served them with yoghurt, crispy chickpeas and salad. Even my dad who eats meat, loved them.
Great recipe, Nisha! I loved it, and so did my non-vegan husband! We had it as a salad, and lemme say, there were no leftovers!
We are so happy to hear the recipe went well for you, Maneesha!
This was delicious. I made it for guests last night, and ate some left overs for lunch today. Loved the texture of the tempeh cooked this way. Between this and the sesame tempeh bowl, I’m now a believer!
I ate it as pictured with romaine, corn, avocado, tomatoes, homemade ranch (I used a silken tofu + cashew base for the ranch), and some pickled red onions and pickled red cabbage I had on hand. I might use just a little less maple syrup in the BBQ sauce next time – bc the Heinz I was using already had too much corn syrup ,probably! Thanks for another great recipe!
Hi Delnora, we’re thrilled to hear you enjoyed this recipe! Next time, would you mind leaving a rating alongside your review? Star ratings are big help to readers who are thinking of making the recipe. Thanks!
Family really enjoyed this! Had never tried tempeh. Bought on a whim for the added protein. So excited to find this recipe. Will definitely put this in the rotation. BBQ sauce was excellent as well. Thank you!
Yay, Amy! So glad you love the recipe and thank you for making it!
I never knew tempeh could be so good! You totally changed my mind on it with this recipe. Thank you!
So glad to be able to change your mind, Kristen! Thanks for trying it!
Quick, simple, and delicious. I steamed my tempeh then cooked in a pan with veg broth, and used a store bought sauce. I haven’t experimented too much with tempeh, so thank you for sharing this!!
Thanks for the lovely feedback, Kate!
I’ve tried tempeh only once and it tasted like liver. It was so gross, that I don’t want to try it ever again.
Do you feel this livery flavor in it?
Hi Maja, I’ve never experienced the taste of liver! It does have a characteristic bitter taste, which you can get rid of my steaming it for 10 minutes (in step 2). The BBQ sauce here is so flavorful that it also neutralizes the taste of tempeh. That said, if you really don’t want to try tempeh anymore, the BBQ sauce is fantastic with grilled or baked tofu!
:)
Thank you!
Can this be made without frying the tempeh in oil? Perhaps baking it? Any idea at what temperature and for how long?
Hi Nancy, I typically don’t bake tempeh because it dries it out and absorbs most of the marinade, so you get a much better taste and texture from pan-frying it. That said, you can try cutting into cubes (I think that works better for baking), coat it in some soy sauce or tamari, and bake on a parchment paper lined sheet at 400F for 25ish minutes (or use an air fryer). Then add to the pan with the BBQ sauce and toss to coat.
i’ve never found tempeh in my area , would tofu be an ok substitute if crispy enough?
Sure! This would be great with baked or pan-fried tofu. Just be sure to press the tofu to remove excess water. Once you cook it, add the tofu to the BBQ sauce and toss to coat, as explained in the recipe. I’ve also made this will grilled tofu and it’s fantastic!
good to know, thanks a ton ^^
Looks delicious! Could you also share your vegan ranch recipe? Please 😁
Thanks Nicola! It will be coming soon ;)
Do you have a recipe for the ranch dressing used on the salad? Didn’t find that via search on the web site.
Hi Kai, it’ll be coming soon!