Barbecued Tempeh Sandwiches
I love sandwiches. I would live on them if I could. I love the satisfaction of whole grain bread, the crisp vegetables for toppings and the fun I can have creating fillings. In this one, I make a sweet and spicy barbecue sauce, simmer tempeh in it to make some of the best vegan barbecue ever!
1/3 cup tomato paste
2 teaspoons spring or filtered water
1 tablespoon brown rice syrup
1 teaspoon avocado oil
1 teaspoon apple cider vinegar
1 teaspoon Dijon mustard
1/2 teaspoon chili powder
1/2 teaspoon soy sauce
2 cloves fresh garlic, very finely minced
8 ounces tempeh, cut in half lengthwise and pieces cut in half to create 4 slices
1 red onion, cut into thin half-moon slices
2 roasted red bell peppers, cut into thin ribbon slices
4 whole grain burger buns
4 leaves romaine lettuce
4 tomato slices
Prepare barbecue sauce: Place all ingredients in a small saucepan over low heat. Cook, stirring constantly, about 4 minutes. Cool slightly.
Lightly oil a cast-iron griddle and place over medium heat. Brush tempeh slices with barbecue sauce on both sides and lay on griddle. Toss onion and bell peppers with the remaining barbecue sauce and arrange on griddle to cook. Cook the tempeh until heated through and the edges are beginning to brown, 4 minutes on each side. Cook the onion and bell peppers, stirring constantly, until they are wilted and beginning to brown, 6 to 7 minutes.
Make the sandwiches. Lay burger buns open on a dry work surface. Lay a lettuce leaf and tomato slice on each bottom. Top each with a tempeh slab and spoon onion and bell peppers evenly over each sandwich. Serve immediately. Makes 4 sandwiches.