{recipe inspired by Kimberley Stakal}
Ingredients
2 packages of tempeh cut into 1/4 inch slices
1 tbsp butter
2 garlic cloves, chopped
1 shallot, chopped
1/2 cup chopped tomatoes
1 tbsp brown sugar
1/4 tsp garlic powder
1/4 tsp chili flakes
1/4 tsp paprika
1/2 tsp cumin
1/2 tsp cinnamon
1/4 cup apple cider vinegar
1/3 cup barbecue sauce
1 cup vegetable broth
1/2 tsp salt
1/2 tsp freshly ground pepper
2 ounces dark chocolate
2 garlic cloves, chopped
1 shallot, chopped
1/2 cup chopped tomatoes
1 tbsp brown sugar
1/4 tsp garlic powder
1/4 tsp chili flakes
1/4 tsp paprika
1/2 tsp cumin
1/2 tsp cinnamon
1/4 cup apple cider vinegar
1/3 cup barbecue sauce
1 cup vegetable broth
1/2 tsp salt
1/2 tsp freshly ground pepper
2 ounces dark chocolate
1. In a medium saucepan saute the garlic and shallots with butter. Once softened, add tomatoes, brown sugar, spices and cook for 5 minutes.
2. Add the vinegar and bring to a boil. Reduce to a simmer and cook until thick. Add the vinegar, barbecue sauce, broth, salt, and pepper. Bring to a boil, then reduce to a simmer and cook for 20 minutes. Finally, add the chocolate. Let cool and then drizzle over fried tempeh.
3. Fry the tempeh slices canola oil, and cook on each side for 8 minutes or until brown.
2. Add the vinegar and bring to a boil. Reduce to a simmer and cook until thick. Add the vinegar, barbecue sauce, broth, salt, and pepper. Bring to a boil, then reduce to a simmer and cook for 20 minutes. Finally, add the chocolate. Let cool and then drizzle over fried tempeh.
3. Fry the tempeh slices canola oil, and cook on each side for 8 minutes or until brown.
