When it’s BBQ season and also you’re craving a hearty, plant-based entrée, we now have simply the factor: BBQ Tempeh Sandwiches! They’re recent, flavorful, protein-packed, and excellent for pairing with traditional sides like grilled corn and potato salad.
Bursting with BBQ sauce and topped with a creamy, not-too-spicy sriracha slaw, these saucy sandwiches are critically swoon-worthy! Plus, they’re straightforward to make with simply 10 components and half-hour required. Let’s do that!
Origin of Tempeh
Tempeh originated in Central or East Java, Indonesia, someday round 1800 (supply). It’s a fermented soy product made from cooked, dehulled soybeans which can be inoculated with mould, packed, and incubated till the beans are certain collectively by the mycelium.
Appears like bizarre science, however this fermentation course of makes vitamins extra out there to your physique. Plus, tempeh is wealthy in prebiotics, that are identified to advertise intestine well being. It additionally boasts an entire vary of different well being advantages, together with its iron and calcium content material (supply).
How one can Make BBQ Tempeh
We begin by reducing the tempeh into skinny strips. This helps them crisp up and cook dinner absolutely, which removes the bitterness naturally current in tempeh. Prepare dinner a couple of minutes on both sides in scorching avocado oil, and so they turn out to be golden brown with crispy edges.
Subsequent we add the BBQ sauce, which coats the tempeh in candy, tangy, mildly spicy, tremendous flavorful goodness!
How one can Make BBQ Tempeh Sandwiches
With the BBQ tempeh cooked, we transition to assembling the sandwiches on both bread or a bun. The primary layer is sliced avocado for a wealthy, cooling factor that contrasts the warmth of the BBQ tempeh slices on prime of it.
The remaining element is the candy and spicy slaw. Tailored from the sriracha aioli in our Cauliflower Banh Mi, it comes collectively shortly with simply 4 components: cabbage, vegan mayo, sriracha, and maple syrup. Lime juice is elective for slightly further brightness.
High it in your sandwiches, shut the bun, and we’re in enterprise!
We hope you LOVE these BBQ tempeh sandwiches! They’re:
Contemporary
Crunchy
Flavorful
Hearty
Saucy
Protein-packed
& SO scrumptious!
They’re an ideal plant-based choice for BBQs, spring and summer season weeknight dinners, or fast lunches (particularly when getting ready the tempeh and slaw forward of time). For a BBQ feast, pair with Grilled Corn with Sriracha Aioli, Easy Vegan Potato Salad, Spicy Fruit Salad, and Peach Iced Tea.
Extra Scrumptious Tempeh Recipes
In the event you do that recipe, tell us! Go away a remark, charge it, and don’t overlook to tag a photograph @minimalistbaker on Instagram. Cheers, mates!
Servings 4 (Sandwiches)
SRIRACHA SLAW
- 3 cups thinly sliced inexperienced cabbage (or coleslaw combine)
- 3-4 Tbsp Vegan Mayo (or store-bought)
- 1 ½ tsp sriracha (or store-bought)
- 1 tsp maple syrup
- 1 tsp lime juice (elective // for brightness)
BBQ TEMPEH
- 8 oz. tempeh, reduce into 1/4-inch (1/2-cm) slices (guarantee gluten-free as wanted)
- 1-2 Tbsp avocado oil
- 1 wholesome pinch sea salt
- 1/2 cup 15-Minute BBQ Sauce (or store-bought // guarantee vegan/gluten-free as wanted)
FOR SERVING
- 8 slices bread of alternative (or use hamburger buns // guarantee vegan/gluten-free as wanted)
- 1 giant avocado
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In the event you’re making home made BBQ sauce, put together it at the moment. In any other case, skip to the following step.
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SLAW: To a medium mixing bowl, add sliced cabbage, vegan mayo, sriracha, maple syrup, and lime juice (elective). Toss to evenly coat cabbage. Style and alter as wanted, including extra sriracha for warmth, vegan mayo for creaminess, maple syrup for sweetness, or lime juice for brightness. Put aside.
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TEMPEH: Slice the tempeh into 1/4-inch (1/2-cm) slices (see images).
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Warmth 1 Tbsp (15 ml) oil in a big skillet over medium-high warmth. As soon as sizzling, add the tempeh in a single layer — it ought to sizzle if the skillet is sizzling sufficient! If not all of the tempeh matches in a single layer, work in batches.
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Sprinkle with a pinch of salt and cook dinner, undisturbed, for 3-5 minutes or till golden brown and crisp on the underside. Scale back warmth to medium if the oil is smoking.
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Flip the tempeh slices and cook dinner for one more 3-5 minutes, or till golden on either side. Switch the tempeh slices to a plate, add one other 1 Tbsp (15 ml) oil if the skillet is dry, and cook dinner any remaining tempeh slices. Then add all of the tempeh again into the skillet.
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Take away the skillet from the warmth, instantly add the BBQ sauce, and permit it to bubble and thicken within the pan for 2-3 minutes, flipping the tempeh to coat.
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To assemble a sandwich, add 1/4 of an avocado to a slice of bread and mash with a fork. Then prime with ~6-8 slices of tempeh, 1/2-3/4 cup sriracha slaw, and one other slice of bread. Repeat to make the remaining sandwiches. Serve immediately!
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Tempeh and slaw may be made forward and can hold in sealed containers (saved individually) for 2-3 days within the fridge. To reheat and re-crisp the tempeh, place in a single layer on a parchment-lined baking sheet in a 375 F (190 C) oven for five minutes. The tempeh would even be scrumptious on salads or bowls.
*We examined steaming the tempeh to take away bitterness however discovered it didn’t make a distinction. The mix of skinny slices, pan searing, and a flavorful BBQ sauce removes any noticeable bitterness.
*Impressed by our BBQ Jackfruit Sandwiches with Avocado Slaw and Cauliflower Banh Mi, and by the beautiful Rainbow Plant Life.
*Vitamin info is a tough estimate calculated with Dave’s Killer Bread 21 Complete Grain, the lesser quantities of vegan mayo and avocado oil, and with out elective components.
Serving: 1 sandwich Energy: 381 Carbohydrates: 39.4 g Protein: 16.5 g Fats: 19.3 g Saturated Fats: 2 g Polyunsaturated Fats: 1.6 g Monounsaturated Fats: 5.7 g Trans Fats: 0 g Ldl cholesterol: 0 mg Sodium: 519 mg Potassium: 628 mg Fiber: 10.6 g Sugar: 16.1 g Vitamin A: 513 IU Vitamin C: 30 mg Calcium: 104 mg Iron: 3 mg
