If you are looking for a sandwich that packs a punch with bold flavors and satisfying textures, I want to share this fan-freaking-tastic BBQ Tempeh Sandwiches with Sriracha Slaw Recipe that my family absolutely goes crazy for. It’s the perfect mix of spicy, smoky, creamy, and crunchy all in one bite. Trust me, once you try this, it’s going to become one of your go-to plant-based meals.
Why You’ll Love This Recipe
- Bursting with Flavor: The combination of smoky BBQ tempeh and tangy spicy sriracha slaw creates a flavorful explosion that’s hard to beat.
- Easy to Make: You’ll find the prep is straightforward and the skillet method crisps the tempeh perfectly without fuss.
- Great for Meal Prep: Both tempeh and slaw can be made ahead and stored separately, saving time during the week.
- Perfect for All Diets: Vegan and gluten-free options make this recipe super inclusive and crowd-pleasing.
Ingredients You’ll Need
Each ingredient in this BBQ Tempeh Sandwiches with Sriracha Slaw Recipe plays its part in building layers of flavor and texture – from the creamy vegan mayo in the slaw to the hearty tempeh glazed in BBQ sauce. Here are my favorite picks and tips for shopping.
- Green Cabbage or Coleslaw Mix: Use thinly sliced to get that perfect crunch and slight sweetness for your slaw.
- Vegan Mayo: I usually go for one with a clean ingredient list to keep the slaw creamy but light.
- Sriracha: Store-bought works wonderfully here, and you can adjust the heat depending on your spice tolerance.
- Maple Syrup: This subtle sweetness balances the heat and acidity beautifully.
- Lime Juice: Optional but highly recommended for a fresh brightness that lifts the slaw.
- Tempeh: Look for organic and gluten-free if needed; slicing thinly helps it absorb the BBQ sauce better.
- Avocado Oil: This oil has a high smoke point and neutral flavor, great for crisping the tempeh without overpowering it.
- Sea Salt: Just a pinch to enhance all the flavors naturally.
- BBQ Sauce: Homemade or store-bought—just make sure it’s vegan and gluten-free if that matters to you.
- Bread or Hamburger Buns: Choose your favorite vegan and gluten-free options if necessary; sturdy bread works best to hold everything together.
- Avocado: Mashing it on the bread adds creaminess and richness that pairs perfectly with the crunchy slaw.
Variations
I love experimenting with this BBQ Tempeh Sandwiches with Sriracha Slaw Recipe because it’s so adaptable. Feel free to personalize it to suit your taste, dietary preferences, or what you have on hand.
- Add Cheese: Though I usually keep it vegan, adding a slice of smoky vegan cheese can ramp up the comfort factor wonderfully.
- Try Different Greens: Swap out cabbage for kale or napa cabbage if you want a twist on the slaw texture and flavor.
- Spice it Up: I’ve added pickled jalapeños or extra sriracha when I want more heat, and it never disappoints.
- Grain Bowl Version: Use the BBQ tempeh and sriracha slaw over quinoa or rice for a hearty, bowl-style meal instead of sandwiches.
How to Make BBQ Tempeh Sandwiches with Sriracha Slaw Recipe
Step 1: Prepare the Sriracha Slaw
Start by tossing thinly sliced green cabbage with vegan mayo, sriracha, maple syrup, and a splash of lime juice if you’re using it. I like to taste as I go here—sometimes the slaw needs a little more mayo for creaminess or extra sriracha if you like it spicier. Set it aside to let those flavors marry while you move on to the tempeh. This slaw is the zesty, crunchy surprise that elevates the whole sandwich.
Step 2: Slice and Cook the Tempeh
Slice your tempeh into thin 1/4-inch pieces. I learned that thinner slices soak up more BBQ sauce and crisp up better. Then heat avocado oil in a pan over medium-high heat until it’s shimmering and hot. Lay your tempeh slices in a single layer—you want to hear that satisfying sizzle. Sprinkle a pinch of sea salt, and let them cook undisturbed for 3-5 minutes until golden and crispy on one side. Flip carefully and repeat. If your pan is small, cook in batches so nothing steams.
