I’ll be honest…this is probably one of my new favorite recipes!! You know when you impress even yourself when making something new? Yes, that’s this recipe for me. Due to its barbecue flavors, this is a great recipe for summer. However, you can really make it anytime of year. Between the meaty texture of the tempeh, the flavorful homemade barbecue sauce, and the spicy slaw, you’ll have one delicious meal. Not to mention, it only takes about 25 minutes to make! We all love a quick dinner on a busy weeknight. You’ll impress even your meat-loving friends with this one – make it for your next weeknight meal or gathering of loved ones. However you utilize it, you’ll love it!
What Should I Serve with these Sandwiches?
As you can see from the above photo, I made french fries using my air fryer to serve with these sandwiches. You can do the same or choose another option. These sandwiches would also go well with sweet potato fries, my homemade salt and vinegar chips, or a mixed greens side salad. An additional option would be serving them with corn-on-the-cob.
Meal Prep Friendly
When I made this recipe, I was making it for two nights of dinner between my husband and I. However, it is meal prep friendly! If needed, you can up the quantities of this recipe for your meal prep and have it for lunch all week long. As with any meal preps or leftovers, you will want to store the cooked ingredients in air tight containers in the fridge when not consuming. I would recommend prepping the slaw for only 2 days at a time, as it gets too soggy when prepped a few days in advance.
What Equipment Do I Need?
- Cutting Board & Knife
- Measuring Cups & Spoons
- Large Saucepan
- Spatula
- 2 Mixing Bowls , 1 Whisk, & 1 Mixing Spoon
Ingredients
Sandwiches
- Gluten Free Tempeh
- Water
- Gluten Free Hamburger Buns
BBQ Sauce
- No Sugar Added Ketchup
- Dijon Mustard
- Agave Nectar
- Gluten Free Rice Vinegar
- Gluten Free Soy Sauce
- Minced Garlic
- Onion Powder
- Chili Powder
- Smoked Paprika
Spicy Slaw
- Coleslaw Mix
- Vegan Mayo
- Sriracha
Substitutions
- Agave Nectar – You can also use honey if you’re not vegan or maple syrup.
- Gluten Free Rice Vinegar – You can try using apple cider vinegar instead, but it may slightly change the flavor.
- Gluten Free Soy Sauce – Gluten free tamari or coconut aminos are also options.
- Vegan Mayo – You can try using dairy free greek yogurt instead, but it may not be as creamy as it is with the mayo. If you’re meal prepping this, I don’t recommend using yogurt as it will not last as long.
Helpful Tips
- While cooking the tempeh without the sauce, if the pan dries up, you can add another 1/4 cup of water.
- Toasting the gluten free bun before making the sandwich adds another texture element to the dish.
Recipe
BBQ Tempeh Sandwiches
Ingredients
Sandwiches
- 16 oz gluten free tempeh
- 1/2 cup water
- 6 gluten free hamburger buns
BBQ Sauce
- 1 cup no sugar added ketchup
- 1/4 cup dijon mustard
- 4 tbsp agave nectar
- 3 tbsp gluten free rice vinegar
- 3 tbsp gluten free soy sauce
- 1 1/2 tsp minced garlic
- 1/2 tsp onion powder
- 1 tsp chili powder
- 1 tsp smoked paprika
Spicy Slaw
- 8 oz coleslaw mix
- 1/3 cup vegan mayo
- 2 – 3 tbsp sriracha
Instructions
- Cut the tempeh lengthwise and widthwise into 32 pieces.
- Add the pieces to a large saucepan with 1/2 cup water and set to medium heat. Cover and cook for 5-7 minutes, sautéing throughout.
- While the tempeh is cooking, add all of the barbecue sauce ingredients to a small mixing bowl and whisk together.
- Once the tempeh has browned in areas, add the barbecue sauce to the pan and sauté. Let cook uncovered for another 3-5 minutes until the sauce has thickened.
- While that’s cooking, make your slaw by combining the coleslaw mix, vegan mayo, and sriracha in a small mixing bowl and mixing together.
- Once the tempeh has cooked, to make one sandwich, add 4 – 6 pieces to a gluten free bun and top with the spicy slaw.
- If you’re not eating all of the sandwiches right away, store the ingredients in air tight containers in the fridge.
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