We had a bit of tempeh hanging around in the fridge as well as some broccoli that needed to be used up. There were local new potatoes I had bought on the weekend that wanted using as well so I threw this together with a bit o’ BBQ sauce for a tangy, down home flavour. I also slow cooked some onions until they were brown and caramelised to go with the boiled potatoes and roasted broccoli. I threw a yellow pepper in to quick roast as well as it was just hanging out in the crisper feeling lonely.
A word about BBQ sauce. Everyone has their favourite brand that can be squeezed from a plastic bottle, but I have yet to find one that didn’t have lots of High Fructose Corn Syrup or Glucose-fructose syrup or loads of unnecessary fillers. It is just about as easy to whip this one up in the time it takes for you to dig around in your overcrowded fridge or pantry and find that bottle with the crusty screw top because the last person who used it didn’t wipe it down only to discover that the bottle expired last summer..
This recipe is adapted from a tiny book called Vegan A Go-Go by the lovely tattooed Sarah Kramer that was a Christmas gift from our friend Karen. Here is a picture of it sizzling in the pan in front of my beloved vita-mix blender. Doesn't it look scrummy?
¼ cup apple cider vinegar
3 TB tomato puree (paste)
3 TB maple syrup (I cheated and did 2 TB maple syrup and 1 TB agave cos I ran out of MS)
2 TB molasses--preferably blackstrap as it is a bigger source of iron
1 TB Dijon mustard
½ tsp garlic powder
¼ tsp smoked paprika
½ tsp liquid smoke
I can’t find liquid smoke here so I just shook in about 10 shakes of smoky Chipotle
Stir together and heat until bubbling. That’s it. I poured it over tempeh that had been browned and had the onions, potatoes and roasted veg on the side. BBQ sauce makes it feel like summer instead of these “arctic winds” and snow we’ve been having. Finger lickin’ good.