Yield: 6
Plant Based BBQ Ribs
Sweet and savory and covered in Vegan BBQ sauce - perfect for grilling or baking
Prep Time
20 minutes
Cook Time
20 minutes
Total Time
40 minutes
Ingredients
- 16 oz Tempeh
- 1 Tbsp smoked paprika
- 1 tbsp chili powder
- 1 tsp garlic powder
- 1 tsp onion powder
- 1/2 tsp black pepper
- 1/2 cup water
- 1/4 cup tamari, or low sodium soy sauce
- 1/4 cup maple syrup, pure
- 1 tsp liquid smoke
Instructions
- Preheat the oven to 400 and line a baking sheet with parchment paper.
- Add all dry spices in a bowl and use a whisk to mix together.
- Next add the water, maple syrup, tamari and liquid smoke and combine into a smooth marinade.
- Slice the tempeh into desired rib size and place tempeh into a skillet. Pour mixture over the ribs and lightly toss to cover the tempeh.
- Cook the skillet over medium heat until sauce starts to lightly boil. Stir continuously until the mixture is thick and all tempeh pieces are coated (about 10-15 minutes). While that is cooking, make the BBQ sauce if using homemade.
- Remove tempeh from the skillet and transfer to a baking dish. Smother with BBQ sauce. Place the tempeh on the lined baking sheet and bake for 20 minutes. Optional: baste the rips halfway through with any extra BBQ sauce.
Nutrition Information:
Yield:
6Serving Size:
1 gramsAmount Per Serving: Calories: 216Total Fat: 9gSaturated Fat: 2gUnsaturated Fat: 5gSodium: 37mgCarbohydrates: 24gFiber: 2gSugar: 14gProtein: 15g
