Tamarind Tempeh BBQ with Sweet Potatoes

If you haven’t already been ruined by the appearance of sweet potatoes in just about everything except for your toothpaste, do give this recipe a try.  It’s bbq like all vegans truthfully do miss when no longer eating meat.  Isa delivers another recipe that kicks total ass, it’s all things bbq should be…sticky, tangy and satisfying.  Track down tamarind paste at an ethnic grocery or just stop working do damn hard and order it from Amazon.com already.  It will be on your doorstep in two days which is actually less time then it would take you to drive around until you found it anyway.  Happy lip-smacking.

  • 4 garlic cloves
  • 1 tbsp minced fresh ginger
  • 3/4 cup vegetable broth
  • 2 tsp arrowroot dissolved in 1/4 cup of water
  • 2 tbsp tomato paste
  • 1 tbsp tamarind concentrate (Indian spice)
  • 3 tbsp of agave or maple syrup
  • 2 tbsp soy sauce
  • 1 tsp olive oil
  • 1 tsp liquid smoke
  • 1/8 tsp cayenne (optional)
  • 12 oz Tempeh cut into 3/4 inch chunks
  • 1.5 pounds sweet potatoes also cut into 3/4 chunks

Spray a 9X13 inch glass casserole pan with non-stick cooking spray. Avoid glass. In medium sized mixing bowl, whisk together all the sauce ingredients. Make sure the tamarind is dissolved. Place the sweet potatoes and tempeh in the prepared pan. Pour the sauce over them and use your hand to coat well. Let marinade for an hour at least. When ready to bake, preheat oven to 400 degrees. Cove the pan with foil and bake for about 25 minutes. Remove from oven and toss out the foil. Flip the tempeh and sweet potatoes, making sure to scrape the bottom with a spatula in case anything is sticking. Bake for another 30 minutes, flipping everything once. The sweet potato should be tender but not mushy, the sauce should be thickened and coating everything. Serve.

Number of Servings: 4

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