Sticky, smoky, and totally addictive — these VEGAN BBQ Tempeh Bites give you all the BBQ vibes without the grill smoke drama. They crisp up, glaze beautifully, and disappear faster than I can set the table. Ready to make something plant-based that actually impresses? Let’s go.
I fell in love with this tempeh method because it feels like cheating: minimal fuss, maximum flavor, and everyone — yes, everyone — asks for the recipe. I keep a pack of tempeh in the fridge for weeknight hero dinners and weekend BBQs. FYI: marinating ahead makes life easier and food better.
Why tempeh for BBQ?
Tempeh gives you meaty texture and plant protein without pretending to be meat. It soaks up marinades like a champ and holds its shape under heat. If you want a vegan main dish that still feels substantial, tempeh wins. Plus, when you caramelize that maple-soy glaze, people do a double-take.
Recipe Overview — Quick Facts
- Yield: 6–8 servings (generous appetizer portions or 4–6 as a main with sides)
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Total Time: 40 minutes (hands-on)
- Category: Vegan Main Dishes
- Method: Bake (or grill/grill-pan finish)
- Cuisine: Vegan / American BBQ-style
- Diet: 100% vegan
Ingredients
- 16 ounces packaged tempeh (two 8-oz blocks)
- 1 Tbsp smoked paprika
- 1 Tbsp chili powder
- 1 tsp garlic powder
- 1 tsp onion powder
- ½ tsp black pepper
- ½ cup water
- ¼ cup low-sodium soy sauce (or tamari)
- ¼ cup maple syrup
- 1 tsp liquid smoke
- 1 cup Easy Vegan BBQ Sauce (storebought or homemade)
Bold note: use low-sodium soy sauce if you’ll add extra BBQ sauce later. Liquid smoke gives that grill flavor without stepping outside.
Equipment (keep it simple)
- Rimmed baking sheet (lined with parchment)
- Small saucepan or skillet (for simmering the tempeh glaze)
- Mixing bowls and whisk or fork
- Rubber spatula or wooden spoon
- Baking dish (for saucing & baking)
- Optional: Nonstick grill pan for char marks
You don’t need fancy tools. I make this with the same stuff I use to rescue last-minute dinners. IMO, a good rimmed sheet makes life easier (less splatter = less stress).
Full Instructions — Step-by-Step for VEGAN BBQ Tempeh Bites
1. Make the spice-soy marinade
In a small bowl, whisk smoked paprika, chili powder, onion powder, garlic powder, and black pepper. Add water, maple syrup, soy sauce, and liquid smoke and stir until the mixture forms a thin marinade. Set aside.
2. Slice the tempeh
Cut each tempeh block into ribs or thick strips. I get about 11–12 ribs per block if I cut thick; slice thinner if you want more pieces per serving. Want grill-style ribs? Keep them thick enough to hold their shape.
3. Simmer the tempeh in the sauce
Place the tempeh in a large skillet or small saucepan. Pour the marinade over the tempeh and turn the heat to medium. Stir frequently while the mixture simmers. Cook 10–15 minutes until the liquid thickens and coats the tempeh. The sauce will reduce and cling to the pieces nicely.
4. Smother with BBQ sauce & bake
Transfer the tempeh to a small baking dish or place on the lined baking sheet. Spoon on 1 cup BBQ sauce, coating each rib. Bake at 400°F (200°C) for 20 minutes, basting once halfway through. For extra “charred” edges, bake 25–30 minutes or finish briefly on a hot grill pan for grill marks.
5. Serve saucy and hot
Move the tempeh to a serving dish and drizzle any leftover sauce over the top. Let it hang out for 5 minutes so the sauce gets tacky. Then dig in.
Chef’s note: Let the tempeh marinate in the BBQ sauce for 2 hours or overnight for deeper flavor. I do this when I meal-prep and it literally transforms the bites.
Still Hungry, Try It Next recipe :-
Must TryVEGAN Zucchini Fritters
Serving Suggestions & Pairings
- Serve as appetizer skewers with pickles and slaw.
- Pile on slider buns with vegan coleslaw for BBQ sandwiches.
- Plate with roasted sweet potatoes and a green salad for a balanced meal.
- Add a side of cornbread or grilled corn for full BBQ vibes.
Want to impress at a party? Offer toothpicks and lime wedges. Who doesn’t love sticky fingers followed by lime tang?
Storage & Make-Ahead Tips
- Fridge: Store in an airtight container up to 5 days. Reheat in the microwave or oven until warm.
- Freezer: Freeze portions for up to 2 months. Thaw overnight in the fridge and reheat.
- Prep ahead: Make the marinade and BBQ sauce earlier in the day or the night before. Marinate tempeh overnight for best flavor.
If you like leftovers, reheat gently to avoid drying out. A splash of water or a quick cover in the oven helps restore moisture.
Substitutions & Variations
- No tempeh love? Use extra-firm tofu (press 20 minutes) as a substitute. Texture differs, but results remain great.
- No liquid smoke? Add a pinch of smoked paprika and a quick sear on a hot pan for smoky notes.
- Make it spicy: Add sriracha to your BBQ sauce or sprinkle crushed red pepper before baking.
- Gluten-free: Use tamari or coconut aminos instead of soy sauce.
