Blue Plate Special #50: Honee BBQ Tempeh with Baked Potatoes & Steamed Broccoli

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I’m officially obsessed with Bee Free Honee! Here it is playing a starring role in my new tangy and sweet BBQ sauce. Tonight’s blue plate special? BBQ tempeh, yams, and broccoli. Super easy and seriously delicious!

Honee BBQ Sauce
3 tablespoons Bee Free Honee
3 tablespoons vegan Worcestershire sauce
1 tablespoon apple cider vinegar
1 tablespoon Dijon mustard
The juice of 1/2 lime

Whisk ingredients together.

Tempeh *
Potatoes
Broccoli
Lime

* I use Barry’s Tempeh which is Grown in Brooklyn.  If using store bought tempeh, steam first then prep the same way.

Preheat the oven to 350.

Brush the tempeh with BBQ sauce. Place on a lined baking sheet. Flip over and brush the second side.

Cook for 15 minutes. Take out of the oven and brush with more of the BBQ sauce. Cook for another 15 to 10 minutes or until nice and brown. If there is more sauce left, brush the tempeh again.

Plate it up with a few pieces of lime onto each plate for a zesty splash. Enjoy!

P.S. This BBQ tempeh is fantastic in a sandwich. Save any leftovers and serve with vegan mayo (make your own out of cashews or grapeseed oil) or use Just Mayo.

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