Nothings says summer more than grilling over an open flame. Except the aroma of a whisky-infused homemade barbecue sauce. The grill adds subtle smoky flavor to these tempeh steaks, almost bacon-like, but there’s no meat in sight. Add a cooling, creamy coleslaw and a toasted buttered bun for the perfect summer sandwich.
Why do we steam and grill the tempeh?
Don’t skip the steaming step. Steaming opens the pores of the tempeh, so it can absorb more of the delicious BBQ sauce marinade for maximum flavor. Steaming also removes bitter notes and ensures the tempeh is tender throughout (and not just sauced and charred on the outside).
Advertisement – Continue Reading Below
FOR THE BBQ TEMPEH
- 1 cup
ketchup
- 1/4 cup
bourbon
- 3 Tbsp.
apple cider vinegar
- 1/3 cup
packed dark brown sugar
- 3/4 tsp.
smoked paprika
- 1/2 tsp.
onion powder
- 1/2 tsp.
garlic powder
- 1/4 tsp.
ground mustard
- 2
(8 oz.) packages tempeh, cut crosswise into thirds, each third sliced lengthwise
-
Canola oil, for grill
- 4
vegan hamburger buns, split
- 3 Tbsp.
vegan butter
FOR THE SLAW
- 1/2 cup
vegan mayo
- 4 tsp.
apple cider vinegar
- 1/2 tsp.
granulated sugar
- 1/4 tsp.
celery seeds
-
Kosher salt
-
Freshly ground black pepper
- 2 cups
green cabbage, very thinly sliced
- 1 cup
red cabbage, very thinly sliced
- 1
small carrot, coarsely grated
- 1
shallot, finely chopped
-
- Step 1Make the BBQ Tempeh: Combine the ketchup, bourbon, apple cider vinegar, brown sugar, paprika, onion powder, garlic powder, and ground mustard in a small saucepan and place over medium heat. Bring to a boil then reduce heat to medium-low and simmer gently, stirring occasionally, until sauce thickens and darkens in color, about 15 minutes. Transfer the BBQ sauce to a shallow baking dish or bowl.
- Step 2Meanwhile, fill the bottom of a medium saucepan with about 2 inches of water and fit with a steamer basket. Place the saucepan over medium-high heat and bring the water to a simmer. Arrange the tempeh pieces evenly in the steamer basket. Cover, reduce heat to medium, and steam the tempeh for 10 minutes.
- Step 3Using tongs or a spatula, transfer the tempeh from the steamer basket directly into the BBQ sauce and toss to coat. Let marinate at least 30 minutes or up to overnight (covered in the refrigerator).
- Step 4Meanwhile, make the slaw: In the bottom of a medium bowl, whisk the mayo with the apple cider vinegar, granulated sugar, and celery seed. Season with salt and pepper. Add cabbage, carrot, and shallot and toss to coat.
- Step 5Preheat a grill or grill pan to medium heat and lightly oil the grates. Remove the tempeh from the bbq sauce, reserving any extra sauce in the dish. Grill tempeh, turning a few times, until lightly charred and warmed through, about 8 minutes total.
- Step 6Butter cut sides of buns and grill, cut sides down, until toasted, about 3 minutes. Transfer to a plate.
- Step 7Build sandwiches on toasted buns, spooning reserved BBQ sauce over tempeh if desired, and top with slaw. Serve with any remaining slaw on the side.
Delish Vegan Dinners | Delish Store
Leave a Reply