Spicy BBQ Tempeh Sandwich with Sweet Potato Wedges and Asian Slaw

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Spicy BBQ Tempeh Sandwich with Sweet Potato Wedges and

Asian Slaw

 

 

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

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

 

 

Yield: 4 servings

Prep Time: 20 minutes

Cook Time: 20 minutes

 

 

 

 

 

 

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