Bbq Tempeh Sandwiches With Sweet Spicy Slaw Minimalist Baker

Bursting with BBQ sauce and topped with a creamy, not-too-spicy sriracha slaw, these saucy sandwiches are seriously swoon-worthy! Plus, they’re easy to make with just 10 ingredients and 30 minutes required. Let’s do this!

Origin of Tempeh

Tempeh originated in Central or East Java, Indonesia, sometime around 1800 (source). It’s a fermented soy product made of cooked, dehulled soybeans that are inoculated with mold, packed, and incubated until the beans are bound together by the mycelium. Sounds like weird science, but this fermentation process makes nutrients more available to your body. Plus, tempeh is rich in prebiotics, which are known to promote gut health. It also boasts a whole range of other health benefits, including its iron and calcium content (source).

How to Make BBQ Tempeh

We start by cutting the tempeh into thin strips. This helps them crisp up and cook fully, which removes the bitterness naturally present in tempeh. Cook a few minutes on each side in sizzling avocado oil, and they become golden brown with crispy edges. Next we add the BBQ sauce, which coats the tempeh in sweet, tangy, mildly spicy, super flavorful goodness!

How to Make BBQ Tempeh Sandwiches

With the BBQ tempeh cooked, we transition to assembling the sandwiches on either bread or a bun. The first layer is sliced avocado for a rich, cooling element that contrasts the heat of the BBQ tempeh slices on top of it. The remaining component is the sweet and spicy slaw. Adapted from the sriracha aioli in our Cauliflower Banh Mi, it comes together quickly with just 4 ingredients: cabbage, vegan mayo, sriracha, and maple syrup. Lime juice is optional for a little extra brightness. Top it on your sandwiches, close the bun, and we’re in business! We hope you LOVE these BBQ tempeh sandwiches! They’re:FreshCrunchyFlavorfulHeartySaucyProtein-packed& SO delicious! They’re a perfect plant-based option for BBQs, spring and summer weeknight dinners, or quick lunches (especially when preparing the tempeh and slaw ahead of time). For a BBQ feast, pair with Grilled Corn with Sriracha Aioli, Simple Vegan Potato Salad, Spicy Fruit Salad, and Peach Iced Tea.