This Vegan BBQ Tempeh Sandwich is full of flavor and topped with creamy kale slaw. Healthy, meaty, so satisfying, and absolutely delicious! Guaranteed to please any meat-eater.
- Preheat your oven to 400˚F and line a baking sheet with parchment paper.
- Slice the tempeh into 1/4″ strips, add 3/4 cup of BBQ sauce to a large bowl, add the tempeh and toss until the strips are completely covered with sauce.
- Lay the tempeh out on the prepared baking sheet and bake for 20 minutes. I like to wait until I see the BBQ sauce bubble and the edges of the tempeh have charred a bit.
- Assemble the sandwich: place 6 slices of tempeh on the bottom slice of the bun or roll, top with kale slaw, drizzle with more BBQ sauce if desired, and cover with the top half of the bun. Repeat and make the remaining sandwiches. (NOTE: If using avocado or tomato place those on the bottom bun first followed by the tempeh.)
If you can’t find tempeh or just don’t like it, extra firm tofu is a great option. Also, some people feel tempeh is a little bitter, but boiling it for 10-15 minutes will remove most of the bitterness.
If you don’t want to use the buns try using lettuce and making some amazing wraps.
Any leftovers can be placed in an airtight container and stored in the fridge for up to 3 days. BBQ tempeh can be frozen for up to 2 months.
- Serving Size: 1 sandwich
- Calories: 151
- Sugar: 8.9 g
- Sodium: 401.7 mg
- Fat: 3.2 g
- Carbohydrates: 15.4 g
- Fiber: 5.1 g
- Protein: 11.1 g
- Cholesterol: 0 mg
Keywords: bbq tempeh, bbq tempeh sandwiches, vegan bbq sandwiches, plant-based recipes