This ultra satisfying BBQ Tempeh Sammie will knock you socks off and slip on your flip flops! It’s time for the beach and fun in the sun. Perfect for a backyard cookout or picnic. We’ve grown very fond of cooking with tempeh. It’s so easy to use. And this whole soybean product is packed with protein, fiber, and vitamins, more so than tofu as it is less processed. We’ve paired the BBQ tempeh with a crunchy pickled cabbage for a tangy twist.
1 8 oz. package of tempeh
1/2 an onion, roughly chopped
3 garlic cloves, minced
4 large cremini mushrooms, sliced
1 cup of your favorite BBQ sauce
salt & pepper, to taste
2 Tbsp. olive oil
1 cup purple cabbage, shredded
1/2 cup apple cider vinegar
Baguette style bread (Is also delicious served over rice!)
Method of Prep:
Heat the olive oil over Med/Hi heat in a saute pan. Add in the chopped onions, minced garlic and sliced mushrooms. Saute until soft and transfer to the bottom of a casserole dish.
Preheat the oven to 425°F.
Cut the tempeh horizontally in half. Then cut each piece down the middle. Next cut each of the four pieces into four slices each, totaling 12. You will have 12 strips of tempeh.
In the same saute pan, heat olive oil and grill until crispy.
Place the grilled tempeh strips on top of the veggies in a circular pattern in the casserole dish. Top everything with the cup of BBQ sauce.
Bake in the 425°F oven for 30 minutes.
While the tempeh is baking, place the shredded cabbage into a covered pot and add the 1/2 cup apple cider vinegar. Bring to a boil on High heat, covered.Add salt & pepper to taste. Re-cover and simmer for five minutes on Medium/Low. Remove from heat and set aside.
Once cool, place the cabbage on a paper towel and pat dry. Slice open your baguette, lay the pickled cabbage down on the bottom. And top with the tempeh and veggies.
These BBQ Tempeh “short ribs” are so delicious!
Serve Hot, Enjoy!