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BBQ Tempeh Sandwiches Recipe

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★★★★★

4.6 from 62 reviews

These BBQ Tempeh Sandwiches feature tender steamed tempeh marinated in a smoky, sweet bourbon BBQ sauce, grilled to perfection, and topped with a tangy vegan slaw on toasted buns. Perfect for a flavorful plant-based meal that’s hearty and satisfying.

Ingredients

Scale

BBQ Sauce and Tempeh

  • 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

Slaw

  • 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

Buns

  • 4 vegan hamburger buns, split
  • 3 tbsp vegan butter

Instructions

  1. Make the BBQ Sauce: 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 sauce to a shallow dish for marinating.
  2. Steam the Tempeh: Fill a medium saucepan with about 2 inches of water and place a steamer basket inside. Bring the water to a simmer over medium-high heat. Arrange the sliced tempeh evenly in the basket, cover, reduce heat to medium, and steam for 10 minutes to soften.
  3. Marinate Tempeh: Using tongs, transfer the hot steamed tempeh directly into the BBQ sauce, tossing to coat each piece thoroughly. Let the tempeh marinate for at least 30 minutes or up to overnight in the refrigerator, covered.
  4. Prepare the Slaw: In a medium bowl, whisk together vegan mayo, apple cider vinegar, granulated sugar, and celery seeds. Season with kosher salt and freshly ground black pepper. Add the green cabbage, red cabbage, grated carrot, and chopped shallot, tossing well to coat evenly.
  5. Grill the Tempeh: Preheat a grill or grill pan to medium heat and lightly oil the grates. Remove tempeh pieces from the BBQ sauce, reserving the excess sauce. Grill the tempeh, turning occasionally, until lightly charred and heated through, about 8 minutes.
  6. Toast the Buns: Spread vegan butter on the cut sides of the hamburger buns. Place buns cut side down on the grill and toast until golden and crisp, approximately 3 minutes. Transfer to a plate.
  7. Assemble the Sandwiches: Place grilled tempeh on the toasted buns. Spoon some of the reserved BBQ sauce over the tempeh if desired and top with a generous amount of prepared slaw. Serve with extra slaw on the side for added crunch and flavor.

Notes

  • Marinate the tempeh overnight for deeper flavor.
  • Use bourbon alternatives if you prefer a non-alcoholic version, such as apple juice or additional vinegar.
  • Steaming tempeh first helps remove bitterness and tenderizes it for better BBQ sauce absorption.
  • To keep it vegan, ensure all condiments like mayo and butter are plant-based.
  • Leftover BBQ sauce can be stored in the refrigerator for up to one week.

Keywords: BBQ tempeh, vegan sandwich, plant-based BBQ, grilled tempeh, vegan slaw sandwich, smoky tempeh sandwich

Find it online: https://flavorsbymaya.com/bbq-tempeh-sandwiches-recipe/