Tuesday, August 21, 2012
Winner, winner, tempeh dinner
Awesome Tempeh BBQ sandwiches with avocado.
BBQ Tempeh Sandwich courtesy of Your Vegan Mom
1 package tempeh, sliced thin (about 1/8 inch)
1/2 c. barbecue sauce (Use a good one, you're really going to taste it.)
1/2 c. water
about 1/2 tsp. fresh rosemary, minced
3 good rolls (Yes, I know, in the photo I used toasted sourdough and that will do in a pinch.)
1 large carrot, shredded
1 avocado, mashed (Again with the photo. As you can see, those slices are slipping right off the sandwich. But mashed avocado, on the other hand, makes a delicious sandwich glue.)
Vegenaise (I love vegenaise and paranthetical notes.)
Heat the oven to 350. Whisk the barbecue sauce, water, and rosemary together. Spread the tempeh out in a 9 x 9 inch baking pan. Cover with sauce. Cover pan with aluminum foil and bake for about 30 minutes. Remove the cover and continue baking for about 15 minutes until the sauce is mostly absorbed and the tempeh has developed some chewy edges. Slather those buns with vegenaise, slap on your tempeh, top with avocado and shredded carrot, and take a moment to enjoy.
This recipe makes enough for three sandwiches which is an odd (hee hee, math humor, did I mention that I taught fourth grade?) number for recipe results, but if there's two of you, you'll have enough left over for the next day's lunch to help alleviate your guilt with a sandwich for that person that's working so, so hard.