BBQ Tempeh with Sautéed Collards and Mushrooms Over Savory Grits

Hi! Sorry I haven’t updated in a few days, I had a bad cold last week. I’m finally starting to feel better!



For Tempeh:
  • 8 oz. tempeh, cubed
  • ¾ cup BBQ sauce
For Collard Greens:
  • 1 clove garlic, minced
  • 2 cups mushrooms, chopped
  • splash olive oil
  • 1 bunch collard greens, cut into bite-sized pieces
  • splash lemon juice
  • salt and pepper to taste
For Grits:
  • splash olive oil
  • 1 carrot, chopped
  • 1 stalk celery, chopped
  • 1 onion, chopped
  • 3 cups water
  • 1 cup unsweetened almond milk
  • 1 cup grits
  • 1 bay leaf
  • 2 tbsp nutritional yeast
  • salt and pepper to taste


For Tempeh
  1. Preheat oven to 450 degrees.
  2. In a bowl mix tempeh and bbq sauce. Marinate for 30-45 minutes. Cover and bake for 30 minutes. Uncover and bake for an additional 5 minutes.
For Collard Greens:
  1. In a large skillet over medium-low heat add olive oil, garlic and mushrooms. Sauté until fragrant. Add collard greens and cook until wilted. Add salt, pepper and splash of lemon juice.
For Grits:
  1. In a medium sauce pan heat olive oil. Sauté onion, carrots and celery for a few minutes. Add water, almond milk and bay leaves,bring to a boil. Lower heat and slowly whisk in grits to prevent clumping. Toss in salt, pepper and nutritional yeast. Cover and cook until grits are soft and fluffy, around 10 minutes.

Serve in a bowl with the grits on the bottom, then the collards and mushrooms and the tempeh on the tippy top! If you eat dairy you could add cheddar to the grits!