Vegan tempeh spareribs
Vegan spare ribs. Of course they don't exist. And to be fair, this dish should actually just be called 'tempeh in a tasty, sticky sauce'. And yet today we call it vegan spare ribs. Because they look quite similar. And because they are a great alternative to the real deal. For vegans, vegetarians, but also for meat eaters who want something different for a day.
I think every vegan who has ever been to a barbecue knows the problem: a lot of meat for the carnivores and for you a dried out veggie burger and a skewer with bell pepper and mushroom. That can be done better, people – for example with this tasty dish that really has substance.
You prefer to make these vegan ribs on the barbecue, but they are also great to prepare in a frying pan. And even in the oven - just what you want. Tempeh is an ingredient that is very easy and quick to process. And the sauce makes this dish a real flavor bomb anyway, no matter how you prepare it!
Spare ribs or tempeh?
I can appreciate real spareribs from time to time. Especially if they are barbecued and have that nice, smoky taste. And yet I also like to eat this vegan alternative. It is healthier, less fat, cheaper and ready much faster. And between you and me: I think that meat every day is not a good idea at all. So nice to alternate!
If you eat completely vegetarian or vegan, the choice is easily made. No animal suffering, so the tempeh remains. With so much protein (no less than 19 grams for every 100 grams of weight!) it is an excellent meat substitute that will provide you with your required nutrients in no time.
And whether 'tempeh' is a real meat substitute? I think it's such a beautiful and natural product that it just deserves its own category. It is made from fermented soybeans and has a very special structure and taste. It is not made to resemble meat at all and that is why it is so tasty. If you've never tried? Try it! You don't have to leave it for the price.
You can make 400 portions of 'vegan spare ribs' from this recipe (and from one block of tempeh of 4 gr). Do you need more? Then you can simply double the recipe. And do you need less? Then you can buy a smaller block of tempeh of 250 grams.
Ingredients
- 1 block of tempeh (400 gr)
- 50 ml tomato ketchup
- 2 tbsp Dark soy sauce or ketjap manis
- 2 tbsp (brown) caster sugar
- 1 the Pitmaster's secret mix
- 1 el vinegar
- optional: a few drops of liquid smoke
Preparation vegan spare ribs
Cut the tempeh in half lengthwise and rub both pieces all over with the Pitmaster's Secret spice mix.
Mix the ketchup, soy sauce, brown sugar, and vinegar into a smooth barbecue sauce. Optionally, add a few drops of liquid smoke for an extra smoky flavor.
On the barbecue: Heat the barbecue to medium heat and grill the tempeh for a few minutes on both sides, until nice grill marks appear. Then brush the tempeh all around with the barbecue sauce. Grill the pieces for about another 15 minutes, turning them regularly. Brush them with the sauce again and again in between, so that a dark, sticky layer forms.
In the oven: Preheat the oven to 180°C. Place the tempeh on a baking sheet lined with parchment paper and brush the pieces all around with the barbecue sauce. Bake the tempeh for approximately 20-25 minutes until cooked through. Turn the pieces over halfway through and brush them with the sauce a few more times during baking.
After frying, cut the tempeh diagonally into thick strips and brush them with the remaining barbecue sauce, if desired. Serve the vegan spareribs with fries, bread or rice and a fresh salad.
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