Description
This BBQ Tempeh Sandwich recipe features flavorful, crispy tempeh coated in a tangy BBQ sauce, paired with a creamy, spicy sriracha slaw. Perfect for a vegan lunch or dinner, it combines smoky, sweet, and spicy flavors with fresh avocado and your choice of bread to create a satisfying and wholesome sandwich.
Ingredients
Scale
SRIRACHA SLAW:
- 3 cups thinly sliced green cabbage (or coleslaw mix)
- 3–4 Tbsp Vegan Mayo (or store-bought)
- 1 ½ tsp sriracha (or store-bought)
- 1 tsp maple syrup
- 1 tsp lime juice (optional, for brightness)
BBQ TEMPEH:
- 8 oz. tempeh, cut into 1/4-inch (1/2-cm) slices (ensure gluten-free as needed)
- 1–2 Tbsp avocado oil
- 1 healthy pinch sea salt
- 1/2 cup 15-Minute BBQ Sauce (or store-bought, ensure vegan/gluten-free as needed)
FOR SERVING:
- 8 slices bread of choice (or hamburger buns, ensure vegan/gluten-free as needed)
- 1 large avocado
Instructions
- Prepare BBQ Sauce: If you are making homemade BBQ sauce, prepare it now. Otherwise, proceed to the next step.
- Make the Sriracha Slaw: In a medium mixing bowl, combine sliced cabbage, vegan mayo, sriracha, maple syrup, and optional lime juice. Toss thoroughly to evenly coat the cabbage. Taste and adjust seasoning by adding more sriracha for heat, vegan mayo for creaminess, maple syrup for sweetness, or lime juice for brightness. Set aside.
- Slice the Tempeh: Cut the tempeh into 1/4-inch (1/2-cm) thick slices, preparing for cooking.
- Heat Oil in Skillet: Place a large skillet over medium-high heat and add 1 tablespoon of avocado oil. Wait until the oil is hot enough to sizzle.
- Cook Tempeh – First Side: Add tempeh slices to the skillet in a single layer (work in batches if necessary). Sprinkle a pinch of sea salt over them. Cook undisturbed for 3-5 minutes until the bottoms are golden brown and crisp. Lower heat to medium if oil starts smoking.
- Flip and Cook Tempeh – Second Side: Turn the tempeh slices over and cook for another 3-5 minutes until golden on both sides. Transfer cooked slices to a plate. If cooking in batches, add more oil to the skillet if dry, then cook remaining slices. Return all cooked tempeh to skillet.
- Glaze with BBQ Sauce: Remove skillet from heat and immediately pour in the BBQ sauce. Toss tempeh slices gently to coat evenly. Allow sauce to bubble and thicken for 2-3 minutes while flipping slices.
- Assemble Sandwiches: Spread 1/4 of a mashed avocado on one slice of bread. Layer 6-8 slices of BBQ tempeh over the avocado, then top with 1/2 to 3/4 cup of sriracha slaw. Place another slice of bread on top to finish the sandwich. Repeat for remaining sandwiches and serve immediately.
- Storage and Reheating: Tempeh and slaw can be stored separately in sealed containers in the refrigerator for 2-3 days. To reheat tempeh and restore crispiness, spread slices in a single layer on a parchment-lined baking sheet and bake at 375°F (190°C) for 5 minutes. The tempeh is also great added to salads or bowls.
Notes
- Use gluten-free tempeh and bread if necessary to keep the recipe gluten-free.
- The lime juice in the slaw is optional but adds a nice brightness to balance flavors.
- Adjust sriracha quantity in the slaw to suit your preferred spice level.
- Tempeh can be cooked in batches to ensure even browning.
- Leftover tempeh and slaw can be made ahead for convenience and stored properly for a couple of days.
- For a richer sandwich, add extra avocado or a drizzle of vegan mayo if desired.
Nutrition
- Serving Size: 1 sandwich
- Calories: 380
- Sugar: 7g
- Sodium: 520mg
- Fat: 18g
- Saturated Fat: 2.5g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 8g
- Protein: 17g
- Cholesterol: 0mg
