BBQ Tempeh with Guacamole and Roasted Broccoli

1. Boil the tempeh: Place 1-8oz block tempeh in enough water to cover and boil for five minutes.

2. Slice the tempeh into approximately 2-1/2 inch wide rectangles about 1/8 inch thick.

3. Marinate the tempeh rectangles in BBQ sauce for 15 minutes, ensuring all pieces are covered.

4. Heat a skillet and sear the tempeh for about 2 minutes per side.

5. Remove from heat and brush with more warmed BBQ sauce.

Broccoli roasting

1. Cut broccoli florets from the stem.

2. Toss the florets with a little balsamic vinegar, garlic powder, and black pepper.

3. Roast in a lined sheet at 475F until slightly charred.

4. Salt to taste.

Guacamole making

1. Roughly mash 1 large avocado with a fork into large chunks.

2. Add 1/4 deseeded and finely minced jalapeño, 1/4 cup diced tomatoes, 2 tbsp diced red onion, 1 tbsp chopped cilantro, 2 tsp fresh lime juice, salt and black pepper to taste.

3. Top with red chili flakes.

4. Serve with brown jasmine rice.