We love playing around with vegan versions of our favorite BBQ recipes. This time we decided to try a tempeh-based recipe that looked like it would be easy to make in a van, especially since we opted for a decent store-bought sauce. We did dial up the smoky flavor by adding a little Figaro’s Mesquite Liquid Smoke to the mix, and the result was outstanding!

Serves 2

Ingredients:

• 3 Tbs olive oil
• 1 jalapeno, sliced
• ½ onion, thinly sliced
• 2 cloves garlic, minced
• ½ red bell pepper, thinly sliced
• 8 oz. tempeh, thinly sliced
• 1 tsp Figaro’s Mesquite Liquid Smoke
• 8 to 9 oz. of your favorite barbecue sauce
• Salt and pepper to taste

Preparation:

Sauté the jalapeno, onion, garlic, and red bell pepper in olive oil until vegetables are soft. Add tempeh, turning the mixture frequently until tempeh begins to brown. Add the barbecue sauce and liquid smoke, and heat until everything is hot and bubbly. Add salt and pepper to taste. Serve on rolls or slabs of Texas toast.