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    Home » Main Courses

    BBQ Tempeh (Vegan Ribs)

    Published: Jul 21, 2021 by Sherri Hall · This post may contain affiliate links.

    These vegan BBQ tempeh ribs are sticky, smoky, sweet and satisfying. Enjoy them as is with your favorite side dishes or on a sandwich. This tasty tempeh dish is great for vegans and vegetarians as well as omnivores who are looking to eat less meat. Both baking and grilling instructions included.

    Jump to Recipe
    overhead of BBQ tempeh ribs on a white plate with cup of barbecue sauce.

    If you've been looking for the perfect meatless main to throw on the grill that's NOT A PLANT-BASED BURGER, then you have come to the right place.

    Tempeh has a reputation for being a "meaty" (for lack of a better word) and firm plant-based protein source.

    Because of its hearty texture, it holds up well to being grilled unlike some (but not all) vegetable and bean-based veggie burgers.

    If you're new to tempeh, check out my easy marinated tempeh post to find out more about this fermented soy-based food.

    And if you're already a fan of tempeh, I've also got your vegan/vegetarian holiday main course covered with our maple Dijon baked tempeh.

    This BBQ version is one of my favorite ways to make tempeh.

    This recipe can either be grilled or baked and is perfect with our "cheesy" vegan mashed potatoes, vegan mac and cheese, or vegan dill potato salad.

    These delicious vegan ribs are also great with a side of brown rice, a baked potato or sweet potato, or your favorite veggies such as our air fryer squash, air fryer green beans, or air fryer carrots.

    Or, you can use it to make BBQ tempeh sandwiches with your favorite toppings such as vegan mayo, red onion, lettuce and/or pickles and some coleslaw on the side.

    This recipe is perfect for an easy dinner or lunch.

    Jump to:
    • Ingredients you'll need for vegan ribs
    • How to make BBQ tempeh
    • Top tips for vegan BBQ ribs
    • Substitutions for vegan tempeh ribs
    • Equipment you'll need for this easy BBQ tempeh recipe
    • Storing and reheating
    • BBQ Tempeh (Vegan Ribs)
    cut open tempeh strip with fork on a plate with more tempeh strips.

    Ingredients you'll need for vegan ribs

    • Tempeh - I used Lightlife Original. Feel free to use your favorite. Check ingredient labels to ensure gluten-free if needed.
    • Tamari - I used reduced sodium.
    • Agave
    • Apple Cider Vinegar
    • Olive Oil
    • Smoked Paprika - This will help give the tempeh a smoky flavor in addition to the barbecue sauce.
    • Garlic Powder
    • Onion Powder
    • BBQ Sauce - You can use a store-bought brand or your favorite homemade BBQ sauce. If using store-bought, check labels to ensure the barbecue sauce vegan-friendly and gluten-free if needed.

    See the recipe card below for ingredient quantities.

    front view of tempeh strips on a white plate.

    How to make BBQ tempeh

    Steam and cut the tempeh

    Cut the block of tempeh in half so that you have two squares of tempeh.

    Steam in a rice cooker or on the stovetop using a steamer basket.

    For the rice cooker method, add 1 cup of water to the rice cooker pot and then place the tempeh squares in the machine's steamer basket.

    For the stovetop method, boil about 1-2 inches of water in a pot that fits your steamer basket.

    Then place the tempeh squares in the basket and carefully place the basket into the pot.

    For both methods, steam for 10 minutes.

    After steaming, turn off the heat and allow the tempeh to cool for about 5 minutes before handling.

    Place the steamed tempeh on a cutting board and cut each square lengthwise into four strips.

    Mine were about 3.5" long and between ½" and ¾" thick.

    Marinate

    Add tamari, agave, apple cider vinegar, olive oil, smoked paprika, garlic powder and onion powder to a shallow container.

    Whisk to combine.

    Add the cut tempeh strips to the marinade.

    Then flip each piece to coat the other side.

