Summer BBQ Tempeh Bowls
Summer BBQ Tempeh Bowls- marinated tempeh with grilled summer vegetables, smoky quinoa, and tangy slaw. (vegan + gluten-free)
If there’s one type of food that always makes me feel like summer has arrived, it’s BBQ. The tangy, slightly sweet flavor instantly brings back memories of cooking out and relaxing in the shade amongst the smell of fresh cut grass.
It’s the quintessential American way to celebrate summer, in my opinion. The funny thing is, I don’t have a grill and I don’t eat meat. You would think that would keep me from partaking in said activities but I don’t let either of those hold me back and neither should you.
As long as you have a grill pan you can heat on your stove, you’re good to go! Or if all else fails, you can always open the windows, turn on the oven, and pretend you’re outside. :)
How you do guys feel about tempeh? Do you love it, hate it, or is it just kinda meh?
I’m somewhere in between love and meh, depending on how it’s prepared. Slathering it in BBQ sauce definitely kicks it up a few notches on my love meter.
The first time I tried it that way was on these BBQ Tempeh Sandwiches with Apple Slaw. Man, are those good. These bowls are kind of like a deconstructed version of the sandwiches with a little extra summer veggie loving mixed in.
With a little prep work, these bowls come together in no time. You can prepare the slaw and quinoa ahead of time, and even marinate the tempeh the day before. Once those are ready to go, it will take you all of fifteen minutes to grill the vegetables and assemble.
The best part is that each bowl packs a hefty 25 grams of protein! Not shabby for a vegan meal.
Summer BBQ Tempeh Bowls
Yield: 4 bowls
Prep Time: 20
Cook Time: 10
Total Time: 30
- 8 ounces tempeh, sliced 1/4″ thick
- 1/2 cup homemade vegan BBQ sauce (or storebought) + more for serving
- 2 cups sliced red cabbage
- 1/4 cup apple cider vinegar
- juice of 1 lime
- 2 cups cooked quinoa (or grain of choice)
- 1 teaspoon smoked paprika
- 2 cups grilled zucchini pieces
- 1 and 1/2 cups grilled corn
- diced green onion for topping (optional)
Warm the BBQ sauce in a small saucepan over medium-low heat for about 5 minutes. While still hot, transfer the sauce to a large shallow bowl then add the tempeh and coat with sauce. Allow to marinate for at least 15 minutes.
Meanwhile, make the slaw by combining the cabbage with apple cider vinegar and lime juice in a large bowl. Toss until evenly coated then cover and refrigerate until ready to eat.
When ready to serve, grease a large skillet and warm over medium heat. Add tempeh with any remaining barbecue sauce and cook for about ten minutes, until heated through.
Toss the quinoa with paprika then distribute into separate bowls. Serve with grilled zucchini, corn, slaw and cooked tempeh. Top with extra barbecue and diced green onion (optional) sauce and enjoy!
Prep time does not include marinating tempeh.
Did you try this recipe? Please let me know how it turned out by rating the recipe, leaving a comment below or sharing a picture on Instagram with the hashtag #makingthymeforhealth. I love hearing your feedback!
I’m right there with ya..BBQ = summer in my book! Honestly, I’m not sure if I’ve had tempeh before, but cooked to perfection with BBQ sauce definitely sounds inviting. And those bowls with the grilled corn? Need them in my life!
Say wha?! You’ve never had tempeh? We need to change this immediately.
i absolutely LOVE tempeh, but yes i agree it has to be prepared a specific way. tempeh on its on is pretty.. bland. love this simple bowl, it’d be perfect for a quick dinner. saving!!
Thanks Beverley! :)
I have been a total slacker this summer and haven’t had BBQ once! I totally want some now, especially with that grilled corn!
You better get on the BBQ! ;)
haha here in NC BBQ is all year round!! But I definitely think about it way more often in the summer! I am loving the sound of these bowls! You’re making me hungry for dinner!
I’ve never tried tempeh before, is it similar to tofu? I love all the flavors you have in these bowls, they are pretty much summer in a bowl!
It’s made from fermented soy beans but the texture and taste is completely different from tofu. If you can find tempeh bacon strips (it’s just tempeh marinated in seasoning) at the store, those would be great to start with! :)
BBQ is the way to my heart, especially when it involves grilled corn and zucchini! I’ve never tried tempeh, but it looks just delicious slathered with that Annie’s BBQ sauce. I’ve never tried Annie’s sauce for whatever reason and think I need to give it a go. These bowls look delicious, Sarah!
Pingback: 23 Vegan Summer Recipes » Vegan Food Lover
This is a wonderful recipe that has made the regular rotation in my house. We enjoy this in non-grilling season by pan-frying the zucchini before the tempeh and subbing frozen corn. It isn’t exactly the same but still good!
I’m so glad you enjoy it! Thanks for sharing the helpful tips! :)
Pingback: Eating My Feelings: Summer BBQ Tempeh Bowls • The Greylock Glass