This vegan barbeque tempeh sandwich recipe is delicious, easy to make and great for summer cookouts. It’s also good cold the next day! The spicy sweet barbecue sauce goes well with creamy avocado slices or crunchy cucumbers to cool it down a bit. This is one recipe that will satisfy everyone at your table–even those who are not vegan!
The BBQ Tempeh Sandwich has always been a favorite of mine. I love this dish because you can make it ahead of time and bring it to any potluck or party where there are likely going to be multiple people who don’t eat meat or dairy products. You can also use different vegetables if you like, including lettuce instead of cabbage, but the best part about
prep: 10 mins cook: 15 mins total: 25 mins Servings: 4 Yield: 4 servings
1 red bell pepper, seeded and chopped
1 (8 ounce) package tempeh, crumbled
1 cup barbecue sauce, your choice
1 green bell pepper, seeded and chopped
1 medium onion, chopped
1 tablespoon vegetable oil
4 kaiser rolls, split and toasted
Pour the barbeque sauce into a medium bowl. Crumble the tempeh into the sauce, and let it marinate a little, about 10 minutes.
Heat oil in a skillet over medium heat. Add the red and green peppers, and the onion. Cook, stirring frequently until tender. Stir in the tempeh and barbeque sauce, and heat through.
Spoon the tempeh mixture onto kaiser rolls, and serve.
Per Serving: 375 calories; protein 15.2g; carbohydrates 54.7g; fat 11.5g; sodium 925.2mg.