Barbeque Tempeh with Pine Nut Couscous and Cabbage Salad (In English)   
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Cabbage Salad

  • 2 cups thinly sliced cabbage
  • 1 cup shredded carrots
  • 1 tablespoon apple cider vinegar
  • 2 teaspoon Bragg's liquid aminos spray or soy sauce
  • 1-2 drops sesame oil
  • 1-2 tablespoons sesame seeds

Pine Nut Couscous

  • 2 cups whole grain couscous
  • 2¼ cups boiling water
  • 1/3 cup pine nuts
  • 1 tablespoon olive oil
  • 1 tablespoon organic salt-free seasoning mix
  • ½ teaspoon sea salt
  • Boiling water

Barbeque Tempeh

  • 18-ounce package organic tempeh
  • 1/3 cup all-natural vegan barbeque sauce
  • 1 tablespoon organic maple syrup
  • 1 tablespoon Bragg’s Liquid Aminos or soy sauce

Cabbage Salad

  1. Mix shredded cabbage and shredded carrots, stir that around.
  2. For the dressing, add apple cider vinegar, Bragg's Liquid Aminos, or soy sauce, then sesame seeds and sesame oil.
  3. Sprinkle those all around, and stir it all together.

Pine Nut Couscous

  1. Add 2 cups of couscous to our bowl. Then addpine nuts, salt, olive oil, and boiling water.
  2. Cover that with a lid, leave for 5 minutes.
  3. When it’s ready, just fluff it with a fork.

Barbeque Tempeh

  1. Heat the pan over medium high heat. Once the pan is nice and hot, take tempeh and crumble it into the pan with a spatula; Use spatula to break up any big pieces. The smaller the pieces, the more crispy it will get.
  2. Stir for 5–10 minutes to get nice and brown and crispy. And need to stir it every few minutes to get it even on both sides. Turn off the heat and leave it on the stove.
  3. Add barbeque sauce seasoning, maple syrup, Braggs’ Liquid Aminos or soy sauce;
  4. Stir that all around until the tempeh is evenly coated.


    • Put hot Barbeque Tempeh on a bed of Pine Nut Couscous, and surrounded with our Cabbage Salad.
    • Barbeque Tempeh can also be served with quinoa, wild rice pilaf, or in a sliced soft bread roll.

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