Good Ribs Recipe
15 hours ago - 14 hours 59 minutes ago #577
by wvu4u2
Good Ribs Recipe was created by wvu4u2
No bones about it: Reinvent ribs with this plant-based barbecue alternative
When you fire up the grill this summer, fire up your health as well. Choosing delicious plant-based foods can help lower your risk of heart disease, cancer and diabetes. At your next cookout, give grilled savory tempeh a try over the traditional beef burger. You can find it in the refrigerated area of your grocery store’s produce section.
Tempeh stands up to grilling
Tempeh, like tofu, is made from fermented soybeans. It’s firm and dense enough to stand up to the grill and hold its shape. The grill will give it a nice, smoky flavor.
High in protein and fiber, tempeh is filling and healthy. Because tempeh is denser and holds its shape better than tofu, you can use it instead of meat in many recipes. You can also marinate and grill it, just like ribs.
For the best results on the grill:
Steam first: Optional but recommended, steam your tempeh blocks for about 10 minutes to soften the texture and mellow out the naturally bitter flavor. It will help soak up your marinade.
Cut it thick: Slice the tempeh into thick cubes (at least a 1/2 inch) or large triangles. Thin strips can dry out and break apart easily on the grates.
Marinate: Tempeh acts like a sponge. Soak your pieces in a marinade of soy sauce or tamari, oil, vinegar and spices (try smoked paprika, a bit of garlic powder, and mix with maple syrup, honey or coconut aminos) for at least 30 minutes to overnight.
Oil the grates: Tempeh is lean, so it can stick to your grill. Preheat your grill to medium heat (around 400 degrees) and use a paper towel dipped in oil to thoroughly grease the grates before putting the tempeh down.
Grill and baste: Cook the tempeh about 4-5 minutes on the first side until you get nice char marks. Flip and grill for another 3-5 minutes while brushing with extra marinade or barbecue sauce.
Pair tempeh with dense, quick-cooking veggies that hold up well to grilling and complement its earthy, nutty flavor.
Zucchini and yellow squash: Cut into thick rounds. They absorb marinades well.
Bell peppers and red onions: Slice into large chunks. Their natural sweetness balances the savory tempeh.
Portobello mushrooms: Cut into thick strips. They match tempeh’s meaty texture and smoky char.
Eggplant: Slice into thick rounds. Its texture is a great contrast to firm tempeh.
Toss your vegetables in the same marinade used for the tempeh, alternate tempeh cubes with the vegetables to make sure they cook at the same rate. Brush everything with more marinade (or barbecue sauce or a teriyaki glaze) during the last two minutes of cooking.
To keep it from drying out or sticking, slice into thick wedges, steam for 10 minutes to soften, marinate and generously oil your grill grates.
This plant-based swap will deliver the smoky satisfaction of a classic cookout and there’s less mess with no bones to deal with. Happy summer grilling!
When you fire up the grill this summer, fire up your health as well. Choosing delicious plant-based foods can help lower your risk of heart disease, cancer and diabetes. At your next cookout, give grilled savory tempeh a try over the traditional beef burger. You can find it in the refrigerated area of your grocery store’s produce section.
Tempeh stands up to grilling
Tempeh, like tofu, is made from fermented soybeans. It’s firm and dense enough to stand up to the grill and hold its shape. The grill will give it a nice, smoky flavor.
High in protein and fiber, tempeh is filling and healthy. Because tempeh is denser and holds its shape better than tofu, you can use it instead of meat in many recipes. You can also marinate and grill it, just like ribs.
For the best results on the grill:
Steam first: Optional but recommended, steam your tempeh blocks for about 10 minutes to soften the texture and mellow out the naturally bitter flavor. It will help soak up your marinade.
Cut it thick: Slice the tempeh into thick cubes (at least a 1/2 inch) or large triangles. Thin strips can dry out and break apart easily on the grates.
Marinate: Tempeh acts like a sponge. Soak your pieces in a marinade of soy sauce or tamari, oil, vinegar and spices (try smoked paprika, a bit of garlic powder, and mix with maple syrup, honey or coconut aminos) for at least 30 minutes to overnight.
Oil the grates: Tempeh is lean, so it can stick to your grill. Preheat your grill to medium heat (around 400 degrees) and use a paper towel dipped in oil to thoroughly grease the grates before putting the tempeh down.
Grill and baste: Cook the tempeh about 4-5 minutes on the first side until you get nice char marks. Flip and grill for another 3-5 minutes while brushing with extra marinade or barbecue sauce.
Pair tempeh with dense, quick-cooking veggies that hold up well to grilling and complement its earthy, nutty flavor.
Zucchini and yellow squash: Cut into thick rounds. They absorb marinades well.
Bell peppers and red onions: Slice into large chunks. Their natural sweetness balances the savory tempeh.
Portobello mushrooms: Cut into thick strips. They match tempeh’s meaty texture and smoky char.
Eggplant: Slice into thick rounds. Its texture is a great contrast to firm tempeh.
Toss your vegetables in the same marinade used for the tempeh, alternate tempeh cubes with the vegetables to make sure they cook at the same rate. Brush everything with more marinade (or barbecue sauce or a teriyaki glaze) during the last two minutes of cooking.
To keep it from drying out or sticking, slice into thick wedges, steam for 10 minutes to soften, marinate and generously oil your grill grates.
This plant-based swap will deliver the smoky satisfaction of a classic cookout and there’s less mess with no bones to deal with. Happy summer grilling!
Last edit: 14 hours 59 minutes ago by wvu4u2.
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