I Eat Plants: Stovetop Smokers for Vegan Foods

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Today I’m talking about one of my favorite kitchen tools for the summer- a stovetop smoker. If you have access to cooking in the outdoors and can do a real smoker all the better, but a stovetop smoker is a great alternative for those of us with less space!

Just a few weeks ago I was talking about BBQs as Memorial Day was coming up- and now it’s almost Fourth of July! I’m sure many of you will be attending cookouts this weekend and next, and using a smoker with plant-based foods brings them to a whole new level.

A nice thing to know about a stovetop smoker- it doesn’t produce a lot of smoke outside the pan. When I first got mine, I did not have a fan over my stove, and I was fine with just the window open- I’ve never set off the smoke detector. The most smoke I ever see is a very light wisp coming out the end- no need to be worried. They’re also small- you can easily bring one with you to a friend or family member’s shindig.

The smoker basically looks like a big rectangular pan with a cover that slides over it. You put a spoonful of wood shavings at the bottom, the tray over it, and the rack on top, where you put all your veggies. Very easy to use!

Smoked BBQ Tempeh

I love smoked tempeh smothered in BBQ sauce. You can make your own sauce or use store bought- it’s all good. The one pictured is made in the slow cooker with a bit too much bourbon. For the tempeh, you’ll want to steam it before smoking. You can do so in a steamer or in the microwave, with water or veggie broth- just don’t go too crazy with added flavors- you want the smokey taste to shine through.

I love, love, love to add a few ears of corn to the smoker, too- I toss it in the microwave (husks still on) for a couple of minutes first, shuck it, and then put it into the smoker. I tried asparagus as well- tasty, but the smoking process doesn’t work so well there. It’s great with sturdier veggies, though!

Get the recipe for Smoked BBQ Tempeh here!

Interesting note- former I Eat Plants coluninst JL wrote on her blog about her attempts to like tempeh more. Maybe she should try this method! Speaking of JL- don’t forget that she has a book event next month. It is really cool that she has a book coming out, and I hope you’ll all go out to her class!

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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.

2 Comments

  1. Jodie Deignan on

    You so totally do! One thing I keep meaning to try but haven’t yet- smoked Soy Curls.

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