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Spiced Tempeh Chowder with Cornbread
A spiced American-style tempeh chowder with bell pepper and jalapeno, finished with BBQ sauce, brown sugar and black pepper, served over cornbread.
Ingredients
Instructions
Slice the tempeh and simmer it over medium-high heat until well browned, about 5 minutes.
Add the bell pepper and jalapeno, cooking until softened, about 7 minutes.
Stir in the BBQ sauce, brown sugar and black pepper for 4 minutes.
Prepare the cornbread separately according to package directions.
Let the tempeh simmer for about 7 minutes so the flavors meld.
Taste and adjust the seasoning.
Serve hot over the cornbread, garnished with fresh herbs.
Nutrition (estimated)
Per serving, based on a standard 4-serving portion and standard nutrition references — not a lab or USDA-verified measurement.
