BBQ Tempeh Sandwiches with Tangy Apple Slaw - Making Thyme for Health

Name: BBQ Tempeh Sandwiches with Tangy Apple Slaw - Making Thyme for Health
Ingredients: 1 cup Homemade Vegan BBQ Sauce*; 1 (8 ounce) package organic tempeh, sliced vertically into 16 strips; 4 slices vegan smoked gouda; 4 whole grain buns, toasted; 3 tablespoons apple cider vinegar; 3 tablespoons lime juice (about 2 limes); 2 cups red cabbage, thinly sliced (about 1/2 small head); 1 large Granny Smith apple, cored and thinly sliced into matchsticks

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Servings: 4

BBQ Tempeh Sandwiches with Tangy Apple Slaw - Making Thyme for Health

Ingredients

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1 cup Homemade Vegan BBQ Sauce*1 (8 ounce) package organic tempeh, sliced vertically into 16 strips4 slices vegan smoked gouda4 whole grain buns, toasted3 tablespoons apple cider vinegar3 tablespoons lime juice (about 2 limes)2 cups red cabbage, thinly sliced (about 1/2 small head)1 large Granny Smith apple, cored and thinly sliced into matchsticks

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Instructions

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In a small saucepan over medium-high heat, simmer the BBQ sauce for about 5 minutes, or until heated through. Remove BBQ sauce from heat and transfer to a shallow bowl or dish. Place tempeh in the bowl and coat well with the barbeque sauce. Marinate for about 10 minutes, while you prep the slaw.In a large bowl, whisk together apple cider vinegar and lime juice. Add the cabbage and apple and toss until evenly coated. Refrigerate while you cook the tempeh.To cook the tempeh you can either bake it on a baking sheet with parchment paper (or a silicone mat) at 400°F for about 10 minutes on each side OR you can cook it in a non-stick skillet with a small amount of oil over medium heat for about 5 minutes on each side. Reserve the left over BBQ sauce in the bowl for serving.Place 4 strips of tempeh on each bun and top with remaining sauce and a slice of gouda. Broil for about 2 minutes so that the cheese is melted. Top with apple slaw, serve and enjoy!