Smoky BBQ Tempeh Sandwich with Crispy Slaw

This is an example of a meal that Solin would create to include in your personalized meal plan.

Smoky BBQ Tempeh Sandwich with Crispy Slaw

YOUR SOLIN GENERATED RECIPE

Smoky BBQ Tempeh Sandwich with Crispy Slaw

Enjoy a hearty yet clean sandwich with smoky marinated tempeh layered on a whole wheat bun, perfectly balanced with a crisp, tangy slaw. This dish packs protein and flavor for your on-the-go meal while meeting your nutritional goals.

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NUTRITION

527kcal
Protein
37.2g
Fat
15.5g
Carbs
58.5g

SERVINGS

1 serving

INGREDIENTS

150g Tempeh

1 Whole Wheat Hamburger Bun (70g)

1 tbsp Smoky BBQ Sauce

1 cup shredded Green Cabbage (89g)

1/4 cup shredded Carrot (25g)

1 tsp Low-Fat Vegan Mayo

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PREPARATION

  • 1

    Slice the tempeh into 1/4-inch thick pieces and marinate in the smoky BBQ sauce for at least 15 minutes.

  • 2

    Heat a non-stick skillet over medium heat and lightly pan-fry the marinated tempeh slices until they are golden and slightly crispy on both sides, about 3-4 minutes per side.

  • 3

    In a bowl, combine the shredded cabbage and carrot. Add the low-fat vegan mayo and toss well to create a creamy, tangy slaw. Season with a pinch of salt and pepper if desired.

  • 4

    Lightly toast the whole wheat hamburger bun to add texture and warmth.

  • 5

    Assemble the sandwich by placing the crispy tempeh slices on the bottom half of the bun, then top with a generous serving of the crispy slaw.

  • 6

    Finish by capping the sandwich with the top bun. Enjoy immediately!

Smoky BBQ Tempeh Sandwich with Crispy Slaw

This is an example of a meal that Solin would create to include in your personalized meal plan.

Smoky BBQ Tempeh Sandwich with Crispy Slaw

YOUR SOLIN GENERATED RECIPE

Smoky BBQ Tempeh Sandwich with Crispy Slaw

Enjoy a hearty yet clean sandwich with smoky marinated tempeh layered on a whole wheat bun, perfectly balanced with a crisp, tangy slaw. This dish packs protein and flavor for your on-the-go meal while meeting your nutritional goals.

NUTRITION

527kcal
Protein
37.2g
Fat
15.5g
Carbs
58.5g

SERVINGS

1 serving

INGREDIENTS

150g Tempeh

1 Whole Wheat Hamburger Bun (70g)

1 tbsp Smoky BBQ Sauce

1 cup shredded Green Cabbage (89g)

1/4 cup shredded Carrot (25g)

1 tsp Low-Fat Vegan Mayo

PREPARATION

  • 1

    Slice the tempeh into 1/4-inch thick pieces and marinate in the smoky BBQ sauce for at least 15 minutes.

  • 2

    Heat a non-stick skillet over medium heat and lightly pan-fry the marinated tempeh slices until they are golden and slightly crispy on both sides, about 3-4 minutes per side.

  • 3

    In a bowl, combine the shredded cabbage and carrot. Add the low-fat vegan mayo and toss well to create a creamy, tangy slaw. Season with a pinch of salt and pepper if desired.

  • 4

    Lightly toast the whole wheat hamburger bun to add texture and warmth.

  • 5

    Assemble the sandwich by placing the crispy tempeh slices on the bottom half of the bun, then top with a generous serving of the crispy slaw.

  • 6

    Finish by capping the sandwich with the top bun. Enjoy immediately!