When I’m craving meat, I often turn to tempeh. It’s dense, but not dry, with a heartiness that won’t leave your stomach empty. And there’s no antibiotics or hormones ever needed to get it that way. Amen.
As a vegetarian, I’ve found my “craving for meat”, is often actually a hunger for the sauces and marinades that go with it. I could care less about BBQ ribs. Wanting them on my plate is like saying I’d want Mountain Dew in my cup for breakfast. Gross.
So tempeh works for me (and seitan), especially when there’s BBQ involved. The summer nostalgia of BBQ is what I really want, not the meat on the grill that it often coats. I want the slightly sweet but tangy sauciness, grass on my bare feet, and a cup of mint tea or cold IPA in my hands.
If you want all that too, well, we might make a good fit. But seriously, even if you love a smoky brisket or BBQ pulled pork sandwich, this Srirarcha Tempeh recipe could likely make its way to the top of your summer eating list, too. Especially with all the comforts of a warm spring or summer day.
I’ve kept the sauce for this on the not-so-sweet side because I’m not a huge fan of a super sugary BBQ. I’d rather save that sweetness for dessert. However, if BBQ’s your summer sweetheart, simply add an extra spoonful of honey to the mix. The spiciness and color from the Sriracha lends itself well to a nutty, black rice. However, feel free to put this on bread, lather it with slaw, and call it a meal. A good one at that.
