Empty My Fridge
BBQ Tempeh Sandwich
Ingredients
- Brown sugar2 tbsp
- Paprika2 tbsp
- Black pepper2 tsp
- Salt2 tsp
- Chili powder1 tsp
- Garlic powder1 tsp
- Onion powder1 tsp
- Oregano · dried1 tsp
- Thyme · dried½ tsp
- Cayenne pepper¼ tsp
- Tempeh200 g
- Olive oil1 tbsp
- Mayonnaise50 g
- Pickle · toasted2
- Gem lettuce1
- Avocado½
- Burger bun2
- Vegan butter2 tbsp
- Fries or crinkle-cut crisps
- Lettuce
Instructions
- Add all the stock ingredients to a saucepan and bring to a gentle simmer over medium heat.
- Cut the tempeh into 1/2 cm slices, add them to the saucepan and simmer for 2-3 minutes.
- Transfer the tempeh slices to a baking sheet and roast in the oven for 15 minutes. Save the marinade.
- Add the olive oil to the marinade and stir. Thicken over high heat until the sauce has the consistency of BBQ sauce, then take the pan off the stove and set it aside.
- Dice the pickles and mix them into the mayo in a small bowl. Season with salt and pepper to taste and refrigerate.
- Trim and shred the lettuce. Halve, destone, peel and thinly slice the avocado.
- Halve the brioche buns, butter them, and toast cut-side down in a dry frying pan over high heat until golden and crisp.
- Spread the pickle mayo over the toasted brioche. Add lettuce, avocado and tempeh slices, spoon on the BBQ sauce, close the sandwiches and serve immediately with fries or crinkle-cut crisps.
Summarized from BOSH!'s video. Watch it for the details.
More recipes with
Brown sugarLettuceAvocadoPickleBurger bunTempehGem lettuce
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