BBQ Tempeh Sandwich with Sweet Potatoes
Ingredients
The tempeh and sweet potatoes
-
½
block
tempeh
-
1
medium
sweet potato
-
1
teaspoon
grapeseed oil
-
¼
onion
grated onion
-
1
small clove
garlic
The sauce
-
¾
cup
ketchup
-
2
tablespoons
apple cider vinegar
-
1
tablespoon
sriracha
-
2
tablespoons
maple syrup
-
1
tablespoon
vegan worcestershire sauce
For assembly
-
2
rolls
lightly toasted rolls
-
½
ripe
avocado
-
1
handful
sprouts
-
as needed
thin red onion slices
Instructions
- Prepare the sauce by heating grapeseed oil in a saucepan, then sauté grated onion and garlic until fragrant.
- Add ketchup, vinegar, sriracha, maple syrup, and worcestershire sauce to the pan and bring to a light boil, then simmer until thickened.
- Simmer tempeh and sweet potato slices in water until soft, then remove and pat dry.
- Preheat the barbecue or broiler, brush tempeh and sweet potatoes with barbecue sauce, and cook until charred to your liking.
- Assemble the sandwich by placing warm tempeh and sweet potatoes on toasted rolls with avocado, sprouts, and red onion.
Nutrition Facts (estimated)
Servings
2
Calories
500
Total fat
15g
Total carbohydrates
70g
Total protein
20g
Sodium
800mg
Cholesterol
0mg
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