Smoky BBQ Tempeh Sandwich with Creamy Slaw

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

Smoky BBQ Tempeh Sandwich with Creamy Slaw

YOUR SOLIN GENERATED RECIPE

Smoky BBQ Tempeh Sandwich with Creamy Slaw

Enjoy a mouthwatering fusion of smoky, tangy BBQ glazed tempeh nestled between a light whole wheat bun and a refreshing, crunchy creamy slaw. This sandwich offers a satisfying blend of textures and flavors, perfect for a hearty lunch or dinner.

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NUTRITION

564kcal
Protein
40g
Fat
22g
Carbs
55.5g

SERVINGS

1 serving

INGREDIENTS

6 oz Tempeh (170g)

1 Whole Wheat Bun (50g)

2 tbsp BBQ Sauce (30g)

1 cup Shredded Cabbage (70g)

1/4 cup Shredded Carrots (25g)

1 tbsp Vegan Mayo (15g)

1 tsp Apple Cider Vinegar (5g)

1/2 tsp Smoked Paprika

Salt & Pepper

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PREPARATION

  • 1

    Slice the tempeh into thin strips and marinate with 1 tablespoon BBQ sauce and smoked paprika, seasoning with salt and pepper.

  • 2

    Heat a non-stick skillet over medium heat and lightly sauté the tempeh strips until they are browned and slightly crispy on the edges, about 5-7 minutes.

  • 3

    Meanwhile, in a bowl, combine the shredded cabbage and carrots. In a small jar, mix the vegan mayo with apple cider vinegar and the remaining 1 tablespoon of BBQ sauce. Pour the dressing over the slaw and toss to coat evenly.

  • 4

    Lightly toast the whole wheat bun if desired.

  • 5

    Assemble the sandwich by layering the cooked tempeh on the bottom half of the bun, topping with the creamy slaw, and finishing with the top bun.

  • 6

    Serve immediately and enjoy the smoky, tangy flavors of this satisfying sandwich.

Smoky BBQ Tempeh Sandwich with Creamy Slaw

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

Smoky BBQ Tempeh Sandwich with Creamy Slaw

YOUR SOLIN GENERATED RECIPE

Smoky BBQ Tempeh Sandwich with Creamy Slaw

Enjoy a mouthwatering fusion of smoky, tangy BBQ glazed tempeh nestled between a light whole wheat bun and a refreshing, crunchy creamy slaw. This sandwich offers a satisfying blend of textures and flavors, perfect for a hearty lunch or dinner.

NUTRITION

564kcal
Protein
40g
Fat
22g
Carbs
55.5g

SERVINGS

1 serving

INGREDIENTS

6 oz Tempeh (170g)

1 Whole Wheat Bun (50g)

2 tbsp BBQ Sauce (30g)

1 cup Shredded Cabbage (70g)

1/4 cup Shredded Carrots (25g)

1 tbsp Vegan Mayo (15g)

1 tsp Apple Cider Vinegar (5g)

1/2 tsp Smoked Paprika

Salt & Pepper

PREPARATION

  • 1

    Slice the tempeh into thin strips and marinate with 1 tablespoon BBQ sauce and smoked paprika, seasoning with salt and pepper.

  • 2

    Heat a non-stick skillet over medium heat and lightly sauté the tempeh strips until they are browned and slightly crispy on the edges, about 5-7 minutes.

  • 3

    Meanwhile, in a bowl, combine the shredded cabbage and carrots. In a small jar, mix the vegan mayo with apple cider vinegar and the remaining 1 tablespoon of BBQ sauce. Pour the dressing over the slaw and toss to coat evenly.

  • 4

    Lightly toast the whole wheat bun if desired.

  • 5

    Assemble the sandwich by layering the cooked tempeh on the bottom half of the bun, topping with the creamy slaw, and finishing with the top bun.

  • 6

    Serve immediately and enjoy the smoky, tangy flavors of this satisfying sandwich.