Step 3: Glaze with BBQ Sauce
Once your tempeh is golden on both sides, lower the heat a bit and add your BBQ sauce directly into the skillet. I remove the pan from heat to avoid burning, then give the tempeh a good toss so every piece is beautifully coated. Let the sauce thicken for about 2-3 minutes—the sticky glaze is what makes these sandwiches sing. This step is crucial, so be patient and gentle with the flipping.
Step 4: Build Your Sandwiches
To assemble, mash a quarter of an avocado on your bread or bun—this adds richness and moisture without any mayo fuss. Top with about 6-8 slices of the BBQ tempeh, then pile generously with the sriracha slaw. Cap it with another slice of bread and enjoy immediately! I like to press my sandwich lightly to keep everything together, but if you serve these at a party, keep the slaw separate until the last minute to avoid sogginess.
Pro Tips for Making BBQ Tempeh Sandwiches with Sriracha Slaw Recipe
- Crisp Tempeh Edges: Don’t move the tempeh too soon while cooking; patience pays off with golden, crispy edges.
- Slaw Adjustments: The thickness of mayo and heat level of sriracha can vary, so always taste and tweak to your liking before mixing with cabbage.
- Avoid Soggy Bread: I learned to spread avocado on bread to create a barrier that keeps moisture from seeping through and making it soggy.
- Batch Cooking: If making multiple sandwiches, keep cooked tempeh warm on a tray in the oven at a low temperature to maintain crispiness until serving.
How to Serve BBQ Tempeh Sandwiches with Sriracha Slaw Recipe
Garnishes
I often sprinkle fresh chopped cilantro or green onions on top of the slaw before adding it to the sandwich—it adds a little fresh herb punch that brightens every bite. Sometimes, a few pickle slices tucked inside bring an extra zing that my family adores.
Side Dishes
This sandwich pairs beautifully with crispy sweet potato fries, a simple garden salad with lemon vinaigrette, or even roasted corn on the cob when in season. I like these sides because they keep the meal light yet satisfying.
Creative Ways to Present
For a casual gathering, I like to set up a sandwich bar with all the components laid out – tempeh, slaw, avocado, bread, and garnishes – letting guests build their own. For a festive touch, serve the sandwiches on colorful cutting boards with vibrant paper napkins. It’s such a crowd-pleaser!
Make Ahead and Storage
Storing Leftovers
I keep leftover tempeh and sriracha slaw in separate airtight containers in the fridge for up to 3 days. Keeping them separate helps keep the tempeh crispy and the slaw fresh. Just give the slaw a quick stir before serving again.
Freezing
From experience, I don’t recommend freezing the slaw, as the mayo can separate and the cabbage gets soggy. However, BBQ sauced tempeh freezes well—just reheat and crisp it up in the oven when ready.
Reheating
To revive leftovers, I spread the tempeh on a parchment-lined baking sheet and heat in a 375°F oven for about 5 minutes to re-crisp it. The slaw is best served cold or at room temperature, so just give it a quick toss and pile it fresh on your sandwich.
FAQs
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Can I make the BBQ sauce from scratch for this BBQ Tempeh Sandwiches with Sriracha Slaw Recipe?
Absolutely! Making your own BBQ sauce lets you control the sweetness, smokiness, and spice, making the tempeh even more flavorful. A simple mix of tomato paste, apple cider vinegar, maple syrup, smoked paprika, and a touch of garlic works great.
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Is tempeh the best protein for this sandwich?
Tempeh is excellent because of its firm texture and ability to soak up sauce, which gives you that satisfying bite. However, you can experiment with tofu or seitan if you prefer, but the cooking times and texture will vary.
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How spicy is the sriracha slaw in this recipe?
The heat level is moderate because the sriracha is balanced with creamy vegan mayo and sweet maple syrup. You can easily adjust it by adding more or less sriracha to suit your palate.
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What breads work best for these sandwiches?
I recommend sturdy breads like whole grain sandwich bread or a good-quality bun that won’t get soggy quickly. Gluten-free options work just as well—just make sure they’re thick enough to hold all the fillings.
Final Thoughts
This BBQ Tempeh Sandwiches with Sriracha Slaw Recipe has become a staple in my kitchen because it brings so much flavor and satisfaction without relying on any animal products. I love how customizable it is and how the textures and tastes come together to make each bite exciting. If you’re craving something hearty, spicy, and just a little bit different, give this recipe a try—you’ll be so glad you did. Plus, seeing friends and family rave about it? That’s the best kind of kitchen win!
