Andrew Bui
Nothings says summer much more than grilling about an open up flame. Except the aroma of a whisky-infused homemade barbecue sauce. The grill provides subtle smoky flavor to these tempeh steaks, just about bacon-like, but there’s no meat in sight. Incorporate a cooling, creamy coleslaw and a toasted buttered bun for the perfect summer time sandwich.
Why do we steam and grill the tempeh?
Really do not skip the steaming stage. Steaming opens the pores of the tempeh, so it can take in extra of the scrumptious BBQ sauce marinade for highest taste. Steaming also gets rid of bitter notes and makes certain the tempeh is tender in the course of (and not just sauced and charred on the exterior).
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Yields:
4
servings
Prep Time:
hours
10
minutes
Overall Time:
1
hour
10
mins
FOR THE BBQ TEMPEH
tbsp.
apple cider vinegar
c.
packed dark brown sugar
(8 oz.) deals tempeh, minimize crosswise into thirds, each third sliced lengthwise
vegan hamburger buns, split
FOR THE SLAW
tsp.
apple cider vinegar
tsp.
granulated sugar
Freshly floor black pepper
c.
environmentally friendly cabbage, really thinly sliced
c.
purple cabbage, very thinly sliced
compact carrot, coarsely grated
shallot, finely chopped
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- Make the BBQ Tempeh: Merge the ketchup, bourbon, apple cider vinegar, brown sugar, paprika, onion powder, garlic powder, and floor mustard in a smaller saucepan and location above medium warmth. Bring to a boil then lessen warmth to medium-very low and simmer gently, stirring sometimes, until sauce thickens and darkens in color, about 15 minutes. Transfer the BBQ sauce to a shallow baking dish or bowl.
- Meanwhile, fill the base of a medium saucepan with about 2 inches of water and match with a steamer basket. Put the saucepan around medium-higher heat and bring the water to a simmer. Organize the tempeh items evenly in the steamer basket. Deal with, reduce heat to medium, and steam the tempeh for 10 minutes.
- Applying tongs or a spatula, transfer the tempeh from the steamer basket instantly into the BBQ sauce and toss to coat. Permit marinate at minimum 30 minutes or up to overnight (coated in the refrigerator).
- Meanwhile, make the slaw: In the bottom of a medium bowl, whisk the mayo with the apple cider vinegar, granulated sugar, and celery seed. Year with salt and pepper. Insert cabbage, carrot, and shallot and toss to coat.
- Preheat a grill or grill pan to medium heat and lightly oil the grates. Take away the tempeh from the bbq sauce, reserving any added sauce in the dish. Grill tempeh, turning a few times, right up until flippantly charred and warmed by means of, about 8 minutes full.
- Butter slash sides of buns and grill, cut sides down, right until toasted, about 3 minutes. Transfer to a plate.
- Develop sandwiches on toasted buns, spooning reserved BBQ sauce in excess of tempeh if preferred, and top rated with slaw. Serve with any remaining slaw on the facet.
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