Jalapeno bbq tempeh bowl over creamy grits and chard recipe

Ingredients

• 2½ cups vegetable broth
• ½ teaspoon sea salt
• 1¼ cups medium-ground corn grits, cornmeal, or polenta (do not use instant)
• 1½ cups unsweetened plain nondairy milk, divided
• Sea salt and black pepper, to taste

• 2 teaspoons grapeseed oil
• 1 small onion, finely chopped
• 1 small jalapeño, seeded and minced
• 4 garlic cloves, minced
• ¾ cup ketchup
• 1/3 cup water
• 3 tablespoons apple cider vinegar
• 1½ tablespoons molasses
• 1½ tablespoons reduced-sodium tamari
• 1 tablespoon pure maple syrup
• Sea salt and black pepper

• 4 cups chopped vegetables (carrot, turnip, sweet potato, squash, green beans, etc.)
• 8 ounces chard, tough stems removed, coarsely chopped
• 1 teaspoon grapeseed oil
• Sea salt and black pepper
• 8-ounces tempeh
• 2 small jalapeños

Grits
1. Combine the broth and salt in a medium saucepan. Cover and bring to boil. Stir in the grits with a whisk. Reduce to simmer over medium heat and cook until thickened, 2 to 5 minutes. Stir in 1 cup of milk and simmer over low heat until the grits are tender, 10 to 15 minutes, partly covered. Stir in the remaining 1/2 cup of milk just before serving if the grits are too thick. Taste and adjust seasoning with salt and pepper. Set aside but keep warm.
Sauce
2. Heat the oil in a small saucepan over medium heat. Add the onion, jalapeño, and garlic. Stir and cook until softened, about 4 minutes. Stir in the ketchup, water, vinegar, molasses, tamari, and maple syrup. Bring to boil, reduce to simmer over medium heat and cook until thickened, about 10 minutes. Taste and season with salt and pepper.
Vegetables
3. Prepare a steamer basket in a large pot. Steam the dense vegetables (carrot, turnip, etc.) for 7 minutes. Add the softer vegetables (summer squash, etc.) and continue steaming for 4 minutes, then add the chard. Steam until all the vegetables are tender, about 5 minutes. Drizzle the vegetables with the oil and season with salt and pepper. Keep warm.
Grill
4. Heat a grill pan over medium-high heat. Cut the tempeh in half into 2 blocks. Cut each block in half diagonally. Cut each triangle in half through the middle to yield 8 thin triangles of tempeh. Combine the tempeh, jalapeños and oil in a medium bowl. Grill the jalapeños until slightly charred, about 8 minutes, turning as needed. Grill the tempeh triangles for 2 minutes, flip, baste with the sauce and cook for 3 minutes. Flip, baste with the sauce and cook for another 3 minutes.
Assembly
5. Divide the grits among 4 bowls. Divide the vegetables among the bowls. Add 2 barbequed tempeh slices to each bowl. Chop the jalapeños and serve with the bowls. Serve with the remaining sauce.