    Cover and refrigerate for at least 2 hours, flipping the tempeh strips every 30 minutes.

    Cook

    For the oven method

    Preheat your oven to 400° F and line a baking sheet with parchment paper.

    Place the tempeh strips in a single layer on the parchment-lined baking sheet.

    Use a basting brush to coat each tempeh strip with a generous amount of barbecue sauce.

    Bake tempeh for 10 minutes.

    Use tongs to carefully flip each tempeh strip and coat again with the barbecue sauce.

    Bake for another 10 minutes.

    Flip the tempeh pieces again and coat once more with the remaining sauce.

    Serve with additional barbecue sauce if desired.

    5 tempeh strips on a white plate with a cup of BBQ sauce.

    For the grill method

    Using tongs, carefully place the marinated tempeh strips on a grill that has been oiled and prepared for medium heat cooking.

    Baste generously with barbecue sauce and grill for 5 minutes.

    Carefully flip the tempeh pieces using tongs and coat again with the barbecue sauce.

    Grill for 5 more minutes.

    Carefully remove with tongs and place on a serving dish.

    Coat with the remaining BBQ sauce.

    overhead of 5 tempeh ribs on a white plate with BBQ sauce slathered on top of them.

    Top tips for vegan BBQ ribs

    • Don't skip the steaming step. Steaming the tempeh not only helps remove some of its bitter taste, but also allows it to better soak up the marinade.
    • Be sure to marinate for the full 2 hours to get the maximum flavor.

    Substitutions for vegan tempeh ribs

    • Tamari - If you are not avoiding gluten, feel free to use soy sauce instead.
    • Agave - If you are not vegan, feel free to use honey instead. You can also use maple syrup as well.
    • Apple Cider Vinegar - You can use white wine vinegar or distilled white vinegar in its place.
    • Olive Oil - Feel free to swap out with avocado oil instead, if preferred.
    holding a fork with a piece of tempeh.

    Equipment you'll need for this easy BBQ tempeh recipe

    To steam the tempeh, I like using a rice cooker, but you can also use a steamer basket.

    For marinating, you will need a shallow container that is just big enough to fit the tempeh. I used a 3-cup rectangular glass Pyrex with lid.

    To baste, you'll need a basting or pastry brush. I prefer to use a silicone basting brush as it glides on smoothly and cleans easily.

    If you are baking the tempeh in the oven as opposed to grilling, you'll also need a baking sheet and some parchment paper.

    tempeh strips on a white plate with a cup of BBQ sauce next to them.

    Storing and reheating

    Store leftover BBQ tempeh in a covered container in the refrigerator for up to 3 days.

    You can enjoy the leftover tempeh cold or warmed up.

    The tempeh is best reheated in the oven or in a nonstick skillet on the stovetop with a little olive oil or vegetable broth.

    You can also enjoy it cold the next day if you prefer. 😉

    overhead of tempeh ribs on a white plate with side of BBQ sauce.
    Print Recipe Save RecipeSaved!
    5 from 2 votes

    BBQ Tempeh (Vegan Ribs)

    These BBQ tempeh "ribs" are sticky, smoky, sweet and satisfying. Enjoy them as is with your favorite side dishes or on a sandwich. This tasty tempeh dish is great for vegans and vegetarians as well as omnivores who are looking to eat less meat. Both baking and grilling instructions included.
    Course Dinner, lunch
    Cuisine American, Gluten-Free, Vegan, vegetarian
    Keyword BBQ, gluten free, tempeh, vegan, vegetarian
    Prep Time 15 minutes
    Cook Time 20 minutes
    Marinating Time 2 hours
    Total Time 2 hours 35 minutes
    Servings 2 -4
    Calories 419kcal
    Author Sherri Hall

