BBQ Tempeh Sandwiches with Coleslaw

Ingredients

• 16 oz tempeh
• 1 cup BBQ sauce
• 4 hamburger buns
• ½ head green cabbage
• 1 carrot
• ½ cup mayonnaise
• 2 tbsp apple cider vinegar
• 1 tsp Dijon mustard
• 1 tsp sugar
• ½ tsp salt
• ¼ tsp black pepper
• 1 tbsp vegetable oil
• ½ cup pickle slices (optional)

Steps

1. Prepare the coleslaw: Thinly slice the cabbage and grate the carrot. In a medium bowl, whisk together mayonnaise, apple cider vinegar, Dijon mustard, sugar, salt, and pepper. Add the cabbage and carrot, tossing to coat. Refrigerate until serving.
2. Steam the tempeh for 10 minutes to soften. Once cooled, crumble or slice the tempeh into small pieces.
3. Heat vegetable oil in a large skillet over medium heat. Add the crumbled tempeh and cook for 5-7 minutes, until lightly browned and slightly crispy.
4. Pour the BBQ sauce over the tempeh in the skillet, stirring to coat. Simmer for 5 minutes, allowing the sauce to thicken and the tempeh to absorb the flavors.
5. Toast the hamburger buns if desired.
6. Assemble the sandwiches: Spoon the BBQ tempeh onto the bottom half of each bun. Top with a generous amount of coleslaw and the top bun. Add pickle slices if desired.