The sun is shining and that calls for a sandwich like no other. Our BBQ Tempeh Sando is the PERFECT #humpday treat and is packed full of smokey bbq flavour. Made using tempeh its full of protein and definitely one to give a go this week.
Full recipe below 👇
INGREDIENTS
2 tbsp brown sugar
2 tbsp paprika
2 tsp black pepper
2 tsp salt
1 tsp chilli powder
1 tsp garlic powder
1 tsp onion powder
1 tsp dried oregano
½ tsp dried thyme
¼ tsp cayenne pepper
200ml water
200g block tempeh
1 tbsp olive oil
50g plant-based mayo
2 pickles
Salt and pepper to taste
1 baby gem lettuce
½ avocado
2 plant-based brioche buns
2 tbsp plant-based butter
Fries or crinkle-cut crisps
METHOD
Prepare the tempeh:
Add all the stock ingredients into the 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, put the sheet in the oven, and roast for 15 minutes. Save the marinade.
Prepare the BBQ sauce:
Add the olive oil to the marinade, stir to combine, and thicken over high heat until the sauce is the same consistency as BBQ sauce.
Take the pan off the stove and set it to one side.
Prepare the pickle mayo:
Dice the pickles and add them to a small bowl with the mayo, stir to combine, season to taste with salt and pepper, and put the bowl in the fridge.
Prepare the ingredients:
Trim and shred the lettuce.
Halve, destone, peel, and cut the avocado into thin slices.
Halve the brioche buns, butter them, and toast in a dry frying pan over high heat until golden and crisp.
Build the sandwiches:
Spread the pickle mayo over the toasted brioche slices.
Load up with lettuce, avocado, and tempeh slices, dollop on the BBQ sauce, close the lid of the sandwiches, and serve immediately with fries or crinkle-cut crisps.
