Barbecued Tart Cherry Tempeh

  • Yield 6 servings

Tempeh takes on the full flavor of the Chinese-inspired tart cherry sauce, nuanced with garlic chili paste and white miso. Chinese green beans and carrots are steamed briefly, so they still retain their delightful crunch.


1 cup hoisin sauce
2 cups tart cherry juice
1/4 cup white miso
1/4 cup sake
1/4 cup double-concentrated tomato paste
1/4 cup low sodium tamari sauce
2 teaspoons chili garlic sauce
1 teaspoon sesame oil
1 (8-ounce) package tempeh, cut into bite-sized pieces
2 cups Chinese long beans or green beans, cut bite-sized
4 carrots, cut into a thick julienne
Sesame seeds
Sliced almonds


  1. Combine the hoisin sauce, tart cherry juice, white miso, sake, tomato paste, tamari, chili garlic sauce and sesame oil in a large pan over low heat. Stir to combine and bring to a low simmer.
  2. Add the bite-sized tempeh and continue to simmer with the sauce for 30 minutes.
  3. Place the beans and carrots in a steamer or double boiler. Steam for 5 minutes, or until vegetables are just cooked, but still retain a crunch. Transfer the beans and carrots to a large bowl. Cover the vegetables with the tempeh and as much sauce as you prefer. Mix gently until the vegetables and tempeh are coated with the sauce to preference.
  4. Garnish with sesame seems and sliced almonds. Serve over brown rice or udon noodles.

Recipe by Danica of Soundly Vegancourtesy of Meatless Monday



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