This tempeh BBQ recipe is courtesy of my favorite BBQ place: Mighty Quinn’s BBQ. It’s one of those places where you make your plate (like Chipotle) with your favorite BBQ side and it’s really good.
I’ll be honest, it took me a long time in the kitchen to make everything in the picture below. It’s a ton of work, but it’s worth it.
So, in this recipe, you’ll find an abbreviated version that includes corn fritters (SO GOOD), slaw without crunchy mayo, BBQ tempeh and roasted green beans. That’s like the minimum for this vegetarian BBQ buffet, but of course you can make more!
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BBQ Tempeh & Sides: Recipe Overview
This recipe combines BBQ tempeh, crunchy slaw, roasted green beans, and corn fritters. None of these components require a ton of work, but since there are four of them, it will look like a good cook. I promise it’s worth it!
What to know about tempeh
You can find tempeh in the refrigerator section next to tofu! I recommend getting unflavored tempeh for this recipe (usually labeled “original”). It usually comes in an 8 oz package.
Tempeh is made from fermented soybeans and is a great vegan protein option for those who can eat soy. It has a mild and sometimes bitter taste. Some people soak tempeh before cooking to get rid of the bitter taste, but I’ve never had a problem or had to do that step! Using a heavily flavored sauce like barbecue sauce can often be tricky. Don’t be afraid of tempe! It is one of the easiest proteins to cook.
Things you can add that you often see on BBQ plates:
Not sure what to prepare for a buffet?
Preparing a buffet meal means separating the ingredients and making plates with them as you go. The advantage of preparing this way is that you get more variety and the food feels lighter. The downside is that you have more dishes to handle and sometimes portions can break. Try it! Check it out if you want.
Related: 70+ Best Camping Meals (Cheap and Easy!)
For BBQ Tempeh
- If you don’t like tempeh, tofu or seitan, this will work too!
- You can also try the barbecue jackfruit if you can!
- You can use barbeque sauce on this tempeh, or make your own!
- I recommend cooking tempeh in a non-stick pan for best results. I like to use a skillet for BBQ tempeh.
For Corn Fritters
- Use GF flour mix if needed
- Heavy cream works best, but you can use any milk you like. Use non-dairy milk if needed.
- Fresh, frozen, or canned corn will work here (you’ll need two cobs if using fresh)
- You can add onions, bell peppers or jalapenos to the fritters.
For the green beans:
If you don’t like green beans, there are green vegetables that can be used here! Here are some suggestions:
- broccoli or cabbage
- broccolini if you can find it (I never found it)
- green green
- asparagus
- brussels sprouts
For the Crunchy Slaw
If you want to make your own slaw instead of using a mix, here are a few vegetables you can add:
- green cabbage
- chopped carrots
- purple cabbage
- radishes
- red onion
- kakoombira
If you love mayo cake dressing, try this one from Love and Lemon!
Storage and re-drying notes:
This vegetarian BBQ buffet recipe will keep in the fridge 4 days when stored in an airtight container.
Here’s how to keep everything fresh:
- BBQ tempeh, roasted vegetables, and corn grits: Reheat in the oven or in the oven until heated through.
- Dry food: Keep cool or at room temperature. Do not reheat.
- Corn fritters: Cold until 3 months. Reheat from oven, fryer, or microwave.
If you are preparing a buffet style meal, keep each item separate. That way you can make different plates throughout the week.
FAQs
Preparing food buffet style means that you separate each item and build your plate as you go. This gives you more variety and flexibility during the week. It may mean a few extra meals, but many people like the feeling of everything.
Cooked BBQ tempeh will last up to 4 days in an airtight container in the refrigerator. Reheat in the oven or microwave before serving.
Yes. BBQ tempeh freezes well for up to 3 months. Allow to cool completely before freezing, then refrigerate overnight.
Not necessarily. Some people marinate tempeh to reduce the bitterness, but using a sweet BBQ sauce balances it out. If you are new to tempeh, try not to cook it first.
You can substitute tofu, seitan, or BBQ jackfruit. If you’re looking for plant-based ideas, check out our favorite Tofu Recipes.
If you want variety, flavor and a little fun in your weekly prep, this BBQ tempeh buffet is a satisfying way to do it. It’ll be like ordering takeout — but your fridge is stocked and ready.
Looking for more mix and match meal prep ideas like this?
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Happy to prepare!
And don’t forget to try our other delicious vegetarian recipes!
BBQ Vegetarian Buffet Menu: Tempeh, Grilled Vegetables, Corn Grits & Slaw
instructions
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Preheat the oven to 400 F
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Prepare the green beans: Put the green beans, olive oil, salt, pepper and garlic in a pan. Toss the green beans with a wooden spoon or your hands and toss lightly in the pan. Bake for 15-20 minutes. Green beans should be bright in color and slightly wrinkled when done. If they are still too hard, turn them over and cook for another 5 minutes or to your liking.
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Prepare the tempeh: in a bowl, toss the chopped tempeh and BBQ sauce. Heat the pan (non-stick, cast iron or stainless steel) for a minute or two, then add the oil and let it boil for a minute. Add the tempeh (you may need to do it in batches) to the pan. Avoid getting too much sauce in the pan or it won’t be crispy! Cook on each side for 3-4 minutes. The edges of the tempeh should be thick and the color should be darker. Set aside after cooking.
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Make the cornmeal: Put the flour, cornmeal, cornstarch, salt and sugar in a bowl and mix. In the same bowl, add the milk and fold in the corn. Here you can add chopped onion, red pepper or any other vegetables you like!
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Cook the corn: Line a dish with paper towels. Heat a non-stick pan over medium-high heat for 1-2 minutes, then add the vegetable oil and allow to heat for 2-3 minutes. It needs to be warm! Using a 1/4 cup measuring cup or regular ice cream scooper, add the batter to the pan. I was able to fit 3 in a 10″ jar at one time. Cook on each side for 2-3 minutes (they cook quickly!). Place on a paper towel-lined plate and continue cooking until the dough is done!
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To make the slaw: pour the entire bag of cole slaw into a bowl. In a small bowl or measuring cup, add the olive oil, apple cider vinegar, sugar, salt, pepper if using and garlic. If you like a little kick, add a little cayenne or chipotle powder. Mix well and taste – adjust the taste if necessary. Pour the dressing into the slaw bowl and toss.
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Get together! To make this buffet preparation, keep all the ingredients in separate containers. You can also pre-portion the food (as we usually do) into containers as you wish! This should yield 3-4 servings depending on how much you want to eat.