Name: BBQ Tempeh Sandwiches Recipe
Prep time: 15 min
Cook time: 30 min
Total time: PT-496363H41M35S
Cuisine: American
Ingredients: 1 cup ketchup; 1/4 cup bourbon; 3 tbsp apple cider vinegar; 1/3 cup packed dark brown sugar; 3/4 tsp smoked paprika; 1/2 tsp onion powder; 1/2 tsp garlic powder; 1/4 tsp ground mustard; 2 (8 oz) packages tempeh, cut crosswise into thirds, each third sliced lengthwise; Canola oil, for grill; 1/2 cup vegan mayo; 4 tsp apple cider vinegar; 1/2 tsp granulated sugar; 1/4 tsp celery seeds; Kosher salt; Freshly ground black pepper; 2 cups green cabbage, very thinly sliced; 1 cup red cabbage, very thinly sliced; 1 small carrot, coarsely grated; 1 shallot, finely chopped; 4 vegan hamburger buns, split; 3 tbsp vegan butter

Ingredients

1 cup ketchup

1/4 cup bourbon

3 tablespoons apple cider vinegar

1/3 cup packed dark brown sugar

3/4 teaspoon smoked paprika

1/2 teaspoon onion powder

1/2 teaspoon garlic powder

1/4 teaspoon ground mustard

2 (8 oz.) packages tempeh, cut crosswise into thirds, each third sliced lengthwise

Canola oil, for grill

4 vegan hamburger buns, split

3 tablespoons vegan butter

1/2 cup vegan mayo

4 teaspoons apple cider vinegar

1/2 teaspoon granulated sugar

1/4 teaspoon celery seeds

Kosher salt

Freshly ground black pepper

2 cups green cabbage, very thinly sliced

1 cup red cabbage, very thinly sliced

1 small carrot, coarsely grated

1 shallot, finely chopped

Instructions

Step 1: In a small saucepan over medium heat, combine ketchup, bourbon, apple cider vinegar, brown sugar, smoked paprika, onion powder, garlic powder, and ground mustard. Bring to a boil, then reduce heat to medium-low and simmer gently, stirring occasionally, until the sauce thickens and darkens, about 15 minutes. Transfer the BBQ sauce to a shallow baking dish or bowl.

Step 2: Fill the bottom of a medium saucepan with about 2 inches of water and fit with a steamer basket. Bring the water to a simmer over medium-high heat. Arrange the tempeh pieces evenly in the steamer basket, cover, reduce heat to medium, and steam for 10 minutes.

Step 3: Using tongs or a spatula, transfer the steamed tempeh directly into the BBQ sauce and toss to coat well. Let marinate at least 30 minutes or up to overnight in the refrigerator, covered.

Step 4: To make the slaw, whisk vegan mayo, apple cider vinegar, granulated sugar, and celery seeds in a medium bowl. Season with salt and pepper. Add green cabbage, red cabbage, carrot, and shallot. Toss to combine and coat evenly.

Step 5: Preheat a grill or grill pan to medium heat and lightly oil the grates. Remove tempeh from the BBQ sauce, reserving any extra sauce in the dish. Grill tempeh, turning occasionally, until lightly charred and warmed through, about 8 minutes.

Step 6: Butter the cut sides of the buns and grill them, cut side down, until toasted, about 3 minutes. Transfer to a plate.

Step 7: Build the sandwiches by placing grilled tempeh on the toasted buns. Spoon reserved BBQ sauce over the tempeh if desired, then top with the slaw. Serve with any remaining slaw on the side.

Tips & Variations

For extra smoky flavor, add a dash of liquid smoke to the BBQ sauce.

Try substituting bourbon with apple juice for a milder, non-alcoholic version.

Use a mix of different cabbages in the slaw for color and texture variation.

Make the marinade ahead to enhance the tempeh’s flavor by marinating overnight.

FAQs

Can I make the BBQ sauce without bourbon?

Yes, you can substitute bourbon with apple juice or water if you prefer to avoid alcohol. The flavor will be slightly different but still delicious.

How do I keep the tempeh from sticking to the grill?

Lightly oil the grill grates with canola oil before heating and brush the tempeh pieces with a little oil if needed. Using a nonstick grill pan also helps prevent sticking.