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BBQ Tempeh + Creamy Slaw Sandwich

This flavorful sandwich is made using tempeh, homemade easy BBQ sauce and a quick cole slaw. Vegan and protein-packed.
Prep Time20 minutes
Cook Time20 minutes
Total Time48 minutes
Servings: 3 servings

Ingredients

VEGAN COLE SLAW

  • 4 cups shredded cabbage
  • 2 ½ Tbsp apple cider vinegar
  • 2 Tsp maple or agave syrup
  • 2-4 Tbsp vegan mayo
  • tsp black pepper
  • pinch of salt

BBQ SAUCE

  • 2 Tbsp tamari or soy sauce
  • ¼ cup tomato paste
  • ¼ cup apple cider vinegar
  • 3 Tbsp maple syrup
  • 2 Tbsp hot sauce
  • 1-2 Tbsp extra virgin olive oil
  • 1 tsp blackstrap molasses (optional)
  • a few drops of liquid smoke or ⅛ teaspoon smoky paprika
  • pinch of salt and pepper
  • tsp cayenne (optional)

OTHERS

  • 8 oz tempeh, sliced
  • bread: sourdough or any variety of sliced bread or roll
  • additional vegan mayo and/or spicy mustard for spreading on the bread

Instructions

  • (Ideally, you will prep the tempeh and the cole slaw in the morning and cook later in the day - otherwise, prepping and cooking all at once is perfectly fine.)
  • Add all the BBQ sauce ingredients to a high speed blender. Blend from low to high until smooth and slightly warmed.
  • Pour the sauce into a medium bowl and add tempeh strips. Toss gently to coat. Cover bowl and place in the fridge for at least 5-10 minutes, optimally, letting them soak a few hours (or even overnight) produces a more intense, marinated tempeh flavor.
  • Cole Slaw can be made at the same time the tempeh is prepped (for a softer texture) or prepped a few minutes before serving (for a crunchier texture). Add all the cole slaw ingredients to a large mixing bowl and toss well until everything is coated. Cover, place in fridge until needed. (You can make cole slaw up to a day in advance, but texture significantly softens after hours of marinating.)
  • Tempeh: Preheat oven to 400 degrees. Lay a piece of parchment paper on a rimmed baking sheet. Bake at 400 degrees for 15-20 minutes, or until the edges of the tempeh get bubble and darker in color. Pull from oven, allow to cool a few minutes before using.
  • Bread: Brush bread with a bit of olive oil and either pan fry in a skillet for 2-4 minutes, or place in the 400 degree oven for about 2-3 minutes. You just want the bread to firm up a bit so it can hold all that heavy, saucy tempeh.
  • Assembly: Slather optional vegan mayo and/or mustard onto the insides of the toasted bread. Then top with tempeh and cole slaw - in generous amounts. Close sandwich, slice and serve warm. Enjoy!

Nutrition Estimate

Calories: 378kcal | Carbohydrates: 37g | Protein: 17g | Fat: 19g | Saturated Fat: 3g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 6g | Sodium: 1153mg | Potassium: 800mg | Fiber: 3g | Sugar: 23g | Vitamin A: 439IU | Vitamin C: 47mg | Calcium: 157mg | Iron: 4mg