Barbecue Tempeh with Spicy Coleslaw

I was going to post a brownie recipe today but this was WAY to good to keep from you. I happened to pick up Vegan Soul Kitchen at a used book store and how anyone let this book out of their hands is beyond me. I’m in love and I’ve only made two recipes (another one is in the works for dinner tonight).

This meal was definitely the highlight of Saturday, which was cold and rainy THE ENTIRE DAY.  I moved away from Portland for a reason, and California, you’re kind of letting me down.  It was okay though, because it made my 14 mile run kind of fun.  There’s something about running in the rain that’s incredibly soothing, it’s just AFTER that when you actually want to go out and do things that the rain is kind of a bummer.

The first five miles of the run were actually pretty hellish, and the rain had nothing to do with it.  I just am SO tired of feeling so slow.  Running 10:30 pace feels like it may as well be crawling, and to feel out of breath moving at that pace when I come to any kind of a hill just makes me feel incredibly lame.  I KNOW there’s an excellent reason for this, and somehow around mile 6 (coincidentally, right when I got to Golden Gate Park) I realized it didn’t matter how slowly I was running, it was just so awesome to be out there soaking up the rain and doing one of my absolute favorite things.

On the way back a guy passed me pushing a jogging stroller and I got really excited about pushing this kid on runs, just like my dad did with me.  I think a love of being active is one of the best gifts I’ve gotten from my family and I really hope I can pass it on to my kids.

I also love that my family ate a good home-cooked dinner together every night. And by good I mean my mom made sure there was always at least one serving of vegetables, usually two, and there was no way we were getting dessert unless we ate them. Now it just feels wrong to eat a dinner that’s vegetable-sparse. That’s why this recipe is so awesome. In the book, it’s a sandwich, but I wanted a plate with cornbread rather than heaping the tempeh and coleslaw on a bun. The sauce is spicy and not too sweet, and the coleslaw has just the right kick from cayenne. They work so well together! If you can make the coleslaw a couple hours in advance it really improves the flavor.

(adapted from Vegan Soul Kitchen by Bryant Terry)

3 Tbsp apple cider vinegar
3 Tbsp lime juice
1/2 cup soy sauce
1/4 cup tomato sauce
1 chipotle chile en adobo
3 Tbsp olive oil
1/4 cup agave
1 Tbsp ground cumin
pinch cayenne
1 lb tempeh, cut into thin strips

1/2 head green cabbage
1 medium carrot, julienned

1/4 tsp dijon mustard
2 Tbsp red wine vinegar
1 Tbsp agave
1 tsp sea salt
1/4 tsp cayenne
3 Tbsp olive oil

To make the tempeh:
Preheat the oven to 350 F.

Combine the all the sauce ingredients in a blender (vinegar through cayenne) and puree. Toss with the tempeh strips, then arrange in a single layer in a 13 x 9″ baking pan.

Tightly cover the pan with foil and bake for about 45 minutes.

To make the coleslaw:
Combine the cabbage and carrot in a large bowl

Whisk together the dressing ingredients, then toss with the vegetables. Refrigerate 1-8 hours before serving.

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