Barbecued Tart Cherry Tempeh

  • Yield: 6 servings


1cup hoisin sauce
2cups tart cherry juice
1/4cup white miso
1/4cup sake
1/4cup double-concentrated tomato paste
1/4cup low sodium tamari sauce
2teaspoons chili garlic sauce
1teaspoon sesame oil
1 (8-ounce) package tempeh, cut into bite-sized pieces
2cups 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

Nutritional Info *per serving

  • Calories 473
  • Fat 7.2g
  • Saturated Fat 1.4g
  • Cholesterol 1mg
  • Sodium 1869mg
  • Potassium 1181mg
  • Carbohydrate 85.9g
  • Fiber 5.2g
  • Sugars 56.4g
  • Protein 13.9g