I try variations depending on who’s coming over. My sister loves it extra spicy; my neighbor prefers mild and sweet. You’ll find what your crowd digs.
Nutrition (per serving — approximate)
- Serving size: 1 portion (assuming 6–8 servings yield)
- Calories: ~196 kcal
- Sugar: 20 g
- Sodium: 327.5 mg
- Fat: 3.4 g
- Carbohydrates: 31.5 g
- Fiber: 5.9 g
- Protein: 11.4 g
- Cholesterol: 0 mg
Bold note: These numbers vary depending on your BBQ sauce and portion size. If you swap sauces or change maple syrup amounts, adjust accordingly.
Still Hungry, Try It Next recipe :-
Vegan Air-Fried Stuffed Mushrooms
Some — Common Issues (and fixes)
- Tempeh tastes bitter? Steam or simmer tempeh briefly before marinating to mellow the bitterness. The simmer step in the recipe already helps.
- Sauce burned while reducing? Keep heat medium and stir often. The sauce should thicken slowly.
- Tempeh too dry? Add extra BBQ sauce or a light brush of olive oil before baking. Don’t overbake.
Why this recipe works
You combine umami (soy sauce), sweet (maple), and smoke (liquid smoke + smoked paprika). Tempeh absorbs those layers and then caramelizes during baking. The result gives you that sticky, slightly charred bite people love at BBQs. Ever wondered why restaurant BBQ tastes so complex? Layers, layers, layers — and a little patience.
My Final Thoughts
I make VEGAN BBQ Tempeh Bites when I want the BBQ experience without hauling the grill out. They make weeknights feel special and cookouts more inclusive. If you try marinating overnight and finishing on a hot grill pan, you’ll get those gorgeous grill lines and an extra smoky kick. Trust me — people who say they don’t “do tempeh” tend to convert after one bite. 🙂
Want a printable card or scaled version for 2 people? Say the word and I’ll format it for you. Also, if you try adding a secret ingredient (mine’s a splash of brewed coffee in the marinade), tell me how it goes — I live for flavor experiments.
Make these when you want sticky, smoky, and crowd-pleasing vegan BBQ that actually stands up to the classics. Ready to fire up the oven?
Must Try VEGAN BBQ Tempeh Bites (Sticky & Smoky)
Ingredients
Equipment
Method
- Make the spice-soy marinade
- In a small bowl, whisk smoked paprika, chili powder, onion powder, garlic powder, and black pepper. Add water, maple syrup, soy sauce, and liquid smoke and stir until the mixture forms a thin marinade. Set aside.
- Slice the tempeh
- Cut each tempeh block into ribs or thick strips. I get about 11–12 ribs per block if I cut thick; slice thinner if you want more pieces per serving. Want grill-style ribs? Keep them thick enough to hold their shape.
- Simmer the tempeh in the sauce
- Place the tempeh in a large skillet or small saucepan. Pour the marinade over the tempeh and turn the heat to medium. Stir frequently while the mixture simmers. Cook 10–15 minutes until the liquid thickens and coats the tempeh. The sauce will reduce and cling to the pieces nicely.
- Smother with BBQ sauce & bake
- Transfer the tempeh to a small baking dish or place on the lined baking sheet. Spoon on 1 cup BBQ sauce, coating each rib. Bake at 400°F (200°C) for 20 minutes, basting once halfway through. For extra “charred” edges, bake 25–30 minutes or finish briefly on a hot grill pan for grill marks.
- Serve saucy and hot
- Move the tempeh to a serving dish and drizzle any leftover sauce over the top. Let it hang out for 5 minutes so the sauce gets tacky. Then dig in.
- Chef’s note: Let the tempeh marinate in the BBQ sauce for 2 hours or overnight for deeper flavor. I do this when I meal-prep and it literally transforms the bites.
Notes
Serving Suggestions & Pairings
- Serve as appetizer skewers with pickles and slaw.
- Pile on slider buns with vegan coleslaw for BBQ sandwiches.
- Plate with roasted sweet potatoes and a green salad for a balanced meal.
- Add a side of cornbread or grilled corn for full BBQ vibes.
Storage & Make-Ahead Tips
- Fridge: Store in an airtight container up to 5 days. Reheat in the microwave or oven until warm.
- Freezer: Freeze portions for up to 2 months. Thaw overnight in the fridge and reheat.
- Prep ahead: Make the marinade and BBQ sauce earlier in the day or the night before. Marinate tempeh overnight for best flavor.
Nutrition (per serving — approximate)
- Serving size: 1 portion (assuming 6–8 servings yield)
- Calories: ~196 kcal
- Sugar: 20 g
- Sodium: 327.5 mg
- Fat: 3.4 g
- Carbohydrates: 31.5 g
- Fiber: 5.9 g
- Protein: 11.4 g
- Cholesterol: 0 mg
Hi — I’m Rachel. I’m a wife, a mom, and a home cook who believes that food should bring comfort, joy, and compassion to the table. I live with my family — two hungry little foodies who are my most honest recipe testers — and together we’ve built a kitchen culture that’s all about good food that happens to be 100% vegan. I started this blog because I wanted a place to share the recipes that keep our days moving, the dishes that make weeknights feel a little easier, and the meals that become our little family traditions.