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! 

Ingredients:
8 oz. tempeh
4 hamburger buns
1 recipe BBQ sauce, below
1 recipe Simple Coleslaw 

BBQ Sauce:
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?

This is one of those recipes where I contemplate the actual need to post. It’s a pretty basic vegetarian sandwich: spread, tofu, and grilled vegetables on a hearty bun. Nothing too out of the ordinary but the simplicity and the perfect combination do warrant it’s own page.

I’ve been in quite the sandwich mood lately and needed a reason to use up my still producing basil plant.  If your like me, ready for fall but not ready to give up summer favorites like eggplant, tomatoes, and basil you must try this sandwich. I made a bunch of the ingredients and packed them for work last week. Whenever cravings or mealtime struck, I was able to quickly assemble a gourmet sandwich in a matter of minutes.

Creamy Basil & Eggplant Sandwiches

Ingredients: (make 4 sandwiches)
4 whole wheat hoagie rolls
1 globe (Italian) eggplant, sliced 1/4-1/2″ thick
1 tomato, sliced
1 package extra-firm tofu
2 lemons
1/4 cup + 2 tbsp. cup olive oil
1 tbsp. all purpose seasoning (Like 21 Salute)
1 cup basil, packed
1/4 cup mayo (Veganaise is the best!)
salt/pepper

To make the basil spread: finely chop the basil leaves. Combine with mayo and juice of 1 lemon. Set aside. Alternatively, you can combine the basil, mayo, and lemon juice in a food processor/blender.

Preheat the oven to 400°F. Place the eggplant slices on a baking sheet. Combine the all-purpose seasoning, pinch salt, and 2 tbsp. olive oil in a small dish. Brush the eggplant slices with the olive oil mixture and place in the oven. Bake for 10-12 minutes each side until translucent on the inside and lightly crisp on the edges.

Squeeze the water out of the tofu and slice into 1/2″ slices. Combine the juice of the other lemon, olive oil, and pinch salt/pepper. Place the tofu in a baking sheet and cover with lemon marinade. Bake at 400°F for 15 minutes.

To assemble the sandwiches, spread the basil sauce on either side of the hoagie roll. Layer with eggplant, tofu, tomato slices.

What’s your favorite type of sandwich?

Ah, falafel. One of my favorite fried treats. I wanted to create a healthier patty, so these are baked instead of fried. The panko breadcrumbs are the key- they give them crunch, like they just came out of a fryer.

Falafel with TT Sauce

Ingredients:

1 can garbanzo beans, drained and rinsed
¼ onion, quartered
1 cloves garlic, minced
3 tablespoons cilantro leaves, chopped
3 tablespoons parsley leaves, chopped
1/2 teaspoon ground cumin
3/4 teaspoon salt
1/4 teaspoon ground black pepper
1/4 teaspoon cayenne pepper
1 tbsp. fresh lemon juice
1 teaspoons olive oil
3-4 tbsp. panko bread crumbs

In a food processor or blender, combine the garbanzo beans, onion, garlic, 2 tbsp. cilantro and 2 tbsp. parsley. Combine until a chunky batter forms.

Remove the bean mixture and in a large mixing bowl, add the rest of the herbs, cumin, salt, pepper, cayenne pepper, lemon juice, and olive oil. Mix well with a fork until combined. Add the panko bread crumbs and lightly toss together, being careful to keep the bread crumbs crisp. Form into small 3-inch patties. Place on a baking sheet, lightly coated with oil. In a 375 degree oven, bake for 10-15 minutes per side until lightly brown and crisp.
Serve with pita bread, tomatoes, cucumbers, and TT sauce.

TT Sauce (Tzatziki meets Tahini Sauce)

1 package silken tofu
1-3 cloves garlic, depending on your taste
2 tbsp. tahini
¼ cup lemon juice (about 1 medium/large lemon)
2 tsp. dill
1/8 tsp. smoked paprika
salt/pepper
¼ tsp. cayenne
3 tbsp. parsley, chopped fine
¾ cup finely chopped cucumber, peeled or not

In a blender combine tofu, lemon juice, tahini, garlic cloves, paprika, cayenne, salt, pepper, and dill. Pour the blender mixture into a bowl and add cucumber and parsley.

My favorite kinds of foods are the simplest: soup, salad, sandwich. This wrap fits the criteria of easy, hearty, and delicious. Also, my camera is on the fritz, I will keep apologizing for my camera phone until I get a nwe one!

Tempeh Bacon and Avocado Wrap

Ingredients:

Tempeh Bacon (recipe follows)
Small handful microgreens or sprouts
3 slices tomato
1 large whole-wheat wrap (I used a Sprouted Wheat wrap)
1 tbsp. egg-free mayonaise
1/2 avocado, sliced
2 large leaf lettuce or spinach

Tempeh Bacon:

Slice 1 package of tempeh into thin slices to resemble bacon strips. Add these to a steamer basket and steam for 10 minutes. You can also steam the block whole and then slice, I just prefer it in reverse!

Marinate the sliced tempeh in 1/4 cup water, 1/4 cup tamari soy sauce, 1/4 cup maple syrup, and 1 tsp. liquid smoke (optional). The longer you let marinate, the richer the flavor will be. I usually do 3 hours, but you can do as little as 30 minutes.

Fry the bacon strips in oil until crispy on both sides, about 3-4 minutes per side. Also a delicious in  scrambles, Rubens, or better than tuna salads!

Assemble the Wraps:

Spread mayo on wrap or multi-grain bread. Sprinkle with freshly ground pepper and layer with lettuce, avocado, tomato, bacon, and micro greens. Wrap together or top with bread slice.

Enjoy! What are some of your favorite sandwiches?