I Eat Plants: Smoked BBQ Tempeh


I think this is a great and simple recipe for a summer get together.  Make sure you check out this week’s column to learn about stovetop smokers!


Smoked BBQ Tempeh

Smoked BBQ Tempeh


  • 1 8-oz package tempeh
  • 1 cup water or veggie broth
  • 1 cup (or to taste) of your favorite BBQ sauce
  • Veggies of choice, such as corn, bell peppers, squash, mushrooms, or potatoes, if desired
  • Stovetop Smoker with wood shavings in flavor of choice- Hickory works well here


  1. Cut tempeh into 4 rectangles.
  2. Steam using water or veggie broth, 20 minutes on the stove or 4 minutes in the microwave.
  3. Add tempeh to a stovetop smoker, along with veggies (heartier veggies such as potatoes or corn should be par cooked before adding to smoker).
  4. Smoke for 10-15 minutes, according to manufacturer's instructions.
  5. Allow smoke to dissipate for a few moments after removing from heat before opening if concerned about smoke detectors. Otherwise, take care when opening to avoid direct skin contact with smoke.


About Author

I Eat Plants columnist Jodie Deignan went vegetarian in 2004 and fully committed to veganism in 2007. By day she’s a psychiatric nurse practitioner and by night she spends a lot of time cooking delicious vegan food for herself and her friends. She’s a bit of a picky eater, with a special distaste for mushrooms, seaweed, raw tomatoes, and eggplant, though she’s discovered along the way she’s a little more open-minded than she once thought. She blogs at The Picky Vegan.

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