Spicy BBQ Tempeh Sandwich with Sweet Potato Wedges and Asian Slaw |
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Prep Time: 20 Minutes Cook Time: 20 Minutes |
Ready In: 40 Minutes Servings: 4 |
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Ingredients:
1 cup finely shredded green cabbage |
1/2 cup finely shredded red cabbage |
1/2 cup shredded carrots |
1/4 cup rice wine vinegar |
1 teaspoon sugar |
1 fresh lime, juiced |
1/4 teaspoon ground ginger |
1/4 teaspoon salt |
2 large sweet potatoes |
4 tablespoons canola oil, plus more for sauteing |
2 (8-ounce) tempeh cakes |
2 cups water |
1 cup lite soy sauce |
1 cup barbecue sauce |
1 large onion, thinly sliced |
1 teaspoon brown sugar |
Directions:
1. 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.
2. 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.
3. 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.
4. 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.
5. 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.
6. 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.
7. Beverage suggestion: Loose and/or bag Green Tea
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