Passionfruit BBQ Sauce and Grilled Tempeh
2 tablespoons olive oil
1/2 teaspoon mustard powder
1/2 teaspoon celery seed
1 large shallot--finely chopped
2 medium jalapeños (1 sliced in half lengthwise; 1 finely chopped)
2 cloves garlic--minced
1 cup ketchup
1/2 cup yellow mustard
1/4 cup brown sugar
1/2 teaspoon salt
1/2 teaspoon black pepper
1 cup passionfruit nectar
juice from 1 lemon
*Add olive oil to medium saucepan over medium heat. Add celery seed and mustard powder. Cook for one minute. Add shallot and chopped jalapeño. Cook 8-10 minutes. Add garlic. Cook 2 minutes. Turn heat to medium low. Cook for 10 minutes, or until veggies are soft.
*Add ketchup, mustard, halved jalapeño (seeds and ribs removed), brown sugar, salt, and pepper to pan. Stir. Stir in passionfruit nectar and lemon juice. Heat over medium low heat for 40-70 minutes, or until sauce has reached your preferred state of thick and stickiness (remove halved jalapeño).
*Preheat oven to 375 degrees F. Slice tempeh into 1/4 - 1/2 inch slices--on the bias (I froze my tempeh first to aid in slicing). Add 2-4 tablespoons of BBQ sauce to bottom of a small baking pan. Add tempeh. Brush BBQ sauce on the top of the tempeh. Bake for 20 minutes. Remove from oven. Preheat grill (indoor or outdoor). Grill tempeh slices for 2-3 minutes per side. Serve with additional BBQ sauce.