North Carolina Style Tempeh Barbecue Recipe

Name: North Carolina Style Tempeh Barbecue
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 lb tempeh, sliced diagonally, about 1/3 inch thick; 1/4 cup vegetable oil; 1 medium onion, chopped; 1 chipotle pepper; 3 tablespoons cider vinegar; 3 tablespoons tomato paste (I used tomato sauce here); 2 tablespoons barley malt syrup (*see note at top of recipe) or 2 tablespoons molasses (*see note at top of recipe); 1 tablespoon dijon-style mustard; 1 1/2 cups vegetable stock; 1 cup brewed coffee (or roasted grain substitute *see note at top of recipe); salt & freshly ground black pepper; 4 whole grain sandwich rolls, toasted

Servings: persons

1 lb tempeh, sliced diagonally, about 1/3 inch thick
1/4 cup vegetable oil
1 medium onion, chopped
1 chipotle pepper
3 tablespoons cider vinegar
3 tablespoons tomato paste (I used tomato sauce here)
2 tablespoons barley malt syrup (*see note at top of recipe) or 2 tablespoons molasses (*see note at top of recipe)
1 tablespoon dijon-style mustard
1 1/2 cups vegetable stock
1 cup brewed coffee (or roasted grain substitute *see note at top of recipe)
salt & freshly ground black pepper
4 whole grain sandwich rolls, toasted

1
In a large skillet, place a steamer rack.
2
Place water in skillet, not touching the steamer rack.
3
Place tempeh slices on rack and steam 15-20 minutes.
4
Place on paper towels, remove rack and wipe out the skillet.
5
Place oil in skillet and over medium heat, fry the tempeh on each side until golden brown.
6
Remove and place on paper towels to drain.
7
Add onion to skillet and saute over medium heat until onion is lightly browned, about 8 minutes.
8
Add whole chipotle chile and cook 2 minutes more, until onion is browned.
9
Add vinegar to release brown bits from bottom of the pan.
10
Stirring in each ingredient gradually, add tomato paste, barley malt, mustard, vegetable stock, and coffee.
11
Simmer until mixture is almost reduced by half.
12
Remove chipotle, slice in half and remove seeds, mince and return to sauce.
13
Add browned tempeh and simmer about 10 more minutes.
14
Divide tempeh and sauce evenly among buns and serve with coleslaw, either on the sandwich or on the side.
15
I actually serve this on tortilla wrappers with rice and it is great like that!

160

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1 lb tempeh, sliced diagonally, about 1/3 inch thick, 1/4 cup vegetable oil, 1 medium onion, chopped, 1 chipotle pepper, and more.

Yes, North Carolina Style Tempeh Barbecue falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

North Carolina Style Tempeh Barbecue

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions