BBQ Tempeh Sandwiches

Posted on Jan 10, 2012 by Ashley in Recipes | 1 comment

I hope the weekend treated you well! I’m pumped about the response to my “Crowdsource Recipe Testing” column – I look forward to seeing how things go for you all in the kitchen this week!

The husband and I did a juice cleanse this weekend and I’m feeling absolutely fantastic! I couldn’t believe how much energy I had – we even went for several long runs and a hike without feeling fatigued, which was surprising to me as I went into the weekend thinking I would be foggy and crabby. Turned out to be just the opposite. Now that I’ve tested my 2-Day Cleanse, I will be getting it together in an eBook so that others can enjoy the results as well – you all will be the first to know when the book is ready!

On to today’s recipe: BBQ Tempeh Sandwiches. I’m a huge fan of tempeh because it has a mild flavor, picks up any flavors you may add to it, and has a great texture to it. I like trying it out in new ways and using different methods to cook it. Some people boil it, some bake it, some grill it, some fry it – it just depends on what effect you are going for.

This particular recipe calls for baking the tempeh without par-boiling it first, which is a lower fat option than frying with a similar amount of crunch. You can also par-boil the tempeh for 10 minutes or so and then place in the marinade, it helps to absorb it a bit better, but if you are short on time you can skip that step. Also, I have a sweet panini maker that I love using when it gets cooler out since it can turn any delicious cold sandwich into a comforting warm one. If you don’t have a panini maker or press you can always throw some Earth Balance on the bread and toast it up in a skillet.

BBQ Tempeh Sandwiches

Prep Time: 20 minutes

Cook Time: 15 minutes

Total Time: 40 minutes

Yield: Serves 2

Ingredients

For the Tempeh:
1 8oz package of Tempeh
2 tbsp Ketchup
1 tbsp Hot Sauce
1 tsp Liquid Smoke
1 tbsp Agave Nectar
1 tbsp Bragg's or Soy Sauce
Salt & Pepper
For the Sandwich:
4 slices Whole Wheat Bread or 2 Burger Buns
1 large Tomato, sliced
Fresh Spinach
Dill Pickle Slices
Mustard and/or Vegan Mayo

Directions

Preheat the oven to 425 degrees.
In a small bowl, whisk together the ketchup, hot sauce, liquid smoke, agave nectar, Bragg's and salt and pepper.
Cut the tempeh in 4 quarters width-wise, and then split each quarter through the middle as you would a sandwich roll.
Place the tempeh slices (8 total) onto a baking sheet and then, using a pastry brush, brush each piece with the BBQ sauce (if you like your BBQ saucy, you may want to double the sauce recipe).
Bake for about 7-8 minutes, rebrushing with sauce when necessary. Flip the pieces over and brush them with the sauce and bake an additional 7-8 minutes, again rebrushing when needed.
Assemble the sandwiches by layering the bottom of your bread with spinach, tomatoes, and pickles. Top with 4 slices of the tempeh and add any additional sauce or mustard/mayo that you wish. Eat as-is or throw in a skillet for a warm treat!
Enjoy with a side of squash fries or raw carrot-cabbage slaw!

http://theunintentionalvegan.com/bbq-tempeh-sandwiches

What is your favorite way to cook tempeh?

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BBQ Tempeh Sandwiches