Barbeque Tempeh Sandwiches Food
BARBEQUE TEMPEH SANDWICHES
I hate tofu but love tempeh and this sandwich is tangy and tasty. My boyfriend and I eat this all the time. It's great because it's vegan for him and I still like it (even though I'm not a vegetarian).
Provided by JENNX
Categories Main Dish Recipes Sandwich Recipes
Time 25m
Yield 4
Number Of Ingredients 7
Steps:
- Pour the barbeque sauce into a medium bowl. Crumble the tempeh into the sauce, and let it marinate a little, about 10 minutes.
- Heat oil in a skillet over medium heat. Add the red and green peppers, and the onion. Cook, stirring frequently until tender. Stir in the tempeh and barbeque sauce, and heat through.
- Spoon the tempeh mixture onto kaiser rolls, and serve.
Nutrition Facts : Calories 375.3 calories, Carbohydrate 54.7 g, Fat 11.5 g, Fiber 2.9 g, Protein 15.2 g, SaturatedFat 2.1 g, Sodium 925.2 mg, Sugar 20.1 g
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- In a large skillet, whisk the cider vinegar with the soy sauce, maple syrup, cumin, chipotle and paprika until combined. Add 1/3 cup of the water and 3 tablespoons of the olive oil and bring to a boil. Add the tempeh pieces and cook them over low heat, turning a few times, until the tempeh pieces are heated through and the barbecue sauce is slightly reduced, about 10 minutes.
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- Add the onion and the remaining 1 tablespoon of olive oil to the saucepan and cook over moderate heat, stirring occasionally, until softened, about 5 minutes. Stir the sun-dried tomatoes and onion into the tempeh sauce and simmer over high heat until the sauce is thickened, about 3 minutes; season with salt and pepper.
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- In a bowl, whisk the barbecue sauce with the vegetable stock. Pour the mixture into the pan with the tempeh.
- On medium heat, bring the pan to a simmer. Reduce heat to medium-low. Cover and let cook for about 12-15 minutes, or until the liquid has mostly absorbed and you are left with tender tempeh and a thick sauce.
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