SPICY BBQ TEMPEH SANDWICH WITH SWEET POTATO WEDGES AND ASIAN SLAW
Provided by Food Network
Time 40m
Yield 4 servings
Number Of Ingredients 16
Steps:
- Asian Slaw: Combine green cabbage, red cabbage, and carrots and toss in a medium serving bowl. Whisk together rice wine vinegar, sugar, lime juice, ground ginger, and salt and pour over salad mixture. Toss and chill until serving.
- Sweet Potato Wedges: Cut each sweet potato into eighths. With a pastry brush, coat each piece lightly with canola oil. Bake in a preheated 425 degree F oven for 20 minutes or until tender. Set aside and keep warm until serving.
- Tempeh: Cut each tempeh cake in half and then cut each piece in two lengthwise. You should end up with 4 semi-square pieces. Score each piece on both sides, diagonally, about 1/8-inch deep. Repeat scoring in opposite direction to create a diamond pattern. In a medium saucepan, bring 2 cups water to boil, add tempeh cakes, and steam for 5 minutes. Remove from heat and place tempeh in a flat bowl or square baking pan and pour soy sauce over top, making sure each piece gets coated. Let set for 5 minutes.
- Arrange tempeh on lightly oiled baking sheet. With a pastry brush, lightly coat the top of each tempeh cake, top and bottom, with barbecue sauce.
- Caramelized Onions: In a medium non-stick skillet, heat canola oil over medium-high heat and add sliced onion. Saute onion until translucent, add the brown sugar, and continue cooking another 1 to 2 minutes. Remove from heat.
- Assembly: Place 1 or 2 slices of BBQ tempeh in a whole grain sandwich bun. Top with caramelized onions. Place on a plate with 4 sweet potato wedges and a serving of Asian slaw. Have a small bowl of barbecue sauce on the side.
- Beverage suggestion: Loose and/or bag Green Tea
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Anam Shabbier
[email protected]This sandwich was easy to make and it tasted great! The tempeh was a nice change from the usual chicken or beef, and the BBQ sauce was perfect. The sweet potato wedges were also a hit.
Gimhani Dulanjali
[email protected]I followed the recipe exactly and the sandwich was perfect! The tempeh was tender and flavorful, and the BBQ sauce was just the right amount of tangy and sweet. The sweet potato wedges were also crispy and delicious.
Rai Ahmed
[email protected]This sandwich was a bit too spicy for me, but my husband loved it. The tempeh was cooked perfectly and the BBQ sauce had a great flavor. The sweet potato wedges were also delicious.
Rosabella Rosario
[email protected]I made this sandwich for my family and they loved it! The tempeh was a great substitute for meat and the BBQ sauce was delicious. The sweet potato wedges were also a hit.
Kaylee Congelosi
[email protected]This sandwich is so delicious! The tempeh is crispy on the outside and tender on the inside, and the BBQ sauce is perfect. The sweet potato wedges are also a great addition.
Darius “D.Brown1520” Brown
[email protected]I love this recipe! The tempeh is always so tender and juicy, and the BBQ sauce is the perfect balance of sweet and savory. The sweet potato wedges are also a great side dish.
Emmanuel Mulwanda
[email protected]This sandwich was amazing! The tempeh was cooked perfectly and the BBQ sauce was so flavorful. The sweet potato wedges and Asian slaw were also great. I will definitely be making this again.
Dan Johnson
[email protected]This was my first time cooking tempeh and I was really impressed! It had a great texture and the BBQ sauce was delicious. The sweet potato wedges were also a hit. I'll definitely be making this again.
Ricardo
[email protected]I've made this sandwich several times now and it's always a crowd-pleaser. The tempeh is so flavorful and the BBQ sauce is the perfect complement. I usually serve it with a side of coleslaw or potato salad.
RZ
[email protected]This BBQ tempeh sandwich was a hit at our last cookout! The tempeh had a great texture and the BBQ sauce was flavorful and not too spicy. The sweet potato wedges were a nice side dish and the Asian slaw added a refreshing crunch.