BBQ Tempeh Sandwich

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Homemade barbecue sauce, protein-packed tempeh, tangy cabbage slaw, and creamy avocado come together in this mouthwatering vegan BBQ Tempeh Sandwich. It’s easy, flavor-packed, and one of those weeknight meals that feels way more indulgent than it actually is!

Are you a barbecue fan too? Because I’ve been obsessed with BBQ flavors since forever, and once I figured out how to recreate that smoky, sticky-sweet magic with a totally plant-based twist, there was no turning back.

After the success of my tempeh gyros (and finally mastering how to take the bitterness out of tempeh), I knew I needed another tempeh recipe in our regular dinner rotation.

🥘 Ingredients

This BBQ tempeh sandwich is made with just a few simple, wholesome ingredients—and most of them you probably already have in your kitchen! Here’s what I use to make it, plus some ways to mix it up based on what you’ve got:

Tempeh: I like to go with plain, organic tempeh. It’s super high in plant-based protein and takes on the BBQ flavor beautifully.

Burger Buns: Use any buns you love—brioche-style, sprouted whole grain, or gluten-free if needed. I like to toast mine for a little extra crispiness.

BBQ Sauce: You can totally use your favorite store-bought brand here (look for one with clean ingredients), but I usually whip up my homemade BBQ sauce. It takes just 5 minutes, no cooking required, and is thick, smoky, sweet, and super flavorful. The thing I love about BBQ sauce, is that it bakes really well. It almost caramelizes leaving a delicious sweet crisp to whatever you cook it with. This tempeh is no exception.

Shredded Cabbage: I use green cabbage or a mix of green and purple. Pre-shredded coleslaw mix works great if you’re in a pinch.

Apple Cider Vinegar And Maple Syrup: These two ingredients give the slaw that nice sweet and tangy bite.

Ground Mustard & Salt: These round out the flavor and give the slaw a little zip. You can also add a pinch of pepper if you’d like!

Optional, But Recommended Toppings: Vegan ranch dressing – I love adding a drizzle of this to finish my sandwich – it’s so good with the BBQ flavors! I also like using avocado slices (or mashed avocado) and sliced dill pickles which give acidity and a great crunch!

🔪 How To Make

This BBQ tempeh sandwich recipe is surprisingly simple and comes together in under an hour, with most of that time being hands-off. Here’s exactly how I make it:

Boil The Tempeh: I start by cutting the tempeh block in half and bringing a pot of water to a boil. Once it’s bubbling, I add the tempeh and boil it for about 10–15 minutes. This step is key—it softens the texture and removes any bitterness. Then I let it cool just enough so I can handle it. While this is happening I prep the BBQ sauce, cabbage slaw and other sandwich toppers. 

Make Cabbage Slaw: To make the slaw, I mix the shredded cabbage, apple cider vinegar, maple syrup, ground mustard, and sea salt in a large bowl. I like to massage everything together with my hands to help break it down and let the flavors really soak in. Then I set it aside to marinate while I finish prepping the rest of the sandwich.

Sauce Tempeh: Once the tempeh is cool enough to handle, I slice each half lengthwise so I end up with four thinner patties. Then I either brush each one with BBQ sauce or dip them straight into a bowl of sauce to coat both sides evenly.

Bake: I arrange the sauced tempeh slices on my parchment-lined baking sheet and bake them for 30 minutes, flipping halfway through. They should get golden, slightly crisp on the edges, and smell amazing. While the tempeh bakes, I toast the buns (because let’s be real, toasted buns make everything better). I also slice the avocado, grab the pickles, and whip up some vegan ranch if I haven’t already.

Assemble: Now the fun part! I layer each bun with a slice of BBQ tempeh, a handful of slaw, some avocado slices, pickles, and a drizzle of ranch. Then I top it all off with the other half of the bun, press down gently, and devour!

📖 Variations

My BBQ tempeh sandwich is super versatile, and with just a couple of tweaks, you can make it work for different preferences or whatever you’ve got in the fridge. Here are some of my favorite ways to change it up:

Gluten-Free: Just swap the sandwich buns for your favorite gluten-free version, or use lettuce wraps or gluten-free tortillas for a low-carb twist. Double-check your BBQ sauce too—most are gluten-free, but it’s always good to scan the label.

Make It Spicy: If you love heat, stir a little hot sauce or crushed red pepper into your BBQ sauce before coating the tempeh. You can also add sliced jalapeños or a spicy slaw with sriracha or chipotle powder.

Make It A Bowl: Sometimes I’ll skip the bread and turn this into a BBQ tempeh bowl! Serve the baked tempeh over a bed of brown rice, quinoa, or cauliflower rice, and top with slaw, avocado, pickles, and ranch.

🍽 Serving Suggestions

These BBQ tempeh sandwiches are super satisfying all on their own, but I love pairing them with something fresh or crunchy on the side to round out the meal—especially when we’re feeding a crowd or just want that classic BBQ plate vibe. Here’s how I usually serve them:

With Fries Or Chips: You can’t go wrong with a side of oven-baked sweet potato fries or even yuca fries, air fryer potato wedges, or even a handful of homemade tortilla chips. For an extra treat, serve with a little bowl of vegan ranch or BBQ sauce for dipping.

Fresh Side Salads: To balance the richness of the sandwich, I often pair it with my tomato cucumber salad, vegan coleslaw, or a simple spinach and arugula salad with lemon vinaigrette.

For A BBQ-Style Dinner: If we’re going all in on a cookout-style meal, I’ll add vegan baked beans, corn on the cob, or even my BBQ cauliflower bites on the side. It turns dinner into a fun, family-friendly plant-based BBQ night without the grill.

Kid-Friendly Pairings: My kids love this sandwich with a mini side of healthy mac and cheese, a simple fruit salad, or crunchy veggie sticks with hummus. Sometimes I even deconstruct the sandwich for them—tempeh slices for dipping, slaw on the side, and a toasted bun if they’re in the mood.

🧊 Storage Directions

Refrigeration: I store leftover tempeh slices, slaw, and any extra toppings in separate airtight containers in the fridge. The tempeh will keep for up to 4–5 days, and the slaw is best enjoyed within 2–3 days so it stays nice and crisp. If I’ve made a batch of homemade BBQ sauce or ranch, those will last about a week.

Freezing: Tempeh actually freezes really well! After baking, I let it cool completely, then place the slices in a freezer-safe container or bag with parchment between each piece to keep them from sticking. They’ll keep in the freezer for up to 2–3 months. I don’t recommend freezing the slaw or avocado—those are best made fresh.

Reheating: To reheat tempeh, I use the oven or toaster oven at 350°F for about 10 minutes or until warmed through. You can also use the air fryer for crispier edges—just a few minutes at 375°F usually does the trick. For a quick option, the microwave works too (though the texture won’t be as crisp). I recommend assembling the sandwich just before serving so the bun doesn’t get soggy.

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