    Ingredients

    • 8 oz block of tempeh (check ingredients to ensure gluten-free if needed)
    • 2 tablespoon gluten-free, reduced sodium tamari
    • 1 tablespoon agave nectar
    • 1 tablespoon apple cider vinegar
    • 1 tablespoon olive oil
    • 1 teaspoon smoked paprika
    • ¼ teaspoon garlic powder
    • ¼ teaspoon onion powder
    • ½ cup barbecue sauce, plus more for serving (check ingredients to ensure vegan and/or gluten-free if needed)

    Instructions

    Preparation

    • Cut the tempeh in half into two squares.
    • *Steam the tempeh for 10 minutes using a rice cooker or steamer basket on the stovetop. Allow the tempeh to cool for 5 minutes before handling.
    • Place the steamed tempeh on a cutting board and cut each square lengthwise into four strips approximately 3.5" long and between ½" and ¾" thick.
    • Add tamari, agave, apple cider vinegar, olive oil, smoked paprika, garlic powder and onion powder to a shallow container that is just large enough to fit the tempeh. Whisk to combine.
    • Add the tempeh strips to the marinade and then flip each piece to coat the other side. Cover and refrigerate for at least 2 hours, flipping the tempeh strips every 30 minutes.

    Baking Instructions

    • Preheat the oven to 400° F and line a baking sheet with parchment paper.
    • Place the tempeh strips in a single layer on the parchment-lined baking sheet. Use a basting brush to coat each tempeh strip with a generous amount of barbecue sauce. Bake for 10 minutes.
    • Use tongs to carefully flip each tempeh strip and coat again with barbecue sauce. Bake for another 10 minutes.
    • Flip the tempeh pieces again and coat once more with the remaining sauce. Serve with additional barbecue sauce if desired.

    Grilling Instructions

    • Using tongs, carefully place the marinated tempeh strips on a grill that has been oiled and prepared for medium heat cooking. Baste generously with barbecue sauce and grill for 5 minutes.
    • Carefully flip the tempeh pieces using tongs and baste again with barbecue sauce. Grill for 5 more minutes.
    • Use tongs to carefully remove the tempeh from the grill and place on a serving dish. Coat with the remaining BBQ sauce. Serve with additional sauce if desired.

    (Please refer to the post above for instructional photographs and other helpful information for this recipe)

    Suggested Equipment/Tools

    Rice Cooker
    Steamer Basket
    3-Cup Rectangular Pyrex
    Basting Brush

    Notes

    Substitutions
    • Tamari - If you are not avoiding gluten, feel free to use soy sauce instead.
    • Agave - If you are not vegan, feel free to use honey instead. You can also use maple syrup as well.
    • Apple Cider Vinegar - You can use white wine vinegar or distilled white vinegar in its place.
    • Olive Oil - Feel free to swap out with avocado oil instead, if preferred.
    *To steam using your rice cooker, add 1 cup of water to the rice cooker pot. Then, place the tempeh squares in the steamer basket. Close the lid and press the steam or steam cook button (depending on your brand of rice cooker) and select 10 minutes for the steaming time. To steam using a steamer basket, boil 1-2 inches of water in a pot that fits your steamer basket. Place the tempeh squares in the basket and carefully place the basket into the pot. Cover and steam for 10 minutes.
    The nutrition information shown is an estimate provided by an online nutrition calculator. Accuracy is not guaranteed. Information shown should not be considered a substitute for a professional nutritionist’s advice. Nutrition calculation is based on this recipe equaling 2 servings, or 4 pieces per person. Nutrition was calculated using Lightlife Original tempeh. Please note that different brands have different nutritional content.

    Nutrition

    Calories: 419kcal | Carbohydrates: 53g | Protein: 24g | Fat: 14g | Saturated Fat: 2g | Fiber: 11g

    ©Watch Learn Eat. All content and images are copyright protected. Recipes and photos are not to be used or republished without prior permission. If you adapt this recipe, please re-write the recipe in your own words, and link back to this post for the original recipe.

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    About Sherri

    Founder, Author, Recipe Developer, & Photographer

    With a lifelong passion for cooking, I specialize in creating easy meatless meals that are omnivore-approved!

    Learn more about me

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