Barbecue Tempeh Sandwich
This time of the year is when you want to be out using your grill to make delicious things! Even if you don’t grill meat, there are still many delicious options. Like grilled veggies, or grilled tempeh for example. It develops more flavor when cooked on the grill, and is delicious on a sandwich. The recipe I am sharing with you today is pretty simple to make but really good. You won’t even miss the meat! It is grilled tempeh made with organic Triple Crown BBQ sauce that we sell at Fresh and Natural Foods, flavorful caramelized onions, and fresh baby arugula. If you are gluten free, or prefer a different bread, feel free to swap the baguette out for your favorite bread.
Amy currently works in our deli contributing to the variety of healthful foods we offer. She graduated with a degree in studio art from Bethel University in 2007, but in her senior year of college, found that her passion was with the art of food. She later used her photography and culinary skills to create a vegan dessert and food blog, Fragrant Vanilla Cake. She is also a cookbook author, of the books Just Vegan Cakes, Fragrant Vanilla Cake: Sweet and Savory and Rawlicious Desserts. She specializes in raw, vegan and vegetarian recipes. Local,fresh and organic food has always been her focus in whatever she creates.
- Toast the baguette for 3-5 minutes on the grill or in an oven. Remove and set aside.
- To prepare the onions, heat a pan over medium heat, and add them along with about 1 Tbsp olive oil. Sautee until the onions have softened, about 10 minutes. Set aside while you make the tempeh.
- To make the tempeh, prepare a grill for medium heat cooking. Toss the tempeh with the olive oil and tamari. Grill tempeh, flipping once, until browned and hot throughout, 8 to 10 minutes total. Alternatively if you do not have a grill, put the tempeh on a sheet pan in a 400F degree oven for about 15 minutes until starting to brown. Remove from grill or oven and brush with the BBQ sauce.
- Spread the Majestic garlic spread on both sides of the bread, then arrange the tempeh on the bottom half of the bread (they will overlap slightly). Top with the onions and arugula, then the top piece of bread. Cut into 3 sandwiches, and enjoy!
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