BBQ Tempeh Sandwich

5 from 2 votes

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.

Prep Time15

Cook Time40

Total Time55

Course: Lunch, Main Course, mains

Cuisine: American, Vegan, vegetarian

Diet: Gluten Free, Vegan, Vegetarian

Servings: people

Calories: 363kcal

Author: Anjali Shah

Ingredients

For The Burgers

1 package tempeh
4 of your favorite buns , gluten free if needed
1 cup BBQ sauce (this homemade one or store bought)

For The Cabbage Slaw

2 cups shredded cabbage
3 tablespoons apple cider vinegar
2 tablespoons maple syrup
½ teaspoon ground mustard
¼ teaspoon sea salt

Optional But Recommended Toppings

1 avocado
4 sandwich sliced dill pickles
vegan ranch dressing , optional but amazing addition

US Customary - Metric

Instructions

Cut tempeh block in half. Bring a pot of water to a boil, place tempeh halves inside and boil for 10-15 minutes. This removes any bitter taste from the tempeh.
Preheat oven to 400°F (200°C).
While it is cooking, make home made BBQ sauce if not using store bought.
Also, make cabbage slaw by mixing all ingredients together. I like to massage it all with my hands. Set aside and allow to marinate while the rest of the dinner is prepped.
Once tempeh is done cooking, allow it to cool a bit, then slice each block in half again length wise to make thinner patties. You should have 4 squares.
Cover each square in BBQ sauce, you can either dip them in the sauce or use a brush to baste it on.
Place tempeh on a parchment lined cookie sheet and bake for 30 or so minutes, until the edges are browning and crisp. Make sure you turn the slices over half way through. This allows it to crisp on both sides.
While it is baking, warm the buns and prep the avocado, pickles, and make Ranch if using.
Once tempeh pieces are done, assemble sandwiches but placing tempeh slices, toppings, and any condiments on buns. Devour!

Notes

My #1 Secret Tip for this BBQ tempeh sandwich recipe is to always boil the tempeh before adding the BBQ sauce. It only takes about 10 minutes, but it softens the tempeh, removes any bitterness, and helps it soak up much more flavor while it bakes. I never skip this step because it completely changes the finished sandwich.
Toast buns: I always toast the buns for a minute or two before assembling. The crisp surface helps to keep the bread from becoming soggy.
Shred thinly: Thin ribbons of cabbage are easier to pile onto the sandwich and stay crisp without overwhelming the other ingredients.
Do not overload: It can be tempting to pile on every topping, but I find the sandwich is much easier to eat when I keep the layers balanced so every bite includes a little bit of everything.
Coat generously: The BBQ sauce brings this whole sandwich together, which is why I coat each piece generously, and even brush on a little extra once it is out of the oven.
Rest before slicing: After baking, I let the tempeh rest for a few minutes so the edges stay crisp and holds it shape better.

Nutrition