Description

These BBQ Tempeh Sandwiches feature tender, smoky tempeh marinated in a rich homemade bourbon BBQ sauce, grilled to perfection, and topped with a tangy, crunchy vegan slaw. Served on toasted vegan buns, this flavorful plant-based sandwich is perfect for a satisfying, healthy lunch or dinner.

Ingredients

Scale

BBQ Sauce

1 cup ketchup
1/4 cup bourbon
3 tablespoons apple cider vinegar
1/3 cup packed dark brown sugar
3/4 teaspoon smoked paprika
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
1/4 teaspoon ground mustard

Tempeh

2 (8 oz.) packages tempeh, cut crosswise into thirds, each third sliced lengthwise
Canola oil, for grill

Buns & Toppings

4 vegan hamburger buns, split
3 tablespoons vegan butter

Slaw

1/2 cup vegan mayo
4 teaspoons apple cider vinegar
1/2 teaspoon granulated sugar
1/4 teaspoon celery seeds
Kosher salt, to taste
Freshly ground black pepper, to taste
2 cups green cabbage, very thinly sliced
1 cup red cabbage, very thinly sliced
1 small carrot, coarsely grated
1 shallot, finely chopped

Instructions

Make the BBQ Sauce: In a small saucepan over medium heat, combine ketchup, bourbon, apple cider vinegar, dark brown sugar, smoked paprika, onion powder, garlic powder, and ground mustard. Bring to a boil, then reduce heat to medium-low and simmer gently, stirring occasionally, until the sauce thickens and darkens, about 15 minutes. Transfer to a shallow baking dish or bowl.
Steam the Tempeh: Fill a medium saucepan with about 2 inches of water and fit with a steamer basket. Bring water to a simmer over medium-high heat. Place tempeh pieces evenly in the basket, cover, reduce heat to medium, and steam for 10 minutes to soften and prepare for marinating.
Marinate Tempeh: Using tongs or a spatula, transfer steamed tempeh directly into the BBQ sauce. Toss to coat well. Cover and refrigerate, allowing tempeh to marinate at least 30 minutes or up to overnight for maximum flavor absorption.
Prepare the Slaw: In a medium bowl, whisk together vegan mayo, apple cider vinegar, granulated sugar, and celery seeds. Season with kosher salt and freshly ground black pepper. Add thinly sliced green cabbage, red cabbage, coarsely grated carrot, and finely chopped shallot. Toss gently to coat all vegetables in the dressing.
Grill the Tempeh: Preheat a grill or grill pan to medium heat and lightly oil the grates. Remove tempeh from the marinade, reserving any extra sauce. Grill tempeh pieces, turning a few times, until they develop a light char and are warmed through, about 8 minutes total.
Toast the Buns: Butter the cut sides of the vegan buns with vegan butter. Grill cut sides down on the grill until toasted and golden, about 3 minutes. Remove and set aside.
Assemble the Sandwiches: On each toasted bun, layer grilled tempeh, drizzle with some reserved BBQ sauce if desired, and top with a generous amount of slaw. Serve immediately, with remaining slaw on the side if preferred.

Notes

Marinate the tempeh overnight for deeper flavor penetration.
Use a grill pan if an outdoor grill is not available.
Adjust sweetness and vinegar levels in the BBQ sauce to taste.
Vegan butter and vegan mayo make this recipe fully plant-based.
Serve with your favorite sides such as chips, pickles, or a fresh salad.

Prep Time: 20 minutes
Cook Time: 30 minutes
Category: Sandwiches
Method: Grilling
Cuisine: American

Keywords: BBQ Tempeh Sandwiches, vegan BBQ sandwich, grilled tempeh, plant-based BBQ, vegan sandwich recipe, homemade BBQ sauce, vegan slaw sandwich