I can't even begin to tell you how much I love this sandwich! The BBQ tempeh is just so scrumptious and goes so well with the crunchy slaw, creamy avocado and the tangy sauerkraut. If you have the time I would highly recommend to marinade the tempeh in advance to make it extra flavorsome.
Ingredients
- 1 block of tempeh
- 1/2 cup barbecue sauce
Or make your own homemade barbecue sauce from scratch:
- 1/2 cup tomato puree
- 1/2 cup water
- 3 tbsp Worcestershire sauce
- 2 tbsp apple cider vinegar
- 1/2 tsp salt
- 2 tbsp maple syrup
- 1 tsp black pepper
For the slaw:
- 1 Jazz apple, deseeded and sliced as thinly as you can
- 2 cups finely shredded purple cabbage
- 1 carrot, finely sliced
- 3 spring onions, finely chopped
- 1 avocado, mashed or sliced
- A handful of green of your choice - I have used a mix of cress and rocket
- Optional but very delicious: sauerkraut or kimchi
Instructions
- To make the BBQ sauce simply mix everything together in a small bowl.
- In a bowl mix together all the ingredients for the slaw. Place a lid on top and leave it to the side while you are preparing the rest.
- Cut the tempeh into thin slices and brush them with the barbecue sauce. If you can, prepare this the day before and let the tempeh marinate overnight or for at least 2-3 hours in the fridge.
- Place the tempeh strips on the barbecue and cook them on each side for 3-4 minutes. At the same time grill the bread until crunchy.
- Assemble the sandwich starting with the mashed avocado, the greens, then add the tempeh, sauerkraut and finally the apple slaw.
- Use extra bbq sauce if needed. Enjoy straight away or wrap up for the perfect picnic!