Recipe courtesy of Michael Moorman

Spicy BBQ Tempeh Sandwich with Sweet Potato Wedges and Asian Slaw

  • Total: 40 min
  • Prep: 20 min
  • Cook: 20 min
  • Yield: 4 servings
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Ingredients

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

Directions

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. Beverage suggestion: Loose and/or bag Green Tea
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