This hearty bowl is for the meat-and-potatoes-lovers. Of course, this version is made from plants, doesn't require a barbecue, and won't leave you feeling weighed down afterward. Crispy barbecue-marinated tempeh provides protein along with savory baked beans which sit on top of seasoned roasted potatoes and a bright, tangy, dairy-free cabbage slaw. This bowl is sure to be a hit with the pickiest of eaters—adults and children included.
Short on time? Use the Quick Version which relies on a few store-bought staples to speed up the process. If you have a little extra time to spare, jump to the From Scratch version for a completely homemade meal.
Quick Version
Ingredients
Instructions
Preheat the oven to 425 degrees Fahrenheit. In a medium baking dish or roasting pan, combine all ingredients and roast for 45 minutes until potatoes are golden brown and crispy around the edges.
Place the bagged coleslaw mix in a medium mixing bowl. In a small mixing bowl, whisk together the maple syrup, apple cider vinegar, lemon juice, dairy-free mayo, salt and pepper. Pour the dressing over the shredded coleslaw mix, add caraway or fennel seeds, and toss well to combine.
In a small saute or frying pan, warm oil over medium-low heat and add tempeh bacon strips. Cook on each side for 3 to 4 minutes until crispy around the edges. Set aside.
To assemble the BBQ Western Good Bowl: in a medium serving bowl, made a bed of roasted potatoes and add a few heaping spoonfuls of baked beans, then the coleslaw and finish with 2-3 strips of the BBQ tempeh.
From Scratch Version
Ingredients
Instructions
Preheat the oven to 400 degrees Fahrenheit. In a large casserole or baking dish, combine all ingredients, mixing well. Cover the dish with foil and bake for 40-45 minutes. If the beans are too saucy for your liking, bake uncovered for an additional 10-15 minutes.
Preheat the oven to 425 degrees Fahrenheit. In a medium baking dish or roasting pan, combine all ingredients and roast for 45 minutes until potatoes are golden brown and crispy around the edges.
Place the shredded cabbage and carrot in a medium mixing bowl. In a small mixing bowl, whisk together the maple syrup, apple cider vinegar, lemon juice, dairy-free mayo, salt and pepper. Pour the dressing over the shredded vegetables, add caraway or fennel seeds, and toss to combine.
Preheat oven to 350 degrees Fahrenheit. Halve the tempeh and cut lengthwise into 8 pieces. Place tempeh in a steamer basket and gently steam for 10 minutes. Remove from steamer and place tempeh in a small glass baking dish. Add barbeque sauce to the dish, slathering the tempeh strips evenly. Roast in oven for 20 to 25 minutes.
To assemble the BBQ Western Good Bowl: in a medium serving bowl, made a bed of roasted potatoes and add a few heaping spoonfuls of baked beans, then the coleslaw and finish with 2-3 strips of the BBQ tempeh.
Ingredients
Directions
Preheat the oven to 400 degrees Fahrenheit. In a large casserole or baking dish, combine all ingredients, mixing well. Cover the dish with foil and bake for 40-45 minutes. If the beans are too saucy for your liking, bake uncovered for an additional 10-15 minutes.
Preheat the oven to 425 degrees Fahrenheit. In a medium baking dish or roasting pan, combine all ingredients and roast for 45 minutes until potatoes are golden brown and crispy around the edges.
Place the shredded cabbage and carrot in a medium mixing bowl. In a small mixing bowl, whisk together the maple syrup, apple cider vinegar, lemon juice, dairy-free mayo, salt and pepper. Pour the dressing over the shredded vegetables, add caraway or fennel seeds, and toss to combine.
Preheat oven to 350 degrees Fahrenheit. Halve the tempeh and cut lengthwise into 8 pieces. Place tempeh in a steamer basket and gently steam for 10 minutes. Remove from steamer and place tempeh in a small glass baking dish. Add barbeque sauce to the dish, slathering the tempeh strips evenly. Roast in oven for 20 to 25 minutes.
To assemble the BBQ Western Good Bowl: in a medium serving bowl, made a bed of roasted potatoes and add a few heaping spoonfuls of baked beans, then the coleslaw and finish with 2-3 strips of the BBQ tempeh.
Ingredients
Directions
Preheat the oven to 425 degrees Fahrenheit. In a medium baking dish or roasting pan, combine all ingredients and roast for 45 minutes until potatoes are golden brown and crispy around the edges.
Place the bagged coleslaw mix in a medium mixing bowl. In a small mixing bowl, whisk together the maple syrup, apple cider vinegar, lemon juice, dairy-free mayo, salt and pepper. Pour the dressing over the shredded coleslaw mix, add caraway or fennel seeds, and toss well to combine.
In a small saute or frying pan, warm oil over medium-low heat and add tempeh bacon strips. Cook on each side for 3 to 4 minutes until crispy around the edges. Set aside.
To assemble the BBQ Western Good Bowl: in a medium serving bowl, made a bed of roasted potatoes and add a few heaping spoonfuls of baked beans, then the coleslaw and finish with 2-3 strips of the BBQ tempeh.