Dinner

BBQ Tempeh Sandwiches Recipe

ByMariam Harutyunyan August 17, 2026August 17, 2026

Introduction

These BBQ Tempeh Sandwiches offer a smoky, tangy twist on a classic favorite, perfect for plant-based meals. Tender steamed tempeh is marinated in a homemade bourbon BBQ sauce, then grilled to perfection and topped with a crisp, creamy slaw. They make a satisfying and flavorful sandwich that’s sure to please vegans and meat-eaters alike.

A sandwich sits on a white plate with colorful vegetable chips on the side. The sandwich has a soft, light brown bun on top and bottom. Inside, from bottom to top, there are two thick layers of glazed, dark reddish-brown grilled plant-based patties, covered with a shiny sauce, and topped with creamy coleslaw made of shredded purple and light green cabbage mixed with carrots. The coleslaw adds a fresh, creamy texture and bright colors just under the bun. The plate is on a white marbled surface, and a second similar sandwich with chips is blurred in the background. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 cup ketchup
1/4 cup bourbon

3 tablespoons apple cider vinegar
1/3 cup packed dark brown sugar

3/4 teaspoon smoked paprika
1/2 teaspoon onion powder

1/2 teaspoon garlic powder
1/4 teaspoon ground mustard
2 (8 oz.) packages tempeh, cut crosswise into thirds, each third sliced lengthwise

Canola oil, for grill
4 vegan hamburger buns, split
3 tablespoons vegan butter

1/2 cup vegan mayo
4 teaspoons apple cider vinegar
1/2 teaspoon granulated sugar

1/4 teaspoon celery seeds
Kosher salt
Freshly ground black pepper

2 cups green cabbage, very thinly sliced
1 cup red cabbage, very thinly sliced
1 small carrot, coarsely grated

1 shallot, finely chopped

Instructions

Step 1: Make the BBQ tempeh sauce by combining ketchup, bourbon, apple cider vinegar, brown sugar, smoked paprika, onion powder, garlic powder, and ground mustard in a small saucepan. Bring to a boil over medium heat, then reduce to medium-low and simmer gently, stirring occasionally, until thickened and darkened, about 15 minutes. Transfer the sauce to a shallow baking dish or bowl.
Step 2: Prepare to steam the tempeh by filling a medium saucepan with about 2 inches of water and fitting it with a steamer basket. Bring the water to a simmer over medium-high heat.

Step 3: Arrange the tempeh pieces evenly in the steamer basket. Cover, reduce heat to medium, and steam for 10 minutes.
Step 4: Transfer the steamed tempeh directly into the BBQ sauce using tongs or a spatula and toss to coat well. Marinate for at least 30 minutes or up to overnight in the refrigerator, covered.
Step 5: Make the slaw by whisking vegan mayo, apple cider vinegar, granulated sugar, and celery seeds in a medium bowl. Season with salt and pepper, then add the green cabbage, red cabbage, carrot, and shallot. Toss to coat evenly.

Step 6: Preheat a grill or grill pan to medium heat and lightly oil the grates. Remove tempeh from the sauce, reserving any extra sauce. Grill the tempeh, turning occasionally, until lightly charred and warmed through, about 8 minutes.
Step 7: Butter the cut sides of the buns and grill cut side down until toasted, about 3 minutes. Transfer to a plate.
Step 8: Build sandwiches by layering grilled tempeh on the toasted buns. Spoon reserved BBQ sauce over the tempeh if desired, then top with slaw. Serve remaining slaw on the side.

Tips & Variations

For extra smoky flavor, add a dash of liquid smoke to the BBQ sauce.
If bourbon is unavailable or you prefer a non-alcoholic option, substitute with an equal amount of apple juice or water.
Use gluten-free buns to make this recipe gluten-free.

Try adding sliced pickles or avocado to the sandwiches for additional texture and flavor.

Storage

Store any leftover marinated tempeh and slaw separately in airtight containers in the refrigerator for up to 3 days. Reheat grilled tempeh gently on a grill pan or in the oven to avoid drying out. Assemble sandwiches just before serving to keep the buns from becoming soggy.

How to Serve

A sandwich sits centered on a white plate, layered with three thick, grilled tempeh pieces glazed in a shiny red barbecue sauce, stacked on a soft, light brown bun base. On top of the tempeh is a colorful, creamy coleslaw with chopped green, white, and purple cabbage and thin carrot slices, with bits peeking out from under the smooth golden brown top bun. Next to the sandwich on the plate, there is a small pile of multicolored vegetable chips in orange, dark purple, and light brown hues. The white plate rests on a white marbled surface. In the blurry background, a similar sandwich is visible on another white plate. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of tempeh?

Yes, you can use flavored or plain tempeh. Just adjust the marinating time to let the flavors soak in well, especially if the tempeh is pre-seasoned.

Is it necessary to steam the tempeh before marinating?

Steaming softens the tempeh and helps it better absorb the BBQ sauce, resulting in a more tender, flavorful sandwich. While you can skip steaming, the texture may be firmer and less infused with sauce.