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BBQ Tempeh Sandwich with Pineapple Slaw


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Member since 2016

Serves 4 | Prep Time 20 | Cook Time 15-20

Ingredients

Main 5:
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

Pantry Ingredients:
1/2 teaspoon sea salt
2 teaspoons maple syrup
4 buns or rolls (or other bread of choice)


Tempeh:


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.



Slaw:


1. Place pineapple, cabbage, sour cream, sea salt, and maple syrup in a medium bowl.


2. Toss to combine.



Sandwich:


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


Notes

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

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