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.