YOUR SOLIN GENERATED RECIPE
Smoky BBQ Tempeh Sandwich with Crispy Slaw
Enjoy a hearty plant-based sandwich featuring marinated, smoky BBQ tempeh nestled in a whole wheat bun, topped with a refreshing, crunchy slaw and a boost of chickpea protein. Each bite delivers a blend of smoky, tangy flavors balanced by the crisp, zesty slaw, making for a satisfying meal any time of day.
INGREDIENTS
150g Tempeh
1 Whole Wheat Bun
2 tbsp BBQ Sauce
1 cