Tempeh "Ribs" With Peach BBQ Sauce and Greens

Good morning, readers! Today is an exciting day because we're getting our new couch delivered today! Currently our living room is furnished with a 2-seat loveseat and a chair so the 80 inch long sleeper sofa will be a fantastic addition! Plus it's incentive for our friends from Raleigh to come visit us.

Now that you're up to date on my life (which is just utterly exciting), let's get on with the recipe!

Peach BBQ Sauce

Peach BBQ Sauce just waiting to be slathered on some ribs!

1 Tbsp Olive Oil
1/2 Yellow Onion, diced
2 Ripe Peaches, diced
1 Clove Garlic, minced
1/2 C Apple Cider Vinegar
2 Tbsp Dijon Mustard
1/4 C Packed Light Brown Sugar
1/2 Tsp Salt
3/4 C Ketchup
2 Tsp Maple Syrup
1/2 Tsp Cayenne
1/2 Tsp Red Chile Powder (I used my favorite New Mexican stuff)
1/2 Tsp Hickory Liquid Smoke

In a large saucepan over medium heat, saute onion and peaches in oil for 6-8 minutes or until onions translucent and peaches are soft. Stir in garlic and saute an additional 30 seconds.

Pour in vinegar and stir in mustard, brown sugar, salt, ketchup, maple syrup, cayenne and red chile powder. Bring mixture to a roiling boil.

Reduce heat to low, cover and simmer for 35 minutes. Stir occasionally.

After 35 minutes, stir in hickory flavored liquid smoke and carefully spoon sauce into a blender. Blend until smooth.

Pour blended sauce into a 2-3 C capacity Mason jar, cover with a lid and allow to cool at room temperature for at least 30 minutes before moving to the fridge until serving.

The sauce is sweet, fruity, spicy and tangy - basically my favorite type of sauce. I would say it is most similar to a Texas-style sauce because it's thick and richly flavored.

This recipe yielded 2 cups of sauce and will keep in the fridge for 2-3 weeks.

Tempeh "Ribs"

Tempeh Ribs with Peach BBQ Sauce, Greens with Red Chile Mustard Dressing and Instant Broccoli Cheddar Noodles

Cooking Spray
2 8 oz Packages Tempeh
1 1/2 C Peach BBQ Sauce

Preheat oven to 425 degrees. Line a baking sheet with aluminum foil and generously spray with cooking spray.

Slice each package of the tempeh into 5 2 inch long, 1/2 inch wide pieces.

Coat each piece of tempeh with BBQ sauce until completely covered.

Arrange coated tempeh on prepared baking sheet and bake for 8 minutes. Remove from oven, flip the tempeh over and coat with more BBQ sauce. Cook for another 8 minutes. Repeat this step until the "ribs" have been flipped and coated 4 times.

While your ribs are cooking, heat up 1/2 C (or more because it's addicting) of BBQ in a small saucepan for serving. Set aside until serving.

These ribs are definitely meaty and filling! I was never a big rib person when I was a meat eater so I can't accurately speak to the comparison to typical ribs, but I certainly enjoyed eating these!

My thoughts on tempeh: What is it? Tempeh is a soy-based product made from fermented soybeans and grains and reformed into a flat slab. The texture is dense and is better for meatier applications. Don't like tofu? Give tempeh a try!

To combat the richness of the ribs, I served a fresh greens salad with homemade mustard dressing.

Red Chile Mustard Dressing

4 Tbsp Old Pecos Foods Red Chile Mustard (this stuff is incredible! I have been eating it on everything - get some immediately)
2 Tbsp Olive Oil
1/2 Tsp Salt
1 Tsp Black Pepper

In a Mason jar, combine all ingredients. Screw on the lid and shake away! Taste to adjust seasoning and refrigerate until use.

This recipe yields 1 C of dressing and can be stored in the fridge for up to 2 weeks.

I love to make salad dressings in Mason jars because 1) it's already in a storage container and 2) shaking them up is just fun!

Greens Salad

4 Tbsp Red Chile Mustard Dressing
4 C Baby Spinach
2 Fresh Radishes, thinly sliced and cut into half moons
2 Celery Stalks, diced
1 Carrot, peeled and diced
1/2 Green Bell Pepper, seeded and diced

Pour 3 Tbsp of Red Chile Mustard Dressing in the bottom of a large salad bowl.

Top with veggies and stir to coat.

Top the veggies with remaining 1 Tbsp of dressing and stir to coat.

Serve immediately.

Since the veggies have been topped with dressing they will wilt and no one wants a soggy salad.

I think this meal would satisfy even the pickiest meat eater, it is rich and messy and delicious.Leave a message in the comments if you decide to try it out and definitely order yourselves some Red Chile Mustard ASAP because you will put it on all of the things.

Come back to see couch pictures!