MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Barbecue Tempeh Sandwich
Categories: Sandwiches, Tempeh, Vegetarian
Yield: 4 Servings

MMMMM--------------------------SANDWICH-------------------------------
1 tb Soy sauce
1 tb Water
1 tb Olive oil or coconut oil
16 oz Tempeh (2 pkg);
- cut crosswise into
- 4 cutlets
1 c BBQ Sauce
8 sl Whole-grain bread or
- your choice;
- toasted (optional)
8 Lettuce leaves
1 lg Tomato; sliced
4 Red onion slices

MMMMM-------------------------BBQ SAUCE------------------------------
1 c Ketchup
3 tb Molasses or barley malt
-syrup -OR-
2 tb Maple syrup
1/2 ts Garlic powder
1/4 ts Liquid smoke
1 ts Chile powder; or to taste
1 1/2 ts Raw apple cider vinegar
1 tb Olive oil
3 tb Water
1 ts Dijon or
- stone-ground mustard

Total time: 30 minutes

Preheat the oven to 350?F.

Place the soy sauce, water, and oil in a small dish and add the tempeh
cutlets. Marinate for 5 minutes, flipping few times to evenly coat.

Place the tempeh and marinade ingredients in a baking pan and cook
for 5 minutes. Flip, and cook for 10 minutes more.

While the tempeh is baking, prepare the BBQ sauce. Combine all
ingredients in a mixing bowl and whisk well.

Pour some BBQ sauce over the tempeh while it is baking.

When the tempeh is finished cooking, place the cutlet on the bread,
toasted if you wish, with the remaining ingredients, and as much BBQ
sauce as you like.

Store any extra sauce in a glass container in the refrigerator for up
to 5 days.

Variations:

Replace the tempeh with an equal amount of tofu.

Serve on toasted sourdough, rye bread, or an artisan bread such as
olive-rosemary, or a bun.

Add 1 tb minced garlic or peeled & minced ginger to the tempeh
marinade.

For BBQ Sauce:

If you don't have ketchup, replace it with one 6 oz can tomato paste
+ 1/4 cup water.

Tempeh Reuben:

Prepare the tempeh as above. Create a Russian dressing with 1 cup
Vegan Mayonnaise, 1 cup ketchup, finely diced large dill pickle.
Serve on whole-grain bread with sauerkraut and tomato slices.

Per serving: 513 cal, 39 g carbs, 21 g fat, 506 mg sodium, 12 g
sugars, 5 g fiber, 29 g protein, low Cholesterol

Recipe by Mark Reinfeld & Jennifer Murray

Recipe FROM: 30 Minute Vegan cookbook, 2009

Recipe FROM: <https://web.archive.org/web/20180916123506/
http://www.savvyvegetarian.com/vegetarian-recipes/
barbecue-tempeh-sandwich.php>

MMMMM

Wherever you go, there you are!

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