February 21, 2019
Tempeh and Sweet Potatoes in Barbecue Sauce

Tempeh and Sweet Potatoes in Barbecue Sauce

by Berkeley Wellness  

Tempeh’s sturdy, chewy texture makes it well suited to slow cooking.

Serving suggestion: Serve with squares of Oniony Cornbread and a tossed salad of red onion and shredded romaine in Orange-Balsamic Dressing.


  • 2 teaspoons olive oil
  • 1 small onion, finely chopped
  • 3 cloves garlic, minced
  • 1 can (28 ounces) tomatoes, chopped with their juice
  • 1 tablespoon balsamic vinegar
  • 1 tablespoon molasses
  • 1 tablespoon light brown sugar
  • ½ teaspoon ground ginger
  • ½ teaspoon salt
  • 8 ounces tempeh, cut into ½-inch chunks
  • ¾ pound sweet potatoes, peeled and cut into 1-inch chunks


  1. In a nonstick Dutch oven, heat the oil over medium heat. Add the onion and garlic, and cook, stirring frequently, until the onion is soft, about 7 minutes.
  2. Add the tomatoes and their juice, the vinegar, molasses, brown sugar, ginger, and salt, and bring to a boil.
  3. Add the tempeh, reduce to a simmer, cover, and cook for 20 minutes.
  4. Add the sweet potatoes, cover, and cook until tender, about 20 minutes.
Makes 4 servings.

Nutrition per serving: 280 calories, 9g total fat (2g saturated), 7g dietary fiber, 40g carbohydrate, 14g protein, 600mg sodium.

A good source of: beta carotene, potassium, riboflavin, vitamin B6, vitamin C.

Also see Cooking with Soy Foods: 12 Recipe Ideas.