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
Scale
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
