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)
1. Quarter the block of tempeh and slice each quarter into 3 slices
2. Cook the tempeh slices in the BBQ sauce by placing sauce and tempeh in a medium pot and simmering at low-medium heat for 15-20 minutes. Take care to make sure each slice gets submerged in the sauce. The purpose of this is to do a quick marinade with the BBQ and also release some of the bitter flavor tempeh often has when fresh out of the package.
1. Place pineapple, cabbage, sour cream, sea salt, and maple syrup in a medium bowl.
2. Toss to combine.
1. 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!
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