50 States of MoFo: Tempeh Baked in North Alabama White BBQ Sauce

Years ago, I blogged about the odd mayo-based white barbeque sauce which one finds within a reasonable radius of northern Alabama.  We're not so far away in Tennessee, and I know of one BBQ place in Nashville which uses it (in its omnivore form).   In 2008, I simply suggested tossing the sauce with soy curls - which is good - but for this year's MoFo let's take it to another level of authenticity and bake this stuff onto a protein food. 

Here's an updated sauce recipe:

1 1/2 c. vegan mayo (e.g., Vegenaise)
1/4 c. apple cider vinegar
1 1/2 t. lemon pepper (the kind with salt in the mix - or add extra salt)
1/2 t. garlic powder
1 t. prepared horseradish (the refrigerated kind is more likely to be vegan)
1 t. vegan worcestershire sauce

Mix thoroughly.  This is good on all kinds of things  -- used as you would BBQ sauce, or as a dip, or wherever...  You'll have more than you need.

Cut a block of tempeh into pieces.  (I made 8 triangles from an 8 oz block.)  Bring some water to a boil, add salt and lemon juice, and steam the tempeh for 20 minutes.   Place the tempeh in a greased casserole, and spoon some sauce over it.   Bake 25 minutes at 350 F.   Flip, and cover the other side with sauce.   (You can add some roasted red pepper strips at this point, if you want it to look like the photo.)   Return to the oven for another 25 minutes, until it is bubbly and browned.   Serve with some of the remaining sauce on the side.  Enjoy!

(Note:  The sauce recipe above yields a mild result once baked.  If you want a stronger flavor, add more pepper or horseradish or hot sauce or what have you.)