Name: Barbecue Tempeh Sandwiches with Coleslaw
Prep time: 30 min
Cook time: 6 min
Total time: 36 min
Yield: 4 serving(s)
Ingredients: 4 cups (340 g) green cabbage, thinly sliced; 1 carrot, grated; 2 tbsp (30 ml) apple cider vinegar; 2 tbsp (30 ml) vegetable oil; ½ lb (225 g) plain tempeh, cut into strips ¼ inch (5 mm) thick; 2 tbsp (30 ml) vegetable oil; ¼ cup (60 ml) quick barbecue sauce or store-bought, plus more for serving; 2 tbsp roasted sesame seeds; 8 slices sprouted grain bread, toasted; 2 avocados, drizzled with lemon juice and coarsely mashed with a fork

Preparation

Coleslaw
- In a large bowl, combine all of the ingredients. Season with salt and pepper. Set aside until ready to serve.
Sandwiches
- In a large non-stick skillet over medium-high heat, brown the tempeh strips in the oil for 2 minutes on each side. Season with salt and pepper. Reduce the heat to medium and add the barbecue sauce. Toss to coat the tempeh in sauce. Cook for 2 minutes, adding water as needed to prevent the sauce from sticking to the pan. Remove from the heat and sprinkle with the sesame seeds. Let cool for 5 minutes.
- On a work surface, lay out the bread slices. Spread the mashed avocado over 4 slices of bread and barbecue sauce over the other 4 slices. Arrange the tempeh over the mashed avocado. Top with some coleslaw and a piece of bread. Serve with the remaining coleslaw and sweet potato fries, if desired.

Barbecue Tempeh Sandwiches with Coleslaw

Categories

Ingredients

Coleslaw

Sandwiches

Preparation

Coleslaw

Sandwiches

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