Saucy Smoked Tempeh
Tender smoky tempeh cooked in a tangy, flavorful chipotle sauce. An easy, meatless recipe that takes flavor to a whole new level.
- 1 tablespoon Oil
- 1/2 red onion chopped
- 5 garlic cloves crushed
- 7 ounces chipotle sauce
- 1 tablespoon tomato paste
- Salt to tate
- 2 tablespoons honey or use date syrup for a vegan version (see notes)
- 1 teaspoon dijon mustard
- 1 teaspoon vegan Worcestershire sauce
- 1/4 cup water
- 1/2 teaspoon Salt
- 1 teaspoon smoked paprika
- 8 ounces Tempeh
- Oil/Cooking Spray
Heat 1 tablespoon of oil in a small saucepan or pot over medium heat. Add onions and saute until soft, about 5 minutes. Next, add the garlic and cook for 1 minute. Pour in the chipotle sauce, tomato paste, and salt. Stir and simmer on low for an additional 2 minutes. Transfer sauce, honey, dijon mustard, Worcestershire sauce, and water into a blender and blend until smooth. Set sauce aside.
Fill a medium saucepan with 1/2 an inch of water, salt, and smoked paprika. Once at a boil, place the tempeh inside and cover it with a lid. Steam for about 15 minutes. Remove and pat dry and cut into cubes.
Fry the tempeh in a skillet over medium-high heat until golden on all sides. Lower heat to low. Pour and gently combine the sauce with the tempeh. Cover skillet with a lid and cook for 10 minutes.
- To make this recipe vegan, switch out the honey for date syrup. Alternatively, you can use sugar, but add it to the sauce as it simmers, before blending the ingredients.