Tamarind BBQ Tempeh & Sweet Potatoes

By Vegiegail

From Isa Chandra Moskowitz's Appetite for Reduction:

Tart tamarind is often a secret ingredient in BBQ sauces, but I love it as an in your face, not-so-secret ingredient. I love that this all comes together in one pan, with minimal prep. The sauce glazes the tempeh and sweet potatoes and creates the perfect mingling of sweet, tangy, savory and smoky. Serve with basmati rice and a green veggie.

Ingredients

• For the sauce:
• 1 1/2 lbs sweet potatoes, peeled and sliced in 3/4 inch chunks
• 12 oz tempeh, cubed or in mini triangles
• 4 cloves garlic, minced
• 1 tablespoon minced ginger
• 3/4 cup vegetable broth
• 2 teaspoons arrowroot or cornstarch, dissolved in 1/4 cup water
• 2 tablespoons tomato paste
• 1 tablespoon tamarind concentrate
• 3 tablespoons agave or maple syrup
• 2 tablespoons soy sauce
• 1 teaspoon olive oil
• 1 teaspoon liquid smoke
• 1/8 teaspoon cayenne (optional)
• Cooking spray

Details

Servings 4
Preparation time 15mins
Cooking time 70mins

Preparation

Step 1

Spray an 9×13 casserole pan with cooking spray. If using glass (which I don’t recommend! But I can’t stop you!) then line the bottom with parchment to prevent sticking. In a medium mixing bowl, whisk together all the sauce ingredients. Make sure to get the tamarind dissolved. Poor over the tempeh and sweet potatoes and use your hands to coat well. You can bake immediately or let marinate for at least an hour to get more flavor into the tempeh.

When ready to bake, preheat oven to 400 F. Cover with tinfoil and place in the oven for about 25 minutes. Remove from oven and toss out the tin foil. Flip tempeh and sweet potatoes, making sure to scrape the bottom with a spatula in case anything is sticking. Bake for another half hour, flipping once. Sweet potatoes should be tender, but not mushy, and the sauce should be thickened and coating everything. Serve!