Vegan BBQ Tempeh Sandwich
Ingredients
The sandwich
-
1
package
tempeh
-
4
buns
your favorite buns (gluten free if needed)
-
1
cup
BBQ sauce
Sweet and Tangy Cabbage Slaw
-
2
cups
shredded cabbage
-
3
tablespoons
apple cider vinegar
-
2
tablespoons
maple syrup
-
½
teaspoon
ground mustard
-
¼
teaspoon
sea salt
Optional Toppings
-
1
whole
avocado
-
4
slices
dill pickles
-
to taste
Ranch dressing (optional)
Instructions
- Cut the tempeh block in half and boil in water for 10-15 minutes to remove bitterness.
- Preheat the oven to 400°F (200°C).
- Prepare the BBQ sauce and cabbage slaw by mixing all slaw ingredients together and massaging them.
- After boiling, cool the tempeh slightly and slice each half lengthwise to create thinner patties.
- Cover each tempeh square in BBQ sauce and place on a parchment-lined cookie sheet to bake for about 30 minutes, flipping halfway through.
- While the tempeh bakes, warm the buns and prepare the avocado and pickles.
- Assemble the sandwiches by placing tempeh slices, slaw, and any additional toppings on the buns.
Nutrition Facts (estimated)
Servings
4
Calories
363
Total fat
4g
Total carbohydrates
65g
Total protein
21g
Sodium
488mg
Cholesterol
0mg
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