Sticky Baked BBQ Tempeh Strips

After I began consuming vegan in January, I swore I wasn’t going to begin consuming all types of “bizarre” stuff that I had related to a vegan diet–including tempeh. Tempeh is mainly soybeans which were fermented and compressed. For somebody who’s under no circumstances used being round it, it was within the “bizarre” class. Nonetheless, I like to attempt new issues! So if I appreciated it, superior. If not, no less than I attempted.

I had no thought what to do with it or how one can prepare dinner it or if it even wanted to be cooked, and many others. I noticed a recipe for BBQ tempeh strips and contemplating there was sauce everywhere in the tempeh, I figured it could be a superb one to begin with. The sauce might disguise the not-so-appetizing-looking tempeh. Right here is the place you’ll find the recipe: Sticky Baked BBQ Tempeh Strips by Feed Your Magnificence. (I am going to hyperlink to it once more on the finish of the publish.) As I love to do, I made it precisely as-written in order that I am reviewing the precise recipe as meant.

First, the tempeh. That is what it seems like within the package deal.

After I hear the phrase “fermented” I mechanically suppose that it has an overwhelmingly pungent scent. I used to be getting ready myself for chopping it open. After I opened it, nevertheless, there was no scent in any respect. Even proper as much as my nose–it did not scent like something. I used to be actually stunned!

The recipe mentioned to rinse it properly, so that is what I did. Then I bought out the substances for the tempeh strips in addition to the do-it-yourself barbecue sauce from the identical website (there’s a hyperlink to it within the precise recipe). The recipe additionally states that you should utilize store-bought barbecue sauce, however why not attempt the do-it-yourself one?

The 2 recipes (tempeh strips and barbecue sauce) used these substances: tempeh, tamari or liquid aminos, garlic, onion powder, tomato paste, maple syrup, molasses, apple cider vinegar, floor mustard, garlic powder, smoked paprika, and chili powder. (Not pictured: garlic and maple syrup. My mind was some place else whereas I used to be gathering substances.)

I truly had molasses in my pantry from after I was doing the heritage collection, and I simply by no means ended up utilizing it. So I used to be to make use of it–I would by no means used and even tasted molasses by itself earlier than. It tasted like burned honey to me; Jerry agreed that was a superb description.

First, you add the tempeh to the pan and barely cowl with water. Add slightly liquid aminos, garlic, and onion powder. Then I let it simmer for 10 minutes, per the directions. 

I set that apart with 1/4 cup of the cooking water to “marinate” (the recipe mentioned for about 15-20 minutes). I actually was skeptical at this level. It did not look even slightly bit appetizing. However… I’ve a really open thoughts!

Whereas it was marinating, I made the barbecue sauce. I like utilizing mason jars to make sauces. It is really easy to throw the substances in there and shake it up. 

I tasted the sauce after mixing it and sadly, I wasn’t a fan. The tomato paste and molasses have been the dominant flavors. So, I made a decision to place that sauce on just a few of the strips and use my trusty Candy Child Ray’s barbecue sauce on the remainder. I did not need to dislike the recipe simply due to the sauce.

As soon as I had the sauce accomplished, I eliminated the tempeh to a chopping board and lower it into 10-11 slices. Then I set it on a baking dish lined with foil. Bake for 10 minutes. Brush with the sauce. Bake for one more 12-Quarter-hour. Performed.

I do not know what I anticipated, however the tempeh appeared precisely the identical from package deal to plate. I used to be form of hoping the sauce would disguise the tempeh higher (if not for me, then for the household once they tasted it!).

I do not know why, then, I used to be stunned after I lower right into a slice and it nonetheless appeared precisely the identical (simply coated in sauce). I am all the time open-minded about attempting new issues, so I hoped it could style higher than it appeared.

The decision: I truly actually appreciated the tempeh itself! Once more, not a giant fan of the barbecue sauce; nevertheless, I might get on board with the tempeh and check out it with different recipes. The feel jogged my memory of chickpeas (one thing that I eat numerous). I did not used to love the feel of chickpeas–being firmer than different beans–but I bought used to them and I actually like them now. I felt just like the style of the tempeh was form of nutty and never tremendous robust (a superb factor, no less than for my part). It undoubtedly tasted higher than I used to be anticipating!

Time to ask the household:

Jerry: “The flavour is not too dangerous, but it surely does not style the way you count on it to once you take a look at it.” I believed this was very correct!

Noah: “No. No. No. The feel!” I believed he may very well spit out that bite–it appeared like he was having a tough time swallowing, haha.

Eli: “No, I do not prefer it. The feel is gross.”

I had a sense the children weren’t going to love it, and I do not suppose that ought to replicate poorly on the recipe itself. It is the opinion of two meat-eating youngsters. They mentioned the sauce was “advantageous”–that it tasted like barbecue sauce, however not so good as Candy Child Ray’s. The sauce did style higher to me after baking it, however I nonetheless wasn’t loopy about it sufficient to save lots of the leftovers.

I tasted the tempeh strips that I would put the Candy Child Ray’s sauce on and there wasn’t a giant distinction. I feel it is as a result of the tempeh itself did not have any barbecue taste. It tasted separate, if that makes any sense in any respect. If I rinsed off the barbecue sauce, you’d most likely by no means comprehend it was on there as a result of it did not get absorbed into the tempeh. It is like with chickpeas again–they do not take in taste, however should you eat them in a sauce, you get the feel of a chickpea and taste of the sauce. (This can be attribute of tempeh and never simply this specific recipe. A fast google search did not actually give me a definitive reply.)

So, whereas I did not love this specific recipe, it undoubtedly opened up my eyes to tempeh and I want to experiment with it once more.

Once more, you’ll find the recipe right here: Sticky Baked BBQ Tempeh Strips by Feed Your Magnificence.