Blueberry BBQ tempeh with fingerling potatoes, collard greens, and horseradish cream sauce from Mississippi Vegan: Recipes and Stories from a Southern Boy's Heart (page 181) by Timothy Pakron

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Notes about this recipe

  • jenburkholder on April 26, 2021

    This was meh - the horseradish cream sauce was lovely, for being so simple, and collards are always good, but I didn't feel like the flavors really meshed with all of the components. The barbeque sauce was nice, but I've decided I quite solidly prefer my tempeh steamed first, so I would make that edit. It also wasn't quite saucy enough for me; the potatoes ended up feeling quite dry.

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