BBQ Tempeh Sandwiches
Summer is truly embodied by the act of cooking on an open fire, and the presence of a homemade barbecue sauce infused with the rich essence of whisky enhances this experience. The grill imparts a gentle smoky taste to these tempeh steaks, reminiscent of bacon, yet without any meat in sight. Complete this ideal summer sandwich with a refreshing, luscious coleslaw and a bun toasted with a spread of butter.
Ingredients
FOR THE BBQ TEMPEH
- 1 c. ketchup
- 1/4 c. bourbon
- 3 tbsp. apple cider vinegar
- 1/3 c. packed dark brown sugar
- 3/4 tsp. smoked paprika
- 1/2 tsp. onion powder
- 1/2 tsp. garlic powder
- 1/4 tsp. ground mustard
- 2 (8 oz.) packages tempeh, cut crosswise into thirds, each third sliced lengthwise
- Canola oil, for grill
- 4 vegan hamburger buns, split
- 3 tbsp. vegan butter
FOR THE SLAW
- 1/2 c. vegan mayo
- 4 tsp. apple cider vinegar
- 1/2 tsp. granulated sugar
- 1/4 tsp. celery seeds
- Kosher salt
- Freshly ground black pepper
- 2 c. green cabbage, very thinly sliced
- 1 c. red cabbage, very thinly sliced
- 1 small carrot, coarsely grated
- 1 shallot, finely chopped
Instructions
- Make the BBQ Tempeh: Combine the ketchup, bourbon, apple cider vinegar, brown sugar, paprika, onion powder, garlic powder, and ground mustard in a small saucepan and place over medium heat. Bring to a boil then reduce heat to medium-low and simmer gently, stirring occasionally, until sauce thickens and darkens in color, about 15 minutes. Transfer the BBQ sauce to a shallow baking dish or bowl.
- Meanwhile, fill the bottom of a medium saucepan with about 2 inches of water and fit with a steamer basket. Place the saucepan over medium-high heat and bring the water to a simmer. Arrange the tempeh pieces evenly in the steamer basket. Cover, reduce heat to medium, and steam the tempeh for 10 minutes.
- Using tongs or a spatula, transfer the tempeh from the steamer basket directly into the BBQ sauce and toss to coat. Let marinate at least 30 minutes or up to overnight (covered in the refrigerator).
- Meanwhile, make the slaw: In the bottom of a medium bowl, whisk the mayo with the apple cider vinegar, granulated sugar, and celery seed. Season with salt and pepper. Add cabbage, carrot, and shallot and toss to coat.
- Preheat a grill or grill pan to medium heat and lightly oil the grates. Remove the tempeh from the bbq sauce, reserving any extra sauce in the dish. Grill tempeh, turning a few times, until lightly charred and warmed through, about 8 minutes total.
- Butter cut sides of buns and grill, cut sides down, until toasted, about 3 minutes. Transfer to a plate.
- Build sandwiches on toasted buns, spooning reserved BBQ sauce over tempeh if desired, and top with slaw. Serve with any remaining slaw on the side.
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