Polenta Crusted BBQ Tempeh

1 package Lightlife Tempeh
Flax egg *3tbs water to 1 tbs. Flax Seeds blended
bbq TM Sauce

Make the flax egg in a small blender, add water slowly. Slice tempeh in half. In a small steel pan coat the tempeh with the flax egg and roll in polenta on counter and coat well with polenta.
In a cast iron skillet heat oil and garlic, add the tempeh and brown on both sides, after it has browned add a splash of vermouth and reduce covered with lid, add bbq sauce and sear a little again with both sides. Slice thin and serve on a bed of mashed potatoes. Side of greens.

Not sure why but I’m not a huge fan of tempeh, but this turned out so tasty, I think the vermouth really kicked in the flavors. And this bbqTM sauce is out of this world! Crispy and melt in your mouth tasty. I promise you’ll LOVE this.


8 Large Finnish Potatoes
1/2 cup Soy Milk
3 tbs. Earthbalance Butter
Garnish w herbs/ Sage, Parsley, Chives, Thyme

Partially peel and clean potatoes, cover with water and bring to medium boil for 20 minutes, check for doneness by cutting. Drain and set aside, in the same saucepan, melt butter and saute garlic, add the soy milk, and blend with blender. Be careful to not overmix.


Greens, Mustard, Broccoli Leaves, Green and Red Kale, Chard

These greens are from my garden so you can do this with just one green such as kale, and have same result!

Add a tiny bit of oil to cast iron pan, sauté garlic, add greens and stir, add splash of water and keep stirring, until light green. Add salt and squeeze of lemon and serve.

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