Bbq Tempeh Stuffed Sweet Potatoes Recipes

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SPICY BBQ TEMPEH SANDWICH WITH SWEET POTATO WEDGES AND ASIAN SLAW



Spicy BBQ Tempeh Sandwich with Sweet Potato Wedges and Asian Slaw image

Provided by Food Network

Time 40m

Yield 4 servings

Number Of Ingredients 16

1 cup finely shredded green cabbage
1/2 cup finely shredded red cabbage
1/2 cup shredded carrots
1/4 cup rice wine vinegar
1 teaspoon sugar
1 fresh lime, juiced
1/4 teaspoon ground ginger
1/4 teaspoon salt
2 large sweet potatoes
4 tablespoons canola oil, plus more for sauteing
2 (8-ounce) tempeh cakes
2 cups water
1 cup lite soy sauce
1 cup barbecue sauce
1 large onion, thinly sliced
1 teaspoon brown sugar

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

TEMPEH STUFFED SWEET POTATOES



Tempeh Stuffed Sweet Potatoes image

A recipe for easy vegan Thai tempeh stuffed sweet potatoes topped with the most delicious peanut sauce

Provided by WKernan

Categories     Yam/Sweet Potato

Time 30m

Yield 4 Sweet potatoes, 4 serving(s)

Number Of Ingredients 17

4 medium sweet potatoes
1 tablespoon avocado
1/2 large onion, finely diced
1 garlic clove, minced
8 ounces tempeh, crumbled
1 teaspoon soy sauce
1 avocado, sliced
2 tablespoons cilantro
2 sliced green onions, for garnish
2 tablespoons toasted peanuts, chopped, for garnish
2 tablespoons toasted sesame seeds, for garnish
1/4 cup plus 2 tablespoons creamy peanut butter
2 tablespoons soy sauce
1 tablespoon sriracha sauce
1/2 lime, Juiced
2 teaspoons grated fresh ginger
1 garlic clove, minced

Steps:

  • Cook sweet potatoes in microwave.
  • make the peanut sauce. Place all peanut sauce ingredients together in the food processor and blend until combined. Set aside until ready to use.
  • Next, make the tempeh. Heat vegetable broth in a medium skillet on medium-high heat. Add onion and garlic and saute until tender, about 4 minutes. Add tempeh and cook until lightly browned, about 3-4 minutes. Add soy sauce, cook another minute and turn off heat.
  • When sweet potatoes are cool enough to handle, cut a slit in each one. Fill with a few slices of avocado, the tempeh mixture (it'll fall over the sides - that's okay!), and a drizzle of peanut sauce. Garnish with cilantro, green onions, peanuts, sesame seeds and sriracha.

Nutrition Facts : Calories 489.1, Fat 27.9, SaturatedFat 4.9, Sodium 745.2, Carbohydrate 46.2, Fiber 10.7, Sugar 8.8, Protein 21.6

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