South Carolina BBQ Tempeh
Jun 2nd, 2008 by Lindsay
Until I lived in South Carolina, I never knew there were two three kinds of BBQ sauce. This sauce is made from mustard instead of ketchup and its the only sauce you’ll find at a BBQ the low country. It’s quite delicious.
Ingredients:
2/3 cup yellow mustard
1/2 cup raw sugar*
1/2 cup white distilled vinegar
1/4 cup water
1 tbsp soy sauce
1 tbsp molasses*
1/2 tsp garlic powder
cayenne powder as desired (start with 1/8 tsp)
* you may substitute 1/2 cup brown sugar for the raw sugar and molasses
Directions:
1. whisk all ingredients together
2. transfer to a sauce pan
3. bring to a boil
4. once boiling, reduce to low
5. cook uncovered 5-10 minutes (until thickness to your liking)
6. store in an air-tight container in the fridge
To marinate and make BBQ tempeh:
1. cut tempeh into three slices
2. place tempeh in a shallow dish
3. pour the sauce over the tempeh
4. cover and marinate for at least 4 hours in the fridge
(overnight or all day while at work is best)
5. warm tempeh and sauce in a non-stick skillet for about 10 minutes
** Tempeh is usually not fat free, but the sauce is and it pairs nicely with tofu and grilled vegetables.
I’d never have thought of making my own BBQ sauce. Definitely one to try!
Famous Dave’s has a sauce like this. I go there, get a baked potato and just drizzle the sauce on instead of butter. a salad without bacon and I am a happy clam!
Mmm, mmm comfort food alert!! :0D
I’m from Columbia, South Carolina. Lived there for 17 years, so I know exactly what you mean. I definitely prefer the mustard based to the other. Before I went veg, my comfort food came in the form of Maurices’s BBQ or Shealy’s.
Darn, this looks super-tasty!
Mmmm… this looks like the perfect take-along dish to a summer BBQ!
Mustard always makes great sauce. That’s a cool recipe.
There are two types of bbq sauce? really? now that’s something new! there’s a saying in Spain translated as: you won’t go to sleep without having learned something new
Cool. I’ve never heard of mustard-based BBQ sauce, and I’m in the self-proclaimed “BBQ capital” (but doesn’t every Southern city claim that title?). It sounds delicious. I’m actually planning on making a BBQ Tofu Mushroom Sandwich with a Memphis-style sauce (heavy on the vinegar) for my cookbook tonight…great minds think alike!
That looks like one mighty fine piece ‘o tempeh, Ma’am! (Okay, lame attempt at a South Carolina accent–but it still does look great!) :0
This sauce looks delicious — I love how you made it with mustard! I bet this would be really good with seitan too, for a BBQ “pork” sandwich!!
I’m going on a trip to North Caroline in a few weeks where I’ll have to cook for a whole bunch of meat eaters. I’m certainly not cooking meat, but this recipe looks to satisfy all those carnivores!
Thanks for all the great comments everyone! I actually realized there are THREE kinds of sauce.
-South Carolinian which is mustard based
-Memphis-Style which is heavily vinegar based
-Ketchup-based (from where??) which is what most of us think of when we hear “BBQ Sauce.”
Vegan Crunk, I think *Memphis* can safely claim that title… when I was in Memphis I started to wonder if the locals ate anything other than BBQ… (then realized I was, duh! on Beale St so of course it was BBQed up to please tourists). I ate Thai in Memphis. teehee.
Alec, you can really sink your teeth into the marinated tempeh but as Ruby Red pointed out, I think seitan could work just as nicely if not better.
Yep, SC bbq is something else to a visitor or newcomer. Like Ve*ganChick, my pre-veg days included a Bessenger family place, and always included extra sauce for the onion rings.
Shredded seitan w/ BBQ sauce makes my omni hubby a happy man, especially with some slaw on top.
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A BBQ sauce with the biggest ingredient being mustard?? YUM!