BBQ Tempeh Sandwiches
You’ll never feel like you’re missing out at a barbecue with these sandwiches! Make them any time of year - packed with delicious barbecue flavor, the perfect texture, and spicy slaw - this is a recipe you won’t want to miss!
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.