Recipe courtesy of Michael Moorman
Spicy BBQ Tempeh Sandwich with Sweet Potato Wedges and Asian Slaw
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 396
- Total Fat
- 15
- Saturated Fat
- 1
- Carbohydrates
- 59
- Dietary Fiber
- 6
- Sugar
- 33
- Protein
- 9
- Cholesterol
- 0
- Sodium
- 3096
- Total: 40 min
- Prep: 20 min
- Cook: 20 min
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
- 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