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Grilled Tempeh with Barbeque Glaze

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 [2] [1], 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.


 

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.)

 

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.)

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