L-E-F-T-O-V-E-R-S!! If you have been keeping tabs on my blog, you will have realized that the Spicy Barbecue Tempeh is from yesterday's leftovers. I have been meaning to make a sandwich like this for a long time, and last nights meal made it that much easier. This is D-E-L-I-C-I-O-U-S!!! (sorry for the hyphens, sometimes the mood just strikes!). The warm tempeh is smothered with shredded apples and spinach, which have been folded with a vegan mayonnaise sauce. I probably should have made this recipe in the Summer, because I can picture myself outdoors, in the sun, sandwich in one hand and a cold beer in the other.
Ingredients (serves 4):
Tempeh:
1 package of tempeh
1 cup barbecue sauce
1 tsp sriracha hot sauce (or use another hot sauce, though I warn you this stuff is gooooood!)
1 tsp minced fresh ginger
1 tsp sesame oil
Coleslaw:
2 tbsp vegan mayonnaise
1 tsp apple cider vinegar
1/2 tsp agave
a pinch of sea salt and pepper
3 cups of spinach, chopped
1 apple, cored and grated (you can also thinly slice the apple, whichever you prefer)
Optional Toppings (all of which I have tried, and loved):
Vegan cheddar cheese
Avocado
Roasted Red Peppers
1) For the tempeh, boil the tempeh in the water and soy sauce for at least 30 minutes (this helps remove any bitter flavor). Allow to cool out of the pot, then slice into 8 sections (slice it in half lengthwise, horizontally first to make it thinner, than into 8 sections). Place sections in a shallow bake friendly dish. Stir together all of the remaining tempeh ingredients, and pour over top. Allow to marinade for at least 2 hours. Place in the oven at 400 degrees, and bake for 15 minutes PER SIDE (30 minutes in total). Once finished baking, transfer to a grill, or a saute pan and allow to brown slightly on each side (about 3 minutes per side). Baste with remaining sauce.
2) For the coleslaw, stir together the mayo, vinegar, and seasonings in a bowl. Add the spinach, and apples, tossing until combined. Make sure you pat the grated apple dry with a cloth, or paper towel, otherwise the coleslaw becomes too wet.
3) To assemble the sandwich, place a generous helping of the barbecue tempeh on to the sandwich, along with a big handful of the slaw. Follow with your favorite toppings, and enjoy!
Tempeh:
1 package of tempeh
1 cup barbecue sauce
1 tsp sriracha hot sauce (or use another hot sauce, though I warn you this stuff is gooooood!)
1 tsp minced fresh ginger
1 tsp sesame oil
Coleslaw:
2 tbsp vegan mayonnaise
1 tsp apple cider vinegar
1/2 tsp agave
a pinch of sea salt and pepper
3 cups of spinach, chopped
1 apple, cored and grated (you can also thinly slice the apple, whichever you prefer)
Optional Toppings (all of which I have tried, and loved):
Vegan cheddar cheese
Avocado
Roasted Red Peppers
1) For the tempeh, boil the tempeh in the water and soy sauce for at least 30 minutes (this helps remove any bitter flavor). Allow to cool out of the pot, then slice into 8 sections (slice it in half lengthwise, horizontally first to make it thinner, than into 8 sections). Place sections in a shallow bake friendly dish. Stir together all of the remaining tempeh ingredients, and pour over top. Allow to marinade for at least 2 hours. Place in the oven at 400 degrees, and bake for 15 minutes PER SIDE (30 minutes in total). Once finished baking, transfer to a grill, or a saute pan and allow to brown slightly on each side (about 3 minutes per side). Baste with remaining sauce.
2) For the coleslaw, stir together the mayo, vinegar, and seasonings in a bowl. Add the spinach, and apples, tossing until combined. Make sure you pat the grated apple dry with a cloth, or paper towel, otherwise the coleslaw becomes too wet.
3) To assemble the sandwich, place a generous helping of the barbecue tempeh on to the sandwich, along with a big handful of the slaw. Follow with your favorite toppings, and enjoy!
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