For vegan "cheese grits":
1 cup medium or coarse cornmeal (grits)
4 cups vegetable broth
1/2 cup nutritional yeast
1/4 cup Earth Balance or some other vegan butter substitute
Salt and freshly ground black pepper to taste

For BBQ tempeh:
8 ounces tempeh
1/2 cup Red Duck Smoked Applewood Molasses BBQ Sauce, divided

For creamy vegan broccoli slaw:
1 broccoli crown, finely chopped
1/2 cup slivered almonds
1/2 cup dried cranberries
1/3 cup vegannaise
1/4 cup finely diced red onion
2 tablespoons lemon juice
Salt and freshly ground black pepper to taste

For charred corn:
2 cups corn kernels
2 tablespoons olive or vegetable oil

 

First, preheat the oven to 350 degrees. While that's heating up, make the slaw by throwing all slaw ingredients in a bowl and mixing well.

Slice tempeh into pieces about 1/4 to 1/2 an inch thick and coat them in 1/4 cup of Red Duck Smoked Applewood Molasses BBQ Sauce. Spread on a baking dish and bake for 25 minutes. Brush with the remaining Red Duck Smoked Applewood Molasses BBQ Sauce.

While tempeh is baking, prepare your charred corn, either on a grill or by pan-frying in a hot pan until nice and charred in spots. Set aside.

Lastly, make your "cheese grits." Bring the veggie broth to a boil on medium-high heat, then whisk in the cornmeal, making sure no clumps form. Lower heat to low and cook, whisking often, until soft and creamy — about 15-20 minutes. Remove from heat and whisk in Earth Balance (or other buttery vegan goodness) and nutritional yeast, and incorporate well. Season to taste with salt and pepper.

Assemble bowls by dividing grits into four bowls and topping with BBQ tempeh, charred corn, and broccoli slaw. Boom!

Serves 4.