Smoky BBQ Tempeh Sandwiches with Tangy Slaw

Ingredients

• 8 oz tempeh, crumbled or shredded by hand
• 1 tbsp olive oil
• 1/3 cup BBQ sauce (plus extra for serving)
• 1 tsp smoked paprika
• 1/2 tsp garlic powder
• Salt and pepper, to taste
• 2 sandwich buns, split
• 1 1/2 cups green cabbage, finely shredded
• 1 medium carrot, grated
• 2 tbsp vegan mayonnaise
• 1 tsp apple cider vinegar
• 1 tsp dijon mustard
• Fresh parsley, chopped (for garnish)

Instructions

1. Make the slaw: in a medium bowl combine shredded cabbage, grated carrot, vegan mayo, apple cider vinegar, dijon, salt, and pepper. Toss well and set aside to wilt while you cook the tempeh.
2. Heat olive oil in a skillet over medium-high. Add the crumbled tempeh, smoked paprika, garlic powder, salt, and pepper. Cook 4-5 minutes, stirring occasionally, until tempeh is golden and crisping at the edges.
3. Pour the BBQ sauce over the tempeh and toss to coat. Cook 1-2 minutes more until glossy and heated through.
4. Toast the buns: split and toast in a dry skillet or under the broiler until lightly golden.
5. Pile the saucy BBQ tempeh onto the bottom buns, top generously with the tangy slaw, garnish with parsley, and cap with the top buns. Serve hot with extra BBQ sauce on the side.