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


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 *

* 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.

Blue Plate Special #49: Tempeh & Tofu with Toasted Millet Pilaf & Roasted Farmer’s Market Carrots


This is such an easy meal to put together. I only had half a package of tofu so I added some tempeh into the mix. You could easily make this with pilaf with quinoa but I have been wanting to use millet and this is my first attempt. And look at those carrots. Wow.

Tempeh and Tofu
4 oz. tempeh
1/2 package extra firm tofu
Grapeseed oil
Sea salt and black pepper, to taste

Cube the tempeh. Slice the tofu into squares.

For the tempeh, heat grapeseed oil in a skillet. Add the tempeh and cook, shaking around until crispy on all sides.

For the tofu, brush each side with grapeseed oil and season with salt and pepper. Heat a grill pan and add the tofu on a diagonal. When you see grill marks, turn 180 degrees to get the cross hatch. Do the same thing on the other side.

Toasted Millet Pilaf 
1 cup millet
2 cups water
1 leek
1 spring garlic
3 shallots
Sea salt and white pepper, to taste

Toast the millet in a dry pot. When toasted, about 5 minutes, being careful not the let it burn, add the water. Bring to a boil and then reduce to a simmer and cook until the water is absorbed.

Clean and chop the leeks, garlic and shallots. In another skillet, add the vegetables with a small amount of water and a pinch of salt. Cook until soft. Add the millet and toss well. Season with white pepper, to taste.

Roasted Farmer’s Market Carrots
8 colorful carrots
1 tablespoon olive oil
Sea salt, a pinch

Slice the carrots on the bias and toss with olive oil. Roast in a 400 oven for 30 minutes.

Plate it up and enjoy!