A “sheet pan supper” makes a satisfying vegan meal! Roasting the tempeh with various veggies in the oven makes clean up a breeze. Serve my delectable “BBQ Tempeh Triangles” with Red Potato Oven Fries, Chili Roasted Broccoli and Mushrooms, Roasted Zucchini, and Summer Squash Slices for a hearty, vegan and delicious meal! Petite Apple Ramekins make the perfect oven-baked dessert to pair with this enticing menu.
ABOUT THE RECIPE:
A quick and easy sauce makes these BBQ Tempeh Triangles a flavorful way to serve a protein-packed, plant-based entrée to your family. If you are cooking gluten-free, be certain to purchase certified gluten-free tempeh.
Makes 4 servings
INGREDIENTS:
1 package (8-ounces) gluten-free tempeh
1/3 heaping cup ketchup
2 tablespoons water
1 tablespoon maple syrup
1 tablespoon extra-virgin olive oil
½ teaspoon smoked paprika
INSTRUCTIONS:
Preheat the oven to 400° F. Line an 8-inch square, rimmed baking pan with foil and then top the foil with parchment paper.
Cut the brick of tempeh in half, to make 2 rectangles. Cut each rectangle diagonally into a triangle, to make 4 triangles. Turn each triangle on its side and carefully slice it in half, so you have 2 thinner triangles. Continue in this manner until you have 8 thin tempeh triangles, in all. (To be sure the tempeh cooks properly, it is important to have thin tempeh triangles for this.)
Arrange the 8 triangles of tempeh in a single layer on the lined baking pan, cut side facing up.
To make the sauce, put the ketchup, water, maple syrup, olive oil, and smoked paprika into a small bowl and briskly whisk until combined.
Spoon a generous amount of sauce evenly over the tempeh triangles and gently spread it over the tempeh using a rubber spatula or back of a teaspoon. Cover tightly with foil and bake for 30 minutes.
Remove the foil and bake for an additional 25 to 40 minutes or until the tempeh is tender and very browned around the edges. Cool for 5 minutes.
CHEF'S NOTE: If you are cooking gluten-free, be certain to purchase certified gluten-free tempeh.
Ingredients
Directions
ABOUT THE RECIPE:
A quick and easy sauce makes these BBQ Tempeh Triangles a flavorful way to serve a protein-packed, plant-based entrée to your family. If you are cooking gluten-free, be certain to purchase certified gluten-free tempeh.
Makes 4 servings
INGREDIENTS:
1 package (8-ounces) gluten-free tempeh
1/3 heaping cup ketchup
2 tablespoons water
1 tablespoon maple syrup
1 tablespoon extra-virgin olive oil
½ teaspoon smoked paprika
INSTRUCTIONS:
Preheat the oven to 400° F. Line an 8-inch square, rimmed baking pan with foil and then top the foil with parchment paper.
Cut the brick of tempeh in half, to make 2 rectangles. Cut each rectangle diagonally into a triangle, to make 4 triangles. Turn each triangle on its side and carefully slice it in half, so you have 2 thinner triangles. Continue in this manner until you have 8 thin tempeh triangles, in all. (To be sure the tempeh cooks properly, it is important to have thin tempeh triangles for this.)
Arrange the 8 triangles of tempeh in a single layer on the lined baking pan, cut side facing up.
To make the sauce, put the ketchup, water, maple syrup, olive oil, and smoked paprika into a small bowl and briskly whisk until combined.
Spoon a generous amount of sauce evenly over the tempeh triangles and gently spread it over the tempeh using a rubber spatula or back of a teaspoon. Cover tightly with foil and bake for 30 minutes.
Remove the foil and bake for an additional 25 to 40 minutes or until the tempeh is tender and very browned around the edges. Cool for 5 minutes.
CHEF'S NOTE: If you are cooking gluten-free, be certain to purchase certified gluten-free tempeh.
