Vegan Spicy Grilled Tempeh with Charred Corn Slaw — Vegan BBQ Dinner (Summer Dinner)

Spicy, smoky tempeh meets bright, charred corn slaw — a bowl that screams summer BBQ but keeps everything 100% vegan. If you want a hearty, colorful dinner that feeds a crowd and makes leftovers worth getting excited about, this is your recipe.

I make this when friends drop by and when I want something satisfying that doesn’t involve standing over a grill for hours. The tempeh caramelizes, the slaw adds crunchy brightness, and the dressing ties everything together like it planned it all along. Ready? Let’s get grilling (or pan-searing) — no drama, just flavor.

Quick Recipe Info

• Course: Lunch / Main Course
  
• Cuisine: American (BBQ-inspired)
  
• Prep time: 15 minutes
  
• Cook time: 30 minutes
  
• Total time: 45 minutes
  
• Servings: 6
  
• Calories per serving: 518 kcal

Why I love this recipe

I love how this dish balances textures: crunchy slaw, caramelized tempeh, and pillowy rice. Tempeh soaks up sauce like a champ, which means bold BBQ flavor without meat. Want to impress people without breaking a sweat? Make this. Need a kid-friendly dinner? Remove a bit of heat and watch kids come back for seconds. FYI, I always make extra tempeh — it disappears fast. 

Equipment for Vegan Spicy Grilled Tempeh with Charred Corn Slaw

• Large skillet (non-stick or cast-iron works)
  
• Medium saucepan (for rice)
  
• Mixing bowls (small & large)
  
• Tongs or spatula
  
• Measuring cups & spoons
  
• Knife & cutting board
  

Pro tip: If you have a grill pan, use it for extra char on the tempeh. No grill pan? No problem — your skillet will do the job.

Ingredients for Vegan Spicy Grilled Tempeh with Charred Corn Slaw

For the dressing

• 1/4 cup vegan mayo
  
• 1/4 cup oil (I use avocado oil)
  
• 1/2 tsp garlic powder
  
• 1/2 tsp onion powder
  
• 1–2 tbsp apple cider vinegar (adjust for tang)
  
• 1/2 tsp pepper
  
• Salt to taste
  
• 1 tbsp fresh dill, diced
  
• 1 tbsp fresh chives, diced
  

For the rice

• 1 tbsp avocado or olive oil
  
• 1 cup white rice (dry)
  
• 2 cups vegan broth (I use vegan chicken-style broth)
  
• 2 cloves garlic, diced
  
• 1/2 tsp garlic powder
  
• 1/2 tsp onion powder
  
• 1/2 tsp dried oregano
  
• 1 tbsp fresh parsley, diced
  

For the tempeh

• 1 tbsp avocado or olive oil
  
• 8 oz tempeh, cut into 16 equal pieces
  
• 1/2 tsp garlic powder
  
• 1 tsp smoked paprika
  
• 1/2 cup BBQ sauce
  

For the bowls / assembly

• 6 cups greens (I use spinach)
  
• 1 cup frozen corn, thawed and drained (or char fresh corn)
  
• 10 oz cherry or grape tomatoes, halved
  
• 2 avocados, diced
  
• Cilantro, lime wedges, optional

Step-by-step Directions for Vegan Spicy Grilled Tempeh with Charred Corn Slaw

1. Make the dressing

1. Combine vegan mayo, oil, garlic powder, onion powder, apple cider vinegar, pepper, salt, dill, and chives in a bowl.
   
2. Stir until smooth. Add a splash of water if the dressing feels too thick.
   
3. Refrigerate until serving.

Bold tip: Adjust the apple cider vinegar to hit the tang you like — some people like it zippy, others mellow.

2. Cook the rice

1. Heat 1 tbsp oil in a medium saucepan over medium heat. Add the rice and toast it, stirring, about 3–5 minutes.
   
2. Add 2 cups broth, garlic, garlic powder, onion powder, oregano, salt, and pepper. Stir and bring to a boil.
   
3. Cover, lower the heat, and cook until rice absorbs the liquid (follow rice package timing if different). Fluff with a fork and stir in parsley. Set aside.
   

