BBQ Tempeh Sandwich with Pineapple Slaw
1 block tempeh, quartered and sliced
1 18oz bottle of bbq sauce
1/2 cup cashew sour cream (separate recipe located in this e-cookbook)
1/2 cup canned or fresh pineapple, chopped
3/4 purple cabbage, finely shredded
1/2 teaspoon sea salt
2 teaspoons maple syrup
4 buns or rolls (or other bread of choice)
Quarter the block of tempeh and slice each quarter into 3 slices
Marinate your tempeh slices in a pot on your stovetop at a simmer for 15-20 minutes (Be sure each piece of tempeh is submerged in the sauce)
Combine pineapple, cabbage, sour cream, sea salt and maple syrup
Build your sandwich starting with the bottom bun, followed by three pieces of tempeh and topped with 1/4 cup of your pineapple slaw.
*Tasty Tip#1: Butter your buns (oh my!) with vegan margarine and toast on a skillet. This always just adds a delicious finish to any toasted sandwich.
*Tasty Tip #2: Use tongs to get your tempeh slices out of the delicious BBQ sauce marinade.
Pairs Well With
This was the "5 Ingredient Challenge" recipe for Episode 7 of The Vegan Roadie in Austin, TX.
Inspired by our time filming in Texas, this sandwich is an easy and tasty meal served on your favorite bread. It has a tangy BBQ flavor, a sweet pineapple slaw, and a delicious cashew sour cream (separate recipe located in this e-cookbook) brings it all together beautifully. This sandwich holds to the truth that everything is bigger in Texas! Yeehaw!
Show me YOUR creation @theveganroadie on Instagram, Facebook, & Twitter. #5IC #kaledit