one green planet
one green planet

Nothing says summer like BBQ. This recipe from Blossom on Carmine in New York City's West Village will prove that vegan BBQ rivals any other BBQ in the world. It combines your favorites all on one plate. Owner Pamela Elizabeth also made sure to make this meal perfectly balanced so you get all the fuel you need to power you through the day.

BBQ Tempeh With Collard Green Hash and Horseradish Cole Slaw [Vegan]

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Calories

950

Serves

4

Ingredients

For the BBQ Sauce:

  • 1/2 cup vegan worcestershire sauce
  • 1/2 cup molasses
  • 1/2 cup apple cider vinegar
  • 1 cup dijon mustard
  • 3 and 1/2 tablespoon chili powder
  • 1 and 1/2 cups vegan ketchup
  • 1 jalapeño, seeded and chopped

For the Tempeh:

  • 16 1/2-inch slices
  • 4 tablespoons olive oil
  • pinch of salt
  • Dash of pepper
  • 1 teaspoon fresh or dried thyme

For the Collard Green Hash:

  • 4 cup chopped collards
  • 4 small yukon gold potato (peeled and chopped into cubes)
  • 4 tablespoons chopped onion
  • 1 teaspoon garlic powder
  • 1 teaspoon dried or fresh thyme
  • 2 tablespoons olive oil
  • Salt and pepper, to taste

For the Horseradish Cole Slaw:

  • 1 pound washed and shredded cabbage
  • 3/4 cup vegan mayonnaise
  • 1/2 teaspoon mustard
  • 1 tablespoon organic sugar
  • 1 tablespoon horseradish
  • Pinch salt

Preparation

To Make the BBQ Sauce:

  1. Cook all of the ingredients on a medium to low heat for about 15 minutes.  When cool, blend in vitamix or comparable blender until nice and smooth.

To Make the Tempeh:

  1.  A good brand of organic store bought tempeh is fine.  Cut tempeh into 1/2" slices.  Coat non stick pan with olive oil.  When pan is heated, quickly place 4 slices of tempeh into the pan, and dust tempeh with thyme, salt and pepper.  Braise for approximately 2 minutes on each side.  Add 2 cups of bbq sauce to the pan.  Let simmer for a good 10-12 minutes.  You want the sauce to seep in and "stick" to the tempeh.

To Make the Collard Green Hash:

  1. Quickly blanch the collards and put aside. Boil potatoes until nice and tender. Heat cooking pan and add olive oil, then add onions and lightly caramelize.  Add potatoes, garlic, thyme, salt and pepper.  Sautee all ingredients for a good five minutes.  Add collards, and mix, allowing to simmer for approximately 2-3 minutes.

To Make the Horseradish Cole Slaw:

  1. Combine mayo, mustard, sugar, salt, and horseradish in a mixing bowl.  Slowly incorporate the horseradish mixture into the cabbage making sure all of the cabbage is well coated. Top slaw with a dusting of fine black sesame seeds.

To Assemble:

  1. It's important to place all three elements on the same plate.  The flavor combinations will be a delight in your mouth.  Enjoy!

Notes

This recipe also makes extra BBQ sauce so you can use it on other dishes as well. Makes approximately 4 cups.

Nutritional Information

Total Calories: 3800 | Total Carbs: 299 g | Total Fat: 142 g | Total Protein: 92 g | Total Sodium: 7156 g | Total Sugar: 99 g Per Serving: Calories: 950 | Carbs: 75 g | Fat: 36 g | Protein: 23 g | Sodium: 1789 mg | Sugar: 25 g Note: The information shown is based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.


About The Author

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Pamela Elizabeth

See My Recipes

In 2005 Pamela Elizabeth opened Blossom Restaurant in a townhouse in NYC, hoping to show patrons that healthy vegan meals could be satisfying without animal products. Following its great success, other restaurants, including Blossom on Columbus, followed. Then, in 2010 in direct response to the growing need for "alternative fast food, "Blossom Du Jour was opened as a cruelty-free, green, and healthy fast-food option. The restaurant also has a bakery, Blossom Bakery, and its baked goods are available at select Whole Foods.

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