Print
BBQ Tempeh Sandwiches with Sriracha Slaw Recipe
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Total Time: 30 minutes
- Yield: 4 sandwiches
- Category: Sandwiches
- Method: Frying
- Cuisine: American
- Diet: Vegan
Description
These BBQ Tempeh Sandwiches with Sweet & Spicy Sriracha Slaw are a flavorful vegan and gluten-free option perfect for a quick lunch or dinner. The smoky, tangy BBQ tempeh pairs beautifully with the creamy, spicy slaw and creamy mashed avocado, all sandwiched between your choice of bread or buns. Easy to prepare with a homemade or store-bought BBQ sauce, this recipe offers a delicious balance of textures and bold flavors.
Ingredients
Sriracha Slaw
- 3 cups thinly sliced green cabbage (or coleslaw mix)
- 3-4 Tbsp vegan mayo (or store-bought)
- 1 ½ tsp sriracha (or store-bought)
- 1 tsp maple syrup
- 1 tsp lime juice (optional, for brightness)
BBQ Tempeh
- 8 oz tempeh, sliced into 1/4-inch (1/2-cm) slices (ensure gluten-free as needed)
- 1-2 Tbsp avocado oil
- 1 healthy pinch sea salt
- 1/2 cup 15-Minute BBQ Sauce (or store-bought, ensure vegan/gluten-free as needed)
For Serving
- 8 slices bread of choice (or hamburger buns, ensure vegan/gluten-free as needed)
- 1 large avocado
Instructions
- Prepare BBQ Sauce (Optional): If you’re making homemade BBQ sauce, prepare it first. Otherwise, proceed to the next step.
- Make Sriracha Slaw: In a medium bowl, combine sliced cabbage, vegan mayo, sriracha, maple syrup, and optional lime juice. Toss thoroughly to coat the cabbage evenly. Taste and adjust ingredients for desired heat, creaminess, sweetness, or brightness. Set aside.
- Slice Tempeh: Cut the tempeh into 1/4-inch (1/2-cm) slices, preparing for cooking.
- Heat Oil and Cook Tempeh (First Side): Warm 1 tablespoon of avocado oil in a large skillet over medium-high heat. Once hot, add tempeh slices in a single layer so they sizzle. If necessary, cook in batches.
- Brown Tempeh (First Side): Sprinkle tempeh with a pinch of sea salt. Cook undisturbed on this side for 3-5 minutes until golden brown and crisp. Reduce heat to medium if oil begins to smoke.
- Flip and Cook Tempeh (Second Side): Turn tempeh slices and cook another 3-5 minutes until golden on both sides. Transfer cooked slices to a plate, add more oil if needed, and cook any remaining tempeh batches. Return all cooked tempeh to skillet.
- Add BBQ Sauce: Remove skillet from heat, pour BBQ sauce over tempeh, and allow it to bubble and thicken for 2-3 minutes, flipping slices to coat thoroughly.
- Assemble Sandwiches: Spread 1/4 of mashed avocado onto a slice of bread. Top with 6-8 slices of BBQ tempeh, 1/2 to 3/4 cup sriracha slaw, and cover with another slice of bread. Repeat for remaining sandwiches.
- Storage and Reheating: Tempeh and slaw can be made ahead and refrigerated separately in sealed containers for 2-3 days. To reheat tempeh and restore crispness, place slices in a single layer on parchment-lined baking sheet and bake at 375°F (190°C) for 5 minutes. Tempeh also works well in salads or bowls.
Notes
- Adjust sriracha in the slaw to suit your preferred spice level.
- Use gluten-free tempeh and bread if needed to make this recipe gluten-free.
- Avocado adds creaminess and richness; omit or substitute if desired.
- You can use store-bought BBQ sauce or make your own 15-minute version.
- Cooking tempeh in batches ensures even browning and crispiness.
- Tempeh can be repurposed in salads or grain bowls if you want to vary meals.
- Keep slaw and tempeh separate when storing to maintain texture and flavor.
Nutrition
- Serving Size: 1 sandwich
- Calories: 350
- Sugar: 6g
- Sodium: 450mg
- Fat: 18g
- Saturated Fat: 2.5g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 7g
- Protein: 15g
- Cholesterol: 0mg
