Collard greens and tempeh BBQ bowls. Sautéed greens, brown rice, black-eyed peas, BBQ tempeh and sauce. Vegan & Gluten-free.
1 (8 ounce) package tempeh
1 cup brown rice, uncooked
2 tablespoons olive oil
1 medium onion, diced
1 medium red bell pepper, diced
3–4 cloves garlic, minced
1 bunch collard greens
Salt/pepper to taste
1/2 teaspoon smoked paprika
1 (11 oz package) (or two 2 cups cooked/1 15 ounce can) black eyed peas, heated through.
1/2 cup balsamic vinegar
2 to 3 cloves garlic, minced
1 tablespoon low-sodium soy sauce (tamari for gluten-free version)
1 tablespoon dijon mustard
1 tablespoon pure maple syrup
2 tablespoons extra virgin olive oil
1/3 cup BBQ sauce
2 tablespoons water
Whisk together the ingredients for the BBQ sauce, set aside. Slice the tempeh into cubes or triangles, then place in a bowl along with sauce. Let marinate for at least thirty minutes.
Preheat oven to 350 degrees F.
Place brown rice and two cups water in a medium sauce pan, then bring to a boil. Cover, reduce heat to low and simmer until tender, about 40 minutes.
While the rice is cooking, make the tempeh. Remove tempeh from the marinade, saving as much sauce as possible. Place the tempeh on a baking sheet and cook for 15 minutes, then flip and cooking an additional 10 minutes.
Place the reserved marinade in a small saucepan and simmer over low heat while the tempeh cooks.
While the tempeh cooks, make the collards. Heat the olive oil in a large sauce pan over medium heat. Add the onion and cook until golden brown, about 8 minutes. Add in the bell pepper and cook an additional 5 minutes, stirring often.
Remove as much of the stems from the collards as possible, then stack the leaves on top of one another. Tightly roll the collards (like you are rolling a cigar), then thinly slice from the end into small ribbons.
Add the garlic and the collards to the cooked pepper and onion mixture and stir-fry until just tender. Add salt (I usually start with 1/2 teaspoon and taste from there), paprika and ground pepper.
To serve, divide the brown rice, cooked tempeh, black-eyed peas and collard greens among 4 bowls. Drizzle with the warmed BBQ sauce and serve.