– Tempeh – Grapeseed oil avocado oil – Vegan BBQ Sauce – Organic ketchup – Maple syrup – Apple cider vinegar – Soy sauce or tamari – Molasses – Vegan Worcestershire sauce – Liquid smoke – Smoked paprika – Chili powder – Black pepper – Onion powder – Garlic powder
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.