Fresh jalapeños are featured twice in this Jalapeño BBQ Tempeh Bowl from Vegan Bowls by Zsu Dever: first in the barbecue sauce and then grilled as a garnish. Garnish with the grilled jalapeño to taste, remembering they are spicy even when cooked. The sauce unites the flavors of the tempeh, grits, and chard.
SOY-FREE OPTIONS: Substitute 10 ounces of seitan for the tempeh or 4 large portobello mushrooms. Remove the stems, scrape the gills and cut off the edges of the mushroom to allow for even grilling. Grill the seitan or mushrooms as you would the tempeh. Substitute coconut aminos and a few pinches of sea salt for the tamari.
QUICK TIPS: First, heat the broth for the grits, then measure the grits and chop the onion, jalapeño, and garlic for the sauce while the broth heats. Chop vegetables for steaming while the onion cooks. Heat the water for steaming and preheat the grill pan about 5 minutes before needed.
Recipe from Vegan Bowls, copyright © 2015 by Zsu Dever. Used by permission from Vegan Heritage Press, LLC.