The “neatballs” in this bowl are made from seitan. Seitan is made entirely out of gluten, the main protein in wheat, so it’s a great protein option for vegetarians and vegans. The exact amount of protein in seitan varies, depending on whether other proteins like soy or legume flours were added during production. A 3-ounce serving usually contains between 15 and 21 grams of protein, which is roughly equivalent to animal proteins like chicken or beef.
Preheat the oven to 400 degrees Fahrenheit. In a large casserole or baking dish, combine all ingredients, mixing well. Cover the dish with foil and bake for 40-45 minutes. If the beans are too saucy for your liking, bake uncovered for an additional 10-15 minutes.
Preheat the oven to 425 degrees Fahrenheit. In a medium baking dish or roasting pan, combine all ingredients and roast for 45 minutes until potatoes are golden brown and crispy around the edges.
Place the shredded cabbage and carrot in a medium mixing bowl. In a small mixing bowl, whisk together the maple syrup, apple cider vinegar, lemon juice, dairy-free mayo, salt and pepper. Pour the dressing over the shredded vegetables, add caraway or fennel seeds, and toss to combine.
Preheat oven to 350 degrees Fahrenheit. Halve the tempeh and cut lengthwise into 8 pieces. Place tempeh in a steamer basket and gently steam for 10 minutes. Remove from steamer and place tempeh in a small glass baking dish. Add barbeque sauce to the dish, slathering the tempeh strips evenly. Roast in oven for 20 to 25 minutes.
To assemble the BBQ Western Good Bowl: in a medium serving bowl, made a bed of roasted potatoes and add a few heaping spoonfuls of baked beans, then the coleslaw and finish with 2-3 strips of the BBQ tempeh.
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.