BBQ Tempeh Sandwich

5 from 2 votes

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!

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

Don’t Skimp On The Sauce: The BBQ sauce is what brings this whole sandwich together. I like to coat each piece generously and even brush on a little extra once it’s out of the oven for max flavor.
Flip For Crispiness: Flipping the tempeh halfway through baking helps both sides get those caramelized, slightly crispy edges that are so satisfying.
Toast The Buns: I always toast the buns either in the oven or on a skillet. It adds a bit of crunch and prevents the bread from getting soggy, especially if you’re using saucy toppings like ranch.
Balance Your Slaw: Taste your slaw before assembling! If it’s too acidic, add a little more maple syrup. Too sweet? A splash of extra vinegar helps. This balance is what makes the slaw pop in the sandwich.
Rest Before Slicing: After baking, let the tempeh rest for a few minutes so the edges stay crisp and it holds its shape better when you assemble.
Nutrition: Nutrition information includes the tempeh, cabbage slaw, 1 cup BBQ sauce, and buns. Optional toppings are not included.

Nutrition