My husband loves the Thai BBQ Tempeh Sandwich from The Cinnamon Snail Vegan Food Truck and I wanted to see if I could impress him with my own version. So I worked up this sauce after doing some research on the internets. I have made both the same day and ahead of time, keeping it in the refrigerator for whenever the urge to make a Thai BBQ meal strikes, like tonight. It is great over tempeh and tofu. And just like The Snail, I like to serve it with my own homemade pickled red onions and chili roasted peanuts.
Thai BBQ Sauce (makes about 1 cup)
4 to 6 cloves of garlic
1 or 2 small green chilis
1/2 cup coconut milk
1/4 cup filtered water
2 tablespoons curry powder
2 tablespoons vegan sugar (I use coconut palm sugar)
2 tablespoons chickpea miso
1 teaspoon ground coriander
1/2 teaspoon white pepper
The juice of 1/2 a lime, lemon or even an orange
Place all ingredients into the food processor and process until it is all combined and smooth.
To serve, heat the BBQ sauce in a saucepan and pour it over whatever dish you are serving. Enjoy!
