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BBQ Tempeh Ribz & Mash

Juicy, sticky and sweet Tempeh BBQ Ribz on a bed of creamy mash. The perfect comfort food. Please note: Tempeh is not an alternative. It is a naturally nutritious plant-based food that tastes delicious in its own right. Don't expect this to taste exactly like Ribz, but you'll love it nonetheless.

Recipe by Better Nature

1 h 5 min


  • 200g Organic Tempeh, cut into thick strips
  • 1/2 tablespoon oil
  • 1/2 small finely diced white onion
  • 1 clove of crushed garlic
  • 200g passata
  • 2 tablespoon tomato puree
  • 1 tablespoon agave syrup
  • 2 teaspoons paprika
  • 1 tablespoon balsamic vinegar
  • 1 tablespoon vegan Worcestershire sauce
  • 6-8 medium white peeled and chopped potatoes
  • 5-6 cloves raw or roasted garlic
  • 2 teaspoon salt
  • 1/2 teaspoon pepper
  • 40g vegan butter


  1. Add the potatoes to a large saucepan, covering them with water.
  2. Bring the water to the boil and keep boiling the potatoes for about 20 minutes, until they are very easy to slice with a knife.
  3. Heat the tempeh strips in a preheated oven at 150ºC (gas mark 2) for 10 to 12 minutes.
  4. Heat the oil for the BBQ sauce in a frying pan over medium heat.
  5. Add the onion and garlic to the pan until lightly browned.
  6. Add the passata, tomato puree, agave syrup, paprika, balsamic vinegar and vegan Worcestershire sauce.
  7. Heat the sauce until it comes to the boil.
  8. Let the sauce mixture cool for 10 minutes, then blend it until it reaches a smooth consistency.
  9. Once the potatoes are ready, use a potato masher or a fork to mash them up, before adding in the salt, pepper, garlic and vegan butter. Keep mixing the mash until a smooth consistency forms.
  10. Serve up the tempeh and mash, and drizzle the BBQ sauce on top.
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