BBQ Tempeh & Slaw Sandwiches

Ingredients

• 1 (8 oz) package tempeh, sliced into thin strips
• 1/2 cup BBQ sauce, plus more for serving
• 2 cups shredded cabbage (mix of green and red)
• 1 large carrot, shredded
• 2 tablespoons vegan mayo
• 1 tablespoon apple cider vinegar
• 1 teaspoon maple syrup or sugar
• Salt and pepper, to taste
• 4 sandwich buns, toasted
• Pickle slices, for serving (optional)

Instructions

1. In a skillet over medium heat, pan-sear the tempeh strips for 2-3 minutes per side until lightly golden.
2. Pour in the BBQ sauce and toss to coat. Simmer 2 minutes until the tempeh is glazed and sticky. Remove from heat.
3. While the tempeh cooks, make the slaw: in a bowl, toss the cabbage and carrot with vegan mayo, apple cider vinegar, maple syrup, salt, and pepper until evenly coated.
4. Toast the sandwich buns lightly.
5. Pile the BBQ tempeh onto the bottom buns, top with a generous handful of slaw, add pickle slices if using, and close with the top bun. Serve immediately.