3. Prepare the tempeh

1. Heat 1 tbsp oil in a skillet over medium heat. Add tempeh pieces, garlic powder, and smoked paprika. Stir for 2–3 minutes until they look golden.
   
2. Pour in 1/2 cup BBQ sauce and cook for 3–5 minutes, stirring, until the sauce begins to caramelize. Lower heat to keep warm until assembly.

Want extra char? Transfer tempeh to a grill pan or barbecue for a few minutes per side.

4. Char the corn & prep bowls

1. If you use fresh corn, grill or char in a dry skillet until blackened in spots. If you use frozen, heat in a skillet until warm and slightly golden.
   
2. Halve tomatoes, dice avocados, and rinse greens.

5. Assemble the bowls

1. Divide greens among 6 bowls. Add equal portions of rice, tempeh, charred corn, tomatoes, and avocado.
   
2. Drizzle with dressing, squeeze lime if using, and garnish with cilantro.

Serve immediately. The contrast of warm tempeh and rice with cool greens and creamy avocado makes these bowls sing.

Storage & Leftovers

• Keep warm and cold components separate. Store tempeh and rice in one container, and greens + avocado in another.
  
• Reheat the tempeh and rice in a skillet or microwave, then assemble bowls fresh.
  
• Eat within 3 days for best quality. Dress just before serving to avoid soggy greens.

Variations & Swaps

• Gluten-free: Use a gluten-free BBQ sauce.
  
• Lower fat: Swap half the vegan mayo in the dressing for plain unsweetened plant yogurt.
  
• Extra protein: Add black beans or grilled tofu.
  
• Kid-friendly: Reduce smoked paprika and skip any extra hot sauce.
  
• BBQ smoky boost: Stir 1 tsp liquid smoke into the BBQ sauce (use sparingly).

Serving ideas & pairings

• Serve with grilled corn on the cob and a wedge of lime.
  
• Put leftovers into wraps for lunches.
  
• Offer chips and salsa for a relaxed summer spread.

IMO, this dish works for backyard BBQs and weekday dinners alike. It feels festive but doesn’t demand your whole evening.

Nutrition (per serving)

• Calories: 518 kcal
  
• Carbohydrates: 54 g
  
• Protein: 13 g
  
• Fat: 30 g

These numbers come from the recipe’s ingredients and serve as a good ballpark. Want lower calories? Reduce oil or use less avocado.

Some common problems & Pro Tips

• Tempeh sticks to the pan? Use a hot skillet and a little oil; flip with tongs often.
  
• Rice turns gummy? Don’t over-stir; keep lid on and let it rest 5 minutes after cooking.
  
• Want crunch in the dressing? Add diced celery or finely chopped cucumber.
  
• Make tempeh less bitter: Steam tempeh for 10 minutes before seasoning to mellow the flavor.

Ever wondered why tempeh soaks up sauce better than tofu? Tempeh’s dense texture and nutty profile give it more surface area to cling to sauces. That’s why I always reach for tempeh when I want bold BBQ flavor.

Still Hungry, Try It Next recipe :-

Vegan Peach & Arugula Flatbread

Compare: This vs. Other Vegan BBQ Bowls

• Tempeh vs. Tofu: Tempeh holds its shape and caramelizes better; tofu soaks flavors but can crumble. I prefer tempeh for hearty bowls.
  
• This vs. Seitan: Seitan gives a meatier chew, but it contains wheat gluten, so tempeh wins for a clean, whole-food base.
  
• This vs. Jackfruit: Jackfruit mimics pulled meat texture but lacks protein; tempeh brings protein and texture in one.

Short verdict: For family meals and kid-friendly BBQ bowls, tempeh balances nutrition and flavor without drama.

My Final thoughts

If you want a summer-friendly vegan main that looks like you tried hard but actually saved time, make this Vegan Spicy Grilled Tempeh with Charred Corn Slaw. It feeds six, packs ~518 calories per serving, and gives you leftovers that upgrade lunch the next day. Who doesn’t want that?

Try it for your next BBQ, and tell me whether people went back for seconds. Ready to cook? Grab your skillet and some tempeh — I’ll be your virtual sous-chef.

Vegan Spicy Grilled Tempeh with Charred Corn Slaw — Vegan BBQ Dinner (Summer Dinner)

Spicy, smoky tempeh meets bright, charred corn slaw — a bowl that screams summer BBQ but keeps everything 100% vegan. If you want a hearty, colorful dinner that feeds a crowd and makes leftovers worth getting excited about, this is your recipe.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 30 minutes mins

Total Time 45 minutes mins

Servings: 6

Course: DINNER, Main Course

Cuisine: American

Calories: 518

Ingredients Equipment Method Notes

Ingredients

  

• For the dressing
• 1/4 cup vegan mayo
• 1/4 cup oil I use avocado oil
• 1/2 tsp garlic powder
• 1/2 tsp onion powder
• 1 –2 tbsp apple cider vinegar adjust for tang
• 1/2 tsp pepper
• Salt to taste
• 1 tbsp fresh dill diced
• 1 tbsp fresh chives diced
• For the rice
• 1 tbsp avocado or olive oil
• 1 cup white rice dry
• 2 cups vegan broth I use vegan chicken-style broth
• 2 cloves garlic diced
• 1/2 tsp garlic powder
• 1/2 tsp onion powder
• 1/2 tsp dried oregano
• 1 tbsp fresh parsley diced
• For the tempeh
• 1 tbsp avocado or olive oil
• 8 oz tempeh cut into 16 equal pieces
• 1/2 tsp garlic powder
• 1 tsp smoked paprika
• 1/2 cup BBQ sauce
• For the bowls / assembly
• 6 cups greens I use spinach
• 1 cup frozen corn thawed and drained (or char fresh corn)
• 10 oz cherry or grape tomatoes halved
• 2 avocados diced
• Cilantro lime wedges, optional

Equipment

• Large skillet (non-stick or cast-iron works)
• Medium saucepan (for rice)
• Mixing bowls (small & large)
• Tongs or spatula
• Measuring cups & spoons
• Knife & cutting board
• Pro tip: If you have a grill pan, use it for extra char on the tempeh. No grill pan? No problem — your skillet will do the job.

Method

 

1. Make the dressing
2. Combine vegan mayo, oil, garlic powder, onion powder, apple cider vinegar, pepper, salt, dill, and chives in a bowl.
3. Stir until smooth. Add a splash of water if the dressing feels too thick.
4. Refrigerate until serving.
5. Bold tip: Adjust the apple cider vinegar to hit the tang you like — some people like it zippy, others mellow.
6. Cook the rice
7. Heat 1 tbsp oil in a medium saucepan over medium heat. Add the rice and toast it, stirring, about 3–5 minutes.
8. Add 2 cups broth, garlic, garlic powder, onion powder, oregano, salt, and pepper. Stir and bring to a boil.
9. Cover, lower the heat, and cook until rice absorbs the liquid (follow rice package timing if different). Fluff with a fork and stir in parsley. Set aside.
10. Prepare the tempeh
11. Heat 1 tbsp oil in a skillet over medium heat. Add tempeh pieces, garlic powder, and smoked paprika. Stir for 2–3 minutes until they look golden.
12. Pour in 1/2 cup BBQ sauce and cook for 3–5 minutes, stirring, until the sauce begins to caramelize. Lower heat to keep warm until assembly.
13. Want extra char? Transfer tempeh to a grill pan or barbecue for a few minutes per side.
14. Char the corn & prep bowls
15. If you use fresh corn, grill or char in a dry skillet until blackened in spots. If you use frozen, heat in a skillet until warm and slightly golden.
16. Halve tomatoes, dice avocados, and rinse greens.
17. Assemble the bowls
18. Divide greens among 6 bowls. Add equal portions of rice, tempeh, charred corn, tomatoes, and avocado.
19. Drizzle with dressing, squeeze lime if using, and garnish with cilantro.
20. Serve immediately. The contrast of warm tempeh and rice with cool greens and creamy avocado makes these bowls sing.

Notes

Nutrition (per serving)

• Calories: 518 kcal
• Carbohydrates: 54 g
• Protein: 13 g
• Fat: 30 g

These numbers come from the recipe’s ingredients and serve as a good ballpark. Want lower calories? Reduce oil or use less avocado.

Rachel

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.