Grilled Tempeh with Barbeque Glaze

July 16, 2011 By: Megabeth Category: Main Dishes Print This Post Print This Post

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I’ll admit it, my cooking sprees in the summertime are fewer and far between because I’d rather be outside than in the kitchen. So, one night I was looking for something fast to make and something I could throw on the grill. Using my handy cookbook, The New Vegetarian Grill, I was able to meet both these requirements.

Luckily for me, I always keep a package of tempeh on hand and the marinade is made with some pantry basics so I was all set. I just needed to stir up the sauce, let the tempeh marinate, and throw it on the grill.

You can throw these little bites on a toasted bun with some lettuce, tomato and onion slices or just eat them straight with a fork.

Grilled Tempeh with Barbeque Glaze
from The New Vegetarian Grill

1/4 cup ketchup
2 Tablespoons brown sugar
1 Tablespoon soy sauce
4 garlic cloves, minced
1 Tablespoon minced onion
2 teaspoons ground cumin

Combine all ingredients in a small bowl and mix well. Use immediately or store in an airtight container in the refrigerator for up to 1 week.


Grilled Tempeh with Barbeque Glaze (1)

 

Combine the tempeh and barbecue glaze in a large bowl and toss to coat. Set aside to marinate. (Megabeth note: If you are traveling to a BBQ, then throw everything in a Ziploc bag and pull it out of the fridge when you are ready to go.)

 

Grilled Tempeh with Barbeque Glaze (2)

Prepare a medium-hot fire in the grill. (If you are using someone’s grill where they’ve just polished off a nice juicy steak, throw a sheet of tin foil on the grill but spray it with some non-stick oil spray just in case. Or, use a lightly oiled grill rack.)

Grilled Tempeh with Barbeque Glaze (3)

Grill the tempeh until heated through and crusty, 4 to 6 minutes per side.

Grilled Tempeh with Barbeque Glaze (5)

2 Comments to “Grilled Tempeh with Barbeque Glaze”


  1. YoBimbo says:

    What kind of tempeh do you use?

    1
  2. Megabeth says:

    I’m partial to the Lightlife Tempeh because it’s easy to find around here (Whole Foods, My Organic Market, etc.). Three grain or wild rice is usually what I have on hand. But, now that I think about it, they have a smoked version that might be good with this recipe. I’ll have to give it a try…

    2



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