Empty My Fridge
BBQ Tempeh Brioche Sando
Ingredients
- Tempeh200 g
- Brown sugar2 tbsp
- Paprika2 tbsp
- Garlic powder1 tsp
- Onion powder1 tsp
- Oregano · dried1 tsp
- Thyme · dried½ tsp
- Black pepper2 tsp
- Salt2 tsp
- Chili powder1 tsp
- Cayenne pepper¼ tsp
- Olive oil1 tbsp
- Vegan butter2 tbsp
- Gem lettuce1
- Avocado½
- Pickle2
- Mayonnaise50 g
- Burger bun2
- Fries or crinkle-cut crisps
Instructions
- In a saucepan, add the brown sugar, paprika, pepper, salt, chilli powder, garlic powder, onion powder, oregano, thyme, cayenne and water. Bring to a simmer.
- Slice the tempeh into 0.5 cm slices, add to the pan and simmer for 2–3 minutes.
- Transfer the slices to a baking tray and roast at 200°C for 15 minutes. Keep the marinade.
- Add the olive oil to the reserved marinade and boil until it thickens to a BBQ sauce consistency. Set aside.
- Finely dice the pickles and stir them into the mayo. Season with salt and pepper and chill.
- Trim and shred the lettuce. Slice the avocado. Halve and butter the brioche buns, then toast them cut-side down in a dry frying pan until golden.
- Spread the pickle mayo on the toasted buns. Add the lettuce, avocado and tempeh. Spoon over the BBQ sauce, close the sandwiches and serve with fries or crisps.
Summarized from BOSH!'s video. Watch it for the details.
More recipes with
Brown sugarLettuceAvocadoPickleBurger bunTempehGem lettuce
Cook with what's in your fridge
Empty My Fridge shows the recipes you can make with the food you already have, and reminds you before it goes off.