tempeh ribs
Photo Credit: Aaron Colussi

Tempeh Ribs with Peach Habanero Barbecue Sauce

Use peaches to make a sweet barbeque sauce that pairs perfectly with the tempeh ribs.

Share this Post

PRINT

Shop Ingredients

How this works

tempeh ribs

Tempeh Ribs with Peach Habanero Barbecue Sauce

Use peaches to make a sweet barbeque sauce that pairs perfectly with the tempeh ribs.
Course: Entree
Keyword: barbecue sauce, habanero, johnson and wales, johnson and wales university, meat free, peaches, tempeh, vegan, vegetarian
Servings: 6
Calories: 465kcal
Author: Alyssa Walters, Jessie Vandygriff, William Brasch, Chef Adam Sacks and Katherine Privitt, of Johnson & Wales University.

Ingredients

Tempeh:

  • 1½ pounds tempeh
  • 4 cups vegetable stock
  • ¼ cup turbinado sugar
  • 2 tablespoons smoked paprika
  • 1 teaspoon cayenne pepper
  • 3 garlic cloves, minced
  • 2 teaspoons dried oregano
  • 1 tablespoon sea salt
  • ½ tablespoon black pepper
  • ¼ cup olive oil

Barbecue Sauce:

  • 2 tablespoons olive oil
  • 1 medium sweet onion, diced
  • 1 garlic clove, minced
  • 2 habanero peppers, sliced in half lengthwise
  • 1 tablespoon fresh grated ginger paste
  • 1 large peach, pitted and small dice
  • 1 ½ cups tomato sauce
  • 3 tablespoons apple cider vinegar
  • 3 tablespoons agave
  • 2 tablespoons cornstarch

Instructions

  • Slice tempeh into half-inch strips. Place in a shallow saucepan and pour vegetable stock over; tempeh should be completely submerged. Bring to a simmer and cook 10 minutes. Remove tempeh from stock and pat dry.
  • Make spice rub by combining sugar, paprika, cayenne pepper, garlic, oregano, salt and black pepper. Toss tempeh with rub.
  • In a medium sautépan, heat olive oil over medium heat. Place tempeh in pan and flip after approximately 6 minutes; sides should be brown and crispy.
  • To make barbecue sauce: Heat olive oil in a large saucepan. Sauté onions until tender, about 5 minutes.
  • Add garlic, habanero and ginger, cook until fragrant, about 2 minutes.
  • Add remaining ingredients, bring to a low simmer for 45 minutes. Blend sauce until completely combined. Blend in a Vitamix, or any blender, until smooth.
  • Serve tempeh with sauce.

Nutrition

Calories: 465kcal | Carbohydrates: 28g | Protein: 24g | Fat: 32g | Sodium: 1040mg | Fiber: 2g | Sugar: 15g
Tried this recipe?Mention @WPRecipeMaker or tag #wprecipemaker!

Rate This Recipe

Share this Post

DID YOU MAKE THIS RECIPE?

Leave a comment below and share a picture on Instagram with the hashtag #livenaturallymagazine

Comments

Leave a Reply

YOU MAY ALSO LIKE

MORE FROM LIVE NATURALLY