Peach Jalapeno Bourbon BBQ Tempeh

Think barbecue sauce is just for meat?  Think again! Tempeh and tofu are delicious with barbecue sauce too!  I like to make my own sauce with different flavors from the usual instead of buying it; I know what ingredients are going into it, and I can use what is in season.  One combination that is really delicious is Peach Jalapeno Bourbon BBQ Sauce.  Especially this time of the year when you can go to the store and pick up perfectly ripe and flavorful peaches. The heat from the jalapeno is wonderful with the sweet fruit, and the bourbon gives it that something extra (but if you did not want to add it you could add a couple Tbsp of apple juice or water instead).  This sauce would actually be good with meat too as a finishing sauce if tempeh and tofu aren’t your thing.

Author: Amy Lyons O’Neil

Amy has worked for Fresh and Natural Foods since 2006 contributing to the variety of healthful foods we offer. She graduated with a degree in studio art from Bethel University in 2007, but in her senior year of college, found that her passion was with the art of food. She later used her photography and culinary skills to create a vegan food and recipe blog, Fragrant Vanilla Cake. She has also written 3 cookbooks. She specializes in vegan and vegetarian recipes. Local, fresh and organic food has always been her focus in whatever she creates.

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Servings: Serves 2 | Prep Time: 30 minutes | Cook Time: 30 minutes | Ready in: 1 hour

Ingredients

• Tempeh and marinade:
• 8 oz tempeh, cut into 8 triangles
• 2 Tbsp tamari
• 1 Tbsp maple syrup
• 2 Tbsp apple cider vinegar
• 1 Tbsp peanut oil
• Barbeque sauce:
• 2 tsp peanut oil
• 1 organic jalapeno pepper, seeded, and minced
• 1/4 cup minced organic shallots
• 2 cloves organic garlic
• 2 medium organic peaches, diced
• 2 Tbsp organic tomato paste
• 3 Tbsp maple syrup
• 2 Tbsp apple cider vinegar
• 2 Tbsp bourbon
• Sea salt to taste

Instructions

To make tempeh, combine tempeh with marinade ingredients in a shallow dish, tossing to coat. Let marinate for at least 30 minutes, flipping a few times. Meanwhile, to make the sauce, in a small saucepan, heat peanut oil over medium, and add jalapeno and shallots. Saute until softened, a few minutes, then add garlic, and saute for about 30 seconds. Add peaches, tomato paste, maple syrup, vinegar, bourbon sea salt, and cook until peaches are soft, and saucy about 10 minutes. Remove from heat, and let cool slightly. Puree in a food processor, and keep warm. Preheat the oven to 475 with the rack set at the top position. Line a baking sheet with foil, and spray with non-stick spray. Spread tempeh out on sheet, and bake for about 5 minutes, or until starting to brown on first side, then flip and let brown on second side, about 5 minutes. Remove tempeh from oven, and toss with sauce.