Photo Credit: Aaron Colussi

Tempeh Ribs with Peach Habanero Barbecue Sauce

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

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Description

Recipe Type: Entree
Serves: 6
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

Barbeque 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

  1. 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..
  2. Make spice rub by combining sugar, paprika, cayenne pepper, garlic, oregano, salt and black pepper. Toss tempeh with rub.
  3. 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.
  4. To make barbecue sauce: Heat olive oil in a large saucepan. Sauté onions until tender, about 5 minutes.
  5. Add garlic, habanero and ginger, cook until fragrant, about 2 minutes.
  6. 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.
  7. Serve tempeh with sauce.

PER SERVING: 465 CAL; 24G PROTEIN; 32G FAT; 28G CARB (15G SUGARS); 1040MG SODIUM; 2G FIBER

Optimum Wellness is excited to partner with Johnson & Wales University. Alyssa Walters, Jessie Vandygriff, William Brasch, Chef Adam Sacks and Katherine Privitt (left to right) developed this recipe. Known as a recognized leader in culinary education, JWU is changing the way the world eats. For info, visit jwu.edu/denver.

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