Imported from the web

Vegan Soul Food Plate: BBQ Tempeh Riblets and Baked Mac & Cheese

Name: Vegan Soul Food Plate: BBQ Tempeh Riblets and Baked Mac & Cheese
Prep time: 20 min
Cook time: 50 min
Total time: 70 min
Yield: 4 servings
Cuisine: American
Ingredients: 2 blocks tempeh (For the BBQ tempeh riblets; block size not stated.); Stubb’s BBQ sauce (For marinating and brushing; additional sauce is used after flipping. Amount not stated.); garlic (For the collard greens; amount not stated.); tomatoes (For the collard greens; amount not stated.); paprika (For the collard greens; amount not stated.); soy sauce (For the collard greens; amount not stated.); collard greens (For the collard greens; amount not stated.); oil (A tiny splash for the collard greens; additional oil may be used as desired.); vegan butter (Optional, to toss with macaroni to help prevent sticking and add richness; more may be added to the collards as desired.); vegetable broth (Optional, to adjust the flavor and consistency of the collard greens; amount not stated.); 2 cup macaroni; 1 tray butternut squash (Pero Farms; tray weight not stated.); 1 cup reserved pasta water (Reserve from boiling the macaroni.); 0.5 cup soy milk; 0.5 cup nutritional yeast; 1 tbsp miso; garlic powder (To taste.); onion powder (To taste.); turmeric (To taste; also listed for the collard greens? The post specifies it in the mac sauce only.); black pepper (To taste.); 0.25 cup vegan cheese shreds (Folded into the sauce; Daiya Cheddar used by the author.); 0.5 cup Just Egg; 0.25 cup vegan cheese shreds (About another ¼ cup for the topping; Daiya Cheddar used by the author.)

Imported by Starr2 on SeeMeCook

A vegan comfort-food plate featuring sticky, caramelized BBQ tempeh, creamy squash-based baked macaroni, and collard greens cooked with garlic, tomatoes, paprika, and soy sauce. The post gives detailed quantities and directions for the mac and cheese and tempeh, while the greens are described without measurements.

4 servings70 minAmerican

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Ingredients

2 blocks tempeh (For the BBQ tempeh riblets; block size not stated.)
Stubb’s BBQ sauce (For marinating and brushing; additional sauce is used after flipping. Amount not stated.)
garlic (For the collard greens; amount not stated.)
tomatoes (For the collard greens; amount not stated.)
paprika (For the collard greens; amount not stated.)
soy sauce (For the collard greens; amount not stated.)
collard greens (For the collard greens; amount not stated.)
oil (A tiny splash for the collard greens; additional oil may be used as desired.)
vegan butter (Optional, to toss with macaroni to help prevent sticking and add richness; more may be added to the collards as desired.)
vegetable broth (Optional, to adjust the flavor and consistency of the collard greens; amount not stated.)
2 cup macaroni
1 tray butternut squash (Pero Farms; tray weight not stated.)
1 cup reserved pasta water (Reserve from boiling the macaroni.)
0.5 cup soy milk
0.5 cup nutritional yeast
1 tbsp miso
garlic powder (To taste.)
onion powder (To taste.)
turmeric (To taste; also listed for the collard greens? The post specifies it in the mac sauce only.)
black pepper (To taste.)
0.25 cup vegan cheese shreds (Folded into the sauce; Daiya Cheddar used by the author.)
0.5 cup Just Egg
0.25 cup vegan cheese shreds (About another ¼ cup for the topping; Daiya Cheddar used by the author.)

Steps

1
Steam the tempeh strips to help mellow their bitterness.
2
Slice the tempeh into slabs and marinate them in Stubb’s BBQ sauce.
3
Air-fry the marinated tempeh at 400°F (200°C) for 10 minutes.
4
Flip the tempeh, brush it with additional BBQ sauce, and broil until sticky and caramelized. Watch closely so the sauce does not burn; no broiling time is specified.
5
Bring a pot of water to a boil, cook the macaroni, and reserve 1 cup of pasta water before draining.
6
Drain the macaroni. If desired, toss it with a little vegan butter to help prevent sticking and add richness.
7
Microwave the tray of butternut squash for about 5 minutes, or until tender.
8
Put the squash, reserved pasta water, soy milk, nutritional yeast, miso, garlic powder, onion powder, turmeric, and black pepper in a blender. Blend until completely smooth.
9
Pour the blended sauce over the macaroni and mix until evenly coated.
10
Fold ¼ cup of vegan cheese into the pot of macaroni and sauce.
11
Pour the Just Egg into the macaroni pot and incorporate it.
12
Transfer the macaroni to a greased baking dish, then sprinkle the remaining vegan cheese on top.
13
Cover and bake for 20 minutes, then uncover and bake for another 10 minutes. The baking temperature is not specified in the source.
14
Broil for up to 5 minutes to finish the top, watching carefully.
15
Cook the collard greens down with garlic, tomatoes, paprika, soy sauce, and a tiny splash of oil until tender. Add more oil, vegan butter, or vegetable broth as desired to achieve your preferred flavor and consistency.
16
Serve the BBQ tempeh, baked mac and cheese, and collard greens together as a plate.

Notes

The collard-greens ingredient amounts are not provided. The BBQ sauce quantity and tempeh block size are also unspecified. The mac-and-cheese baking temperature is omitted in the source, so it is not supplied here. The plate is described as a meal, but no serving yield is stated.