North Carolina Style Tempeh Barbecue

I got this recipe from veggie life magazine and it is great. If you use molasses in this recipe, use 2/3 cup coffee and add 1/3 cup water. Chipotle chiles are smoked jalapeno peppers, available dried or canned (often these are in adobo sauce). You can find this at wal*mart or at mexican markets.

Steps

In a large skillet , place a steamer rack.

Place water in skillet , not touching the steamer rack.

Place tempeh slices on rack and steam 15-20 minutes.

Place on paper towels , remove rack and wipe out the skillet.

Place oil in skillet and over medium heat , fry the tempeh on each side until golden brown.

Remove and place on paper towels to drain.

Add onion to skillet and saute over medium heat until onion is lightly browned , about 8 minutes.

Add whole chipotle chile and cook 2 minutes more , until onion is browned.

Add vinegar to release brown bits from bottom of the pan.

Stirring in each ingredient gradually , add tomato paste , barley malt , mustard , vegetable stock , and coffee.

Simmer until mixture is almost reduced by half.

Remove chipotle , slice in half and remove seeds , mince and return to sauce.

Add browned tempeh and simmer about 10 more minutes.

Divide tempeh and sauce evenly among buns and serve with coleslaw , either on the sandwich or on the side.

I act.

Ingredients

tempeh, vegetable oil, onion, chipotle pepper, cider vinegar, tomato paste, barley malt syrup, dijon-style mustard, vegetable stock, brewed coffee, salt & freshly ground black pepper, whole grain sandwich rolls