Bites of tart apple add a delightful flavor twist to this hearty dish of BBQ tempeh bacon with black-eyed peas and greens. Serve with sweet potatoes or fresh corn and coleslaw for a satisfying meal that comes together in one skillet in well under an hour, with minimal cleanup for a weeknight dinner that still feels like Southern comfort food.
Photos by Hannah Kaminsky.
Key Ingredients & Substitutions
- Smoky tempeh strips. Pre-seasoned smoky/bacon-style tempeh gives this dish its "bacon" flavor without any extra work — finely chop it so it browns quickly and distributes through the dish rather than clumping in large pieces.
- Black-eyed peas. Hearty and slightly earthy; canned works just as well as cooked from dry for a quick weeknight version, and cuts a good chunk of time off the recipe.
- Granny Smith apple. Its tartness cuts through the richness of the tempeh and barbecue sauce — a firm, tart apple works better here than a sweet one, which can make the whole dish taste candy-sweet.
- Vegan barbecue sauce. Our Quick Vegan Barbecue Sauce is a great homemade option, or use your favorite all-natural bottled brand.
- Chard or spinach. Adds a healthy dose of greens right in the pan — chard needs a bit more cooking time than tender spinach, so add it a minute or two earlier.
- Onion and garlic. The aromatic base that builds flavor before the tempeh and sauce go in — don't skip sauteing the onion until it's genuinely translucent.
Variations
- Use kale instead. Kale works wonderfully here too, but needs more cooking time than chard or spinach — start steaming it separately just before starting the dish, then stir it in at the end once it's tender.
- Make it spicier. A dash of hot sauce or a pinch of cayenne in with the barbecue sauce adds some heat.
- Swap the beans. Pinto or kidney beans work in place of black-eyed peas if that's what you have on hand.
- Add sweet potato. Diced and roasted separately, it makes a nice bed to serve this over, echoing the classic Southern pairing.
- Add a splash of apple cider vinegar. A little extra tang at the end brightens the whole dish, especially if your barbecue sauce leans sweet.
Tips for the Best BBQ Tempeh Bacon with Black-Eyed Peas and Greens
- Chop the tempeh finely. Smaller pieces brown more evenly and mimic the texture of bacon bits better than larger chunks.
- Let the sauce reduce. Cooking the barbecue sauce down with the beans and apple for the full 10 minutes concentrates the flavor rather than leaving the dish watery.
- Don't overcook the greens. Spinach only needs a couple of minutes; chard needs a bit longer. Either way, pull them off the heat while they're still bright green.
- Taste before adding extra salt. Between the tempeh seasoning and the barbecue sauce, this dish often needs little to no additional salt.
- Use a wide skillet. This helps the tempeh brown rather than steam, which matters a lot for getting that bacon-like texture.
Make Ahead & Storage
This dish keeps well in the refrigerator for up to 4 days, and like many bean and tempeh dishes, the flavor deepens after a day. Reheat gently on the stovetop, adding a splash of water if the sauce has thickened too much, since it will continue to reduce as it sits and reheats.
How to Serve
Serve at once alongside sweet potatoes, fresh corn, or coleslaw for a well-rounded meal.
Recipe
BBQ Tempeh Bacon with Black-Eyed Peas and Greens
Bites of tart apple add a delightful flavor twist to this hearty dish of BBQ tempeh bacon with black-eyed peas and greens.
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Servings:
Ingredients
- 2 tablespoons olive oil
- 1 medium onion finely chopped
- 2 to 3 cloves garlic minced
- 6 ounce package smoky tempeh strips finely chopped
- 1 ½ to 2 cups cooked black-eyed peas or one 15- to 16-ounce can, drained and rinsed
- 1 medium Granny Smith apple diced
- ⅔ cup vegan barbecue sauce homemade or your favorite all-natural brand
- 10 to 12 ounces chard or spinach well washed, stemmed, and chopped
Instructions
- Heat the oil in a wide skillet. Add the onion and sauté over medium-low heat until translucent.
- Add the garlic and tempeh and sauté, stirring frequently, until golden and just beginning to brown lightly.
- Stir in the black-eyed peas, apple, and barbecue sauce. Cook over medium-high heat for 10 minutes or until the sauce is reduced.
- Add the greens, then cover until wilted. Stir in, then cook for another 2 minutes or so for spinach, or 4 minutes for chard, until tender but still bright green. Serve at once.
Notes
This is also wonderful with kale, but it needs more cooking time than chard or spinach. Start steaming it separately just before starting the dish; once cooked to your liking, stir it in at the end.
Vegan-ize any recipe!Grab our free vegan cheat sheet, packed with my favorite easy substitutions to make any recipe vegan.
- Here are more tempeh recipes.
- Here are more recipes for hardy greens.
- Here are more of VegKitchen's Vegan Dinner Recipes and more Tofu, Tempeh and Vegan Sausage Main Dishes.
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