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BBQ Tempeh Sandwich with Maple Dijon Slaw

  • Author: Kathy Carmichael

Description

Craving BBQ? These sandwiches combine the sweet and spicy of BBQ with a tangy slaw…the perfect combination


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Ingredients

  • 4 Vegan Ciabatta Buns, sliced and toasted (You can use gluten-free bread, a wrap, or any desired bread) or skip the bread
  • 2 packages Tempeh; sliced in 1/8 inches slices

HEALTHY BBQ SAUCE

  • 1 , diced White Onion
  • 2 cloves, minced Garlic
  • 2 Tablespoons Organic Tomato Paste
  • 1, 15 oz. can Organic Tomato Sauce
  • 4 Tablespoons Pure Maple Syrup
  • 2 teaspoons Apple Cider Vinegar
  • 1 Tablespoon Vegan Worcestershire Sauce
  • 1 1/2 Tablespoons Molasses
  • 1 teaspoon Dijon Mustard
  • 1/2 teaspoon Paprika
  • 1 /2teaspoon Pepper
  • 1/4 teaspoon Cayenne Pepper

Instructions

BBQ SAUCE

  • Sauté the onions and garlic in medium in a sauce pan until translucent.
  • Combine all other ingredients.
  • Bring to a boil.
  • Reduce to simmer.
  • Pour on tempeh.
  • Cook 20 minutes on simmer.

TEMPEH

  • Cut the tempeh widthwise in 1/8 inch slices
  • Place in a container and pour two cups BBQ sauce over the top.
  • Marinate overnight.

GRILL

  • Heat the grill to low-heat
  • Use a grilling mat, place a single layer of marinated tempeh on the grill.
  • Reserve the BBQ sauce in the container.
  • Cook 10 minutes on each side, using a spatula to flip pieces
  • Put tempeh back into the container for an extra coating of BBQ sauce.