Now that temperatures have officially hit 90°, I’m more than ready to start introducing BBQ sandwiches into my diet again.
I’ve discussed my dilemma with most veggie burgers multiple times; most of the time they don’t live up to the hype and definitely don’t impress my omnivore friends. Thankfully, these BBQ sandwiches are not only perfect for a cookout, they are meaty and hearty as well. Tempeh is the perfect meat-alternative here. While I prefer making my own, store bought tempeh will do just fine. If your grocery store doesn’t stock tempeh- why not ask the produce manager? I couldn’t get it at our local Safeway so I asked the manager a few times and voila- they now stock it!
My stubbornness often works out.
No respectable BBQ sandwich is complete without coleslaw so I made this in batch in less than 10 minutes. Shredded coleslaw, carrots, little bit of Veganaise, splash of white vinegar, salt and pepper and you have homemade coleslaw by the time your tempeh is ready. If you want to make this dish even easier, thin out your favorite bottled BBQ sauce and pour over the chopped tempeh. Bake as directed below.
I liked this sandwich with big chunks of BBQ’ed tempeh but BL preferred the tempeh chopped even smaller. Oh that Midwest boy!
8 oz. tempeh
4 hamburger buns
1 recipe BBQ sauce, below
1 recipe Simple Coleslaw
1/3 cup soy sauce
1/3 tbsp. cup apple cider vinegar
1/3 cup maple syrup
1/4 cup olive oil
2 tsp. chipotle powder
1 tsp. sweet paprika
1.5 tsp. cumin
Whisk all ingredients together.
Preheat oven to 425°F. Chop tempeh into whatever size you prefer. I slice it in 1/2, then in 1/2 width wise, then into strips. Lightly spray a glass pan. Add tempeh bits and pour BBQ sauce over, reserving 1/4 cup. Gently shake so that all tempeh pieces are covered.
Bake for 50-60 minutes until browned and caramelized. Remove tempeh from pan and toss with reserved 1/4 cup BBQ sauce.
Assemble the sammy! You know how to do this, right?