Vegan & gluten free.
With working outside of the house since May, quick dinners on busy nights are a must for me! This protein is ready in less than 30 minutes and pairs beautifully with some quinoa or brown rice and some roasted veggies. Leftovers make an awesome lunch idea and tempeh is a great source of plant-based protein which is low in carbs, if you’re watching your macros.
1 block of packaged tempeh
1 bottle of your favorite vegan & gf barbecue sauce you have on hand
Begin by adding a pot with a steamer basket inside over a medium flame (you only need a few inches of water). Bring to a boil and then add your unpacked tempeh block.
Steam for 12 minutes which removes the bitterness.
Preheat your oven to 400 degrees.
Once done, remove and slice however you prefer.
In a baking safe dish, pour your barbecue sauce and then add your sliced tempeh.
Spoon the sauce over each piece to ensure coverage.
Cover with lid or foil.
Bake for 20 minutes.
This tempeh is very common in most grocery stores.
— Knead to Cook