Bbq Tempeh Sandwich With Maple Dijon Slaw Recipes

BBQ TEMPEH SANDWICH WITH MAPLE DIJON SLAW

Steps:

• Sauté the onions and garlic in a medium saucepan until translucent.
• Combine all other ingredients.
• Bring to a boil.
• Reduce to simmer.
• Pour on tempeh.
• Cook for 20 minutes on simmer.
• Cut each tempeh block in half.
• Pout 1/8 cup BBQ sauce into a refrigerator safe container
• Place pieces of tempeh on top of the BBQ sauce.
• Add more BBQ sauce; repeat until the top of the tempeh is covered.
• Marinate overnight.
• Heat the grill to low heat.
• It is all about cooking it low and slow.
• Use a grilling mat, or directly on the grill, place a single layer of marinated tempeh on the grill.
• Reserve the BBQ sauce in the container.
• Cook 8 minutes on each side, using a spatula to flip pieces
• Put tempeh back into the container for an extra coating of BBQ sauce.
• Cut apples and place them in 2 Tablespoons of lemon juice and set aside.
• Cut all ingredients and place them in a bowl.
• Drain apples and add them to the bowl.
• Drain cashews
• Add all ingredients to a high-speed blender
• Blend until smooth
• Pour over the slaw ingredients and toss.
• Refrigerate until ready to use.

SPICY BBQ TEMPEH SANDWICH WITH SWEET POTATO WEDGES AND ASIAN SLAW

Steps:

• Asian Slaw: Combine green cabbage, red cabbage, and carrots and toss in a medium serving bowl. Whisk together rice wine vinegar, sugar, lime juice, ground ginger, and salt and pour over salad mixture. Toss and chill until serving.
• Sweet Potato Wedges: Cut each sweet potato into eighths. With a pastry brush, coat each piece lightly with canola oil. Bake in a preheated 425 degree F oven for 20 minutes or until tender. Set aside and keep warm until serving.
• Tempeh: Cut each tempeh cake in half and then cut each piece in two lengthwise. You should end up with 4 semi-square pieces. Score each piece on both sides, diagonally, about 1/8-inch deep. Repeat scoring in opposite direction to create a diamond pattern. In a medium saucepan, bring 2 cups water to boil, add tempeh cakes, and steam for 5 minutes. Remove from heat and place tempeh in a flat bowl or square baking pan and pour soy sauce over top, making sure each piece gets coated. Let set for 5 minutes.
• Arrange tempeh on lightly oiled baking sheet. With a pastry brush, lightly coat the top of each tempeh cake, top and bottom, with barbecue sauce.
• Caramelized Onions: In a medium non-stick skillet, heat canola oil over medium-high heat and add sliced onion. Saute onion until translucent, add the brown sugar, and continue cooking another 1 to 2 minutes. Remove from heat.
• Assembly: Place 1 or 2 slices of BBQ tempeh in a whole grain sandwich bun. Top with caramelized onions. Place on a plate with 4 sweet potato wedges and a serving of Asian slaw. Have a small bowl of barbecue sauce on the side.
• Beverage suggestion: Loose and/or bag Green Tea