Spicedtempehsandwiches Recipes

SPICY BBQ TEMPEH SANDWICH WITH SWEET POTATO WEDGES AND ASIAN SLAW

Spicy BBQ Tempeh Sandwich with Sweet Potato Wedges and Asian Slaw image

Provided by Food Network

Time 40m

Yield 4 servings

Number Of Ingredients 16

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

Steps:

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

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