Exploits of a Vegan Wannabe

Happy first Meatless Monday of the new year. To start off the week with moxy I thought I would share one of my new favorites… BBQ  Tempeh Sandwich With Creamy Slaw. Sandy designed this hulking  masterpiece with Tempeh steaks prepared in a spicy, lip smackin rub, then cooked in BBQ sauce, piled high with creamy coleslaw on an onion roll with a chilly slice of tomato showered in crushed black pepper .

Photo By: S. Duquet

As I took the last bite of my once towering sandwich I instantly craved another. The wake up your face BBQ flavor is smoky, tangy and spicy while the cool crunch of the slaw puts out the heat and prepares you for another bite.

Still unsure of how to rock out the Tempeh?  See this earlier Exploits post, where I share the “The Truth about Tempeh”  5/17 post. We used to think it belligerent to prepare but once Sandy found out the best kept secret of Tempeh preparation, she has made it more and more delicious every single time.

BBQ Tempeh Sandwiches With Creamy Slaw

By: S. Boulton

Ingredients

1  8 oz pkg tempeh, cut and par boil prepped into 6 triangles

Liquid smoke (2-3 drops per tempeh triangle)

BBQ Rub (ingredients below) or your favorite 1/2 cup BBQ sauce for marinade.  Rub ingredients below.

1/2 cup BBQ sauce for grill time

1/2 cup creamy cole slaw

2 onion rolls

BBQ Rub Ingredients:

1 tbsp paprika

1 tbsp cajun blend seasonings or pepper mixture

1 tsp sea salt

1 tsp coriander

1 tsp cinnamon

Mix together in a bowl and set aside.

Slaw Ingredients:

2 cups classic coleslaw salad (shredded cabbage, carrot and red cabbage)

2 tbsp vegan mayo

1 tbsp apple cider vinegar

1 tbsp agave syrup

1 tsp sea salt

1 tsp cracked pepper

Make it Happen:

Cut tempeh into 6 triangle pieces, par Boil (blanch) first for ten minutes.  Let cool down for a few minutes, sprinkle liquid smoke on each piece, apply rub or your favorite BBQ sauce, chill for a few hours.

Slaw instructions: Whisk together all ingredients except the slaw, until thoroughly mixed.  Pour over slaw, mix well and chill.

Cooking the BBQ tempeh:  Grill or saute the tempeh in a covered non-stick pan.  I lightly sauteed both sides of the tempeh with just the rub on it before basting each side with the BBQ sauce.   It takes about 5 minutes per side to heat through and get all the flavors to meld.

Serve on a lightly toasted onion roll and crown with creamy slaw and juicy tomato slice. Give yourself a sidecar of extra BBQ sauce for dippin. Why not.

You are going to  love this sandwich!

Have a delicious day and enjoy your Meatless Monday  (or Tuesday or Wednesday….)

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