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

Personal Note

To help you with this recipe

RICARDO Multifonctional Mandolin