BBQ Tempeh Sandwich with Pineapple Slaw
INGREDIENTS
  • Cooking Time: 15-20
  • Servings: 4
  • Preparation Time: 20
  • 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)
DIRECTIONS
  1. Tempeh:
  2. 1. Quarter the block of tempeh and slice each quarter into 3 slices
  3. 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.
  4. Slaw:
  5. 1. Place pineapple, cabbage, sour cream, sea salt, and maple syrup in a medium bowl.
  6. 2. Toss to combine.
  7. Sandwich:
  8. 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.
  9. *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.
  10. *Tasty Tip #2: Use tongs to get your tempeh slices out of the delicious BBQ sauce marinade.
RECIPE BACKSTORY
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