BBQ Tempeh & Peanut Slaw Sandwiches
BBQ Tempeh & Peanut Slaw Sandwiches
Serves 4 | Prep time: 20 minutes | Cook time: 20 minutes | Total time: 40 minutes
Ingredients:
Barbecue sauce (makes about 1 1/2 cups or 360 ml):
- 1 1/4 cups (303 g) canned crushed tomatoes
- 3 Tbsp blackstrap molasses
- 2 Tbsp tomato paste
- 2 Tbsp balsamic vinegar
- 2 Tbsp apple cider vinegar
- 1 Tbsp maple syrup
- 1 1/2 tsp liquid smoke
- 1 tsp garlic powder
- 1 tsp mustard powder
- 3/4 tsp salt
- 1/2 tsp smoked paprika
- 1/2 tsp onion powder
- 1/4 tsp ground turmeric
Peanut Slaw:
- 2 Tbsp peanut butter
- 2 Tbsp water
- 1 Tbsp apple cider vinegar
- 1 Tbsp tamari
- 1 Tbsp orange juice
- Salt, to taste
- Black pepper, to taste
- 2 cups (140 g) shredded red cabbage
- 1 cup (36 g) very thinly sliced collard greens (tough stems removed)
Sandwiches:
- 2 Tbsp olive oil
- One 8-oz (227-g) package tempeh, cut in half lengthwise, and then each half cut into 4 triangles
- 4 sandwich rolls
- Pickle slices, for serving (optional)
Instructions:
- Read through recipe and put all ingredients in your work area before starting your prep.
- To make barbecue sauce: In a medium saucepan over medium heat, place all barbecue sauce ingredients and stir until combined. Once the mixture starts to bubble around the edges, lower heat to medium-low and let simmer for 10 minutes, stirring occasionally. Set aside to cool.
- To make Peanut Slaw: In a large mixing bowl, whisk together peanut butter, water, vinegar, tamari and orange juice. Season to taste with salt and black pepper. Add cabbage and collard greens. Toss until evenly coated.
- To make sandwiches: In a large nonstick skillet, heat oil over medium-high heat. Add tempeh in a single layer and cook about 3–4 minutes per side, or until lightly golden. Lower heat to medium-low and pour about half of the barbecue sauce into the pan and gently stir until all the tempeh pieces are evenly coated, adding more sauce if necessary. Remove from heat and reserve any remaining unused barbecue sauce for future use.
- To assemble: On each sandwich roll, place 2 barbecue tempeh triangles and top with a quarter of the Peanut Slaw and several pickle slices, if using. Repeat with remaining ingredients to form additional sandwiches. Enjoy immediately.
Notes:
Storage tip: Sandwich components will keep separately in airtight containers in the refrigerator for up to 5 days.Nutrition Information Per Serving:
Nutrition information per serving: 402 calories, 19 g total fat, 3.6 g saturated fat, 5 g polyunsaturated fat, 9.2 g monounsaturated fat, 0 mg cholesterol, 942 mg sodium, 764 mg potassium, 41.5 g total carbohydrates, 5.5 g fiber, 14.3 g sugar, 19.8 g protein, 20% calcium, 25% iron
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