BBQ Tempeh
Yields 2 c. BBQ sauce (about 8 servings)
1 clove garlic, minced
½ cup diced onion
1 Tbs. sunflower oil
1 carrot (6 or 7 inches), diced
1 ½ cups diced tomatoes
2-4 tsp. salt
1/8 tsp. black pepper
1 Tbs. sorghum
1 Tbs. brown rice syrup
1 Tbs. apple cider vinegar
1 Tbs. balsamic Vvinegar
1 tsp. paprika
2 packages tempeh, diced
Sauté minced garlic, diced onion in sunflower oil for 5 minutes over medium heat.
Carefully add 1 ½ c. canned, diced tomatoes and carrot to pan with onion and garlic & stir well.
Add salt, black pepper, sorghum, brown rice syrup, apple cider vinegar.
Stir well and simmer for 10 min.
Transfer to food processor or blender and add ½ c. water. Blend until smooth.
Bake tempeh in generous sauce for 30 minutes. Cover at least first 15 minutes, then uncover if you like a thicker sauce. This intensifies the flavors too.
Check the salt level before serving.
