Description
These BBQ Tempeh Sandwiches feature smoky, tangy tempeh slathered in a homemade bourbon-spiked barbecue sauce, topped with a crisp and tangy vegan slaw, all piled onto toasted vegan buns. Perfect for a flavorful plant-based meal that combines smoky, sweet, and fresh elements in each bite.
Ingredients
Scale
BBQ Sauce
- 1 cup ketchup
- 1/4 cup bourbon
- 3 tbsp apple cider vinegar
- 1/3 cup packed dark brown sugar
- 3/4 tsp smoked paprika
- 1/2 tsp onion powder
- 1/2 tsp garlic powder
- 1/4 tsp ground mustard
Tempeh
- 2 (8 oz.) packages tempeh, cut crosswise into thirds, each third sliced lengthwise
- Canola oil, for grill
Buns and Butter
- 4 vegan hamburger buns, split
- 3 tbsp vegan butter
Vegan Slaw
- 1/2 cup vegan mayo
- 4 tsp apple cider vinegar
- 1/2 tsp granulated sugar
- 1/4 tsp celery seeds
- Kosher salt, to taste
- Freshly ground black pepper, to taste
- 2 cups green cabbage, very thinly sliced
- 1 cup red cabbage, very thinly sliced
- 1 small carrot, coarsely grated
- 1 shallot, finely chopped
Instructions
- Make the BBQ Sauce: Combine 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 heat to medium-low and simmer gently, stirring occasionally, until thickened and darkened in color, about 15 minutes. Transfer the sauce to a shallow baking dish or bowl.
- Steam the Tempeh: Fill a medium saucepan with 2 inches of water and place a steamer basket inside. Bring the water to a simmer over medium-high heat. Arrange the tempeh pieces evenly in the steamer basket. Cover, reduce heat to medium, and steam for 10 minutes.
- Marinate Tempeh: Using tongs or a spatula, transfer the steamed tempeh directly into the BBQ sauce. Toss gently to coat all pieces well. Let marinate for at least 30 minutes, or cover and refrigerate overnight for more flavor.
- Prepare the Slaw: In a medium bowl, whisk together vegan mayo, apple cider vinegar, granulated sugar, and celery seeds. Season with kosher salt and freshly ground black pepper. Add green cabbage, red cabbage, carrot, and shallot; toss thoroughly to coat with the dressing.
- Grill the Tempeh: Preheat a grill or grill pan to medium heat and lightly oil the grates. Remove tempeh from the BBQ sauce, reserving any leftover sauce. Grill the tempeh, turning occasionally, until lightly charred and warmed through, about 8 minutes total.
- Toast the Buns: Butter the cut sides of the vegan hamburger buns with vegan butter. Grill cut sides down on the grill or grill pan until toasted, about 3 minutes. Transfer to a plate.
- Assemble the Sandwiches: Build sandwiches by placing grilled tempeh on the bottom buns, spooning reserved BBQ sauce over if desired, and topping with generous amounts of the prepared slaw. Serve immediately with any remaining slaw on the side.
Notes
- For a deeper flavor, marinate the tempeh overnight in the BBQ sauce.
- Adjust bourbon quantity or omit for a non-alcoholic version; substitute with more apple cider vinegar or a splash of whiskey flavoring if desired.
- Canola oil is recommended for grilling tempeh to avoid overpowering flavors.
- Use vegan mayo and butter to keep the recipe fully plant-based.
- The slaw can be made a few hours ahead and refrigerated to meld flavors.
- If a grill is unavailable, a grill pan or cast iron skillet works well for grilling tempeh and toasting buns.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Sandwich
- Method: Grilling
- Cuisine: American
Keywords: BBQ tempeh sandwiches, vegan sandwiches, grilled tempeh, plant-based BBQ, vegan slaw, bourbon BBQ sauce
