Tag Archives: vegan recipe

BBQ Tempeh Sandwiches


easy bbq tempeh sandwich

A midsummer night's bbq tempeh sandwich

When I say “temp,” you say “eh!”

“Temp” (“Eh!”)

“Temp” (“Eh!”)

I’ve got a confession to make.  I made these sandwiches a while ago, took my pictures and have since forgotten exactly what I put in them.

It was a last-minute meal but one that was surprisingly delicious and very filling.  The end result is something resembling a sloppy Joe in texture, but with a little more crunch and a lot more bbq.

The most vivid memory I have of making these was that I thought I had way more bbq sauce than I actually had.  So, my “sauce” was half bbq and half ketchup/honey/red wine vinegar/salt/pepper/etc.

And as far as the tempeh goes, I like the three-grain.  It’s got the best texture, and it doesn’t have that bitter taste that some tempeh has.  And you can buy it in most grocery stores (well, at least Publix).

how to cook tempeh

I know, it doesn't look appetizing yet... keep scrolling.

I know, for a fact (because it’s in my pictures), that I made some roasted asparagus as a side dish.  Tossed them in a little olive oil and sprinkled with salt and placed in the oven until they were soft but not mushy.

roasted asparagus

Roast 'em.

So here’s what I remember from this meal:

Here’s what you need:

  • 1 package of three-grain tempeh (you can make your own, but it’s complicated, and this ain’t the blog for that)
  • 1 red bell pepper
  • 1/2 medium onion
  • 1 cup or so of your favorite bbq sauce (check before you start cooking)
  • 4 buns
  • vegetable broth (optional)

Here’s what to do:

Step 1) Slice the tempeh into relatively thin slices and boil in vegetable broth for ten minutes or so.  This helps prevent the tempeh from getting too rubbery and gets rid of any bitterness that may develop after cooking (this step may be entirely unnecessary, but I’ve never not done it, so I wouldn’t know).

Step 2) Use tongs to remove the tempeh and lay it out on paper towels to drain off excess moisture.

Step 3) Cut the tempeh into small cubes and sautee with just the slightest bit of olive oil.  The goal is to get them golden brown on all sides but first…

Step 4) After the tempeh has been cooking for a few minutes, add to the pan (or start in another pan, as I did) some diced onions and bell pepper.  I didn’t want them fully carmelized, just a little softer than raw.

bbq tempeh filling

Stir it up, stir it up good, uh!

Step 5) When the tempeh is sufficiently golden (maybe 7-10 minutes on medium heat), add in the onions and peppers and a small bucket (okay, a cup) of bbq sauce.  Keep adding sauce until you get a sloppy-Joe-ish texture and everything is hot.

Step 6) Add to a toasted bun, and grab some napkins.

bbq tempeh

I paid extra for that sesame seed bun, just for this picture.

 


Tasty Beer Bread


Easy Beer Bread

Easy, butter beer bread - so, so good.

Yeah, I hadn’t heard of it either.

But if someone says you can put beer in bread, or beans in brownies, I can resist trying it out.

So this one is exactly like what it sounds – it’s regular bread, except it has beer in it.  You leave out the yeast, and the yeast in the beer does the trick.  The resulting bread was extremely good.  And way easier than I expected.

The recipe I used made from a bread that had a slightly buttery, crunchy crust and a dense, moist bread.  It’s not the kind of bread you’d make PB&J on, but it’s perfect as a side to an otherwise light meal.  OR, as we did, just make it in the middle of a lazy afternoon and eat half the loaf while you watch a movie.

As far as the beer goes, I have no idea.  I’ve made this once, with Miller Light (because the other beers we had around have citrus flavors, and I wasn’t sure how that would taste), and it was delicious.  I’ve heard/read that Guinness makes a good bread as well.

Oh, and you can make it vegan by subbing vegan margarine (like Earth Balance) for the butter.

(Recipe adapted from food.com)

Here’s what you need:

  • 3 cups flour (sifted – or at least spooned into the mixing cup – do not pack!)
  • 3 teaspoons baking powder (omit if using Self-Rising Flour)
  • 1 teaspoon salt (omit if using Self-Rising Flour)
  • 1/4 cup sugar
  • 1 (12 ounce) can beer
  • 1/2 cup melted butter (1/4 cup will do just fine)
Here’s what to do:
Step 1) Preheat oven to 375 degrees.
Step 2) Mix the dry ingredients and the beer in a large mixing bowl, making sure to get rid of all clumps.  Add half of the melted butter to the mixture.
Step 3) Pour mixture into prepared loaf pan, and then pour the remaining butter on top (you could leave this out if you want, but I liked the buttery crust)
Step 4) Bake for 1 hour, uncovered.  Then remove and let cool for 15 minutes (or don’t, but it’s going to be hot – fair warning).
sliced beer bread

5 seconds after I burnt my hand trying to cut the bread right out of the oven

But, if you’re in the mood for a different flavor, my good friend and fellow blogger BNF coincidentally whipped up her own batch of unconventional bread recently – I’ll guarantee you it’s good.

Vegan Black Bean Brownies


Bahhh… I did it again.  I have this thing where I pull out my camera, snap a bunch of shots and then realize days later that the memory card isn’t/wasn’t in the camera.  This time, I managed to take a few before removing the card, so I’m not completely picture-less, but still.  I think this was the third time I’ve done it.  What’s that saying?  Fool me once, shame on you… Not sure if it applies if I’m fooling myself.  Whatever.

So here I am, with a cool post and nothing to show for it.  I saw a post over at Spatoola about black bean brownies, and she has the common sense to use cameras with memory cards, so check over there for finished-product pictures.

Puree of Black Bean

Black Bean Goo | Photo by HealthyandLazy

I had never heard of black bean brownies, and the very idea sounded preposterous.  Spatoola claims you can’t taste the beans (she’s right), and I decided to give it a shot.  I mean, I like black beans and I love brownies – it has to work, right? Continue reading


%d bloggers like this: