BBQ Tempeh Sandwich

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Some sandwiches are worth getting a little messy for, and this BBQ tempeh sandwich is definitely one of them. I use smoky BBQ sauce, hearty tempeh, crisp cabbage slaw, and creamy avocado to create the perfect balance of sweet, tangy, and crunchy in every bite. It is a satisfying plant-based meal that I have ready for my family in under an hour.

When my family and I committed to a vegan lifestyle, there were a lot of nostalgic and comforting sandwiches that we had to give up. But after experimenting with tempeh, it opened up a world of plant-based recipes. After seeing how much my boys and husband loved my vegan tempeh gyros, I knew something slightly sweet and sticky was up next. And if you are a fan of traditional BBQ flavors, you need to try this sandwich recipe soon.

After successfully making a vegan grilled cheese sandwich that really stood up to traditional versions, I was up to the challenge of creating a heartier recipe using tempeh. There’s no denying that boys love sandwiches, so I never had any worry about these BBQ tempeh sandwiches. I did underestimate just how much my family would love them. The first time I made them, they were finished in record time and asked for more. I learned my lesson that day, and now I always make enough for a second helping.

🥘 Ingredients

This is every ingredient I use to create layers of flavor and interesting texture that make each bite of my BBQ tempeh sandwich so satisfying:

Tempeh: This is the star of the recipe. Once it is boiled and baked, it develops a hearty texture.

BBQ sauce: I love using my homemade vegan BBQ sauce, but store-bought works well too.

Burger Buns: A soft toasted bun holds everything together while adding just enough texture. I like using whole wheat brioche-style vegan buns.

Cabbage slaw: I combine shredded cabbage with apple cider vinegar, maple syrup, ground mustard, and sea salt for a tangy and crunchy topping. 

Avocado (optional): I use avocado to add a richness that balances the smoky BBQ sauce with every bite. 

Dill pickles (optional): I never skip the pickles for their briny, tart crunch. 

Vegan ranch (optional): A drizzle of my homemade vegan ranch dressing ties all the flavors together perfectly.

🔪 How To Make

These BBQ tempeh sandwiches look impressive, but they are incredibly easy to make. This is how I do it:

Boil tempeh: First, I cut the tempeh block in half and add it to a pot of boiling water, and boil for 10-15 minutes.

Make cabbage slaw: While the tempeh cooks, I mix the shredded cabbage, apple cider vinegar, maple syrup, ground mustard, and sea salt in a large bowl. Then I massage everything with my hands for a minute or two and set aside.

Sauce tempeh: Once the tempeh is cool enough to handle, I slice each half lengthwise to create four thinner patties. Then I either brush each piece generously with BBQ sauce or dip both sides directly into the sauce.

Bake: I arrange the coated tempeh on a parchment-lined baking sheet, and bake for about 30 minutes in a 400F preheated oven, flipping each piece halfway through. While the tempeh is in the oven, I toast the burger buns, slice the avocado, and prepare the pickles.

Assemble: Then I layer each toasted bun with a piece of BBQ tempeh and a generous handful of cabbage slaw, sliced avocado, pickles, and a drizzle of vegan ranch. Then I add the top bun, and serve while it is warm.

📖 Variations

Once I had the original recipe for BBQ tempeh sandwiches the way I wanted it, I started changing the toppings to create completely different sandwiches. These are 3 of my favorite variations:

Smoky southwest BBQ: Instead of the classic slaw, I top the tempeh with avocado, pickled jalapenos, roasted corn, and a drizzle of chipotle vegan ranch. I love the way the smoky, slightly spicy toppings pair with the sweet BBQ sauce.

Carolina Inspired BBQ: I swap the traditional BBQ sauce with mustard BBQ sauce before baking the tempeh. My husband loves this version and always adds extra dill pickles to his sandwich. 

Hawaiian BBQ: I top the baked tempeh with grilled pineapple rings, thinly sliced red onion, and use creamy vegan coleslaw instead. My boys absolutely loved the extra sweetness from the pineapple.

🍽 Serving Suggestions

Nothing pairs better with a BBQ tempeh sandwich than healthy baked French fries. But since these sandwiches are already quite hearty, you might prefer a lighter side like an apple walnut salad, or crispy baked kale chips. 

I made these sandwiches recently and let everyone assemble their own. I also laid out a vegan broccoli salad as a side, but my boys put that on top of their tempeh instead of the slaw, and it tasted amazing! Since we were eating outside, I went for other traditional sides like a healthy potato salad and a Hawaiian macaroni salad. 

🧊 Storing And ♨️ Reheating

Refrigeration: I store the baked BBQ tempeh and cabbage slaw in separate airtight containers in the refrigerator for up to 4 days. Keeping them separate helps the slaw stay crisp. 

Freezing: The cooked tempeh freezes well for up to 3 months. I let it cool completely before transferring it to a freezer-safe container. I do not recommend freezing the slaw since it loses its crisp texture after thawing. 

Reheating: I warm the tempeh in a 350F oven or air fryer for a few minutes until heated through. Then I assemble the sandwiches with fresh toppings just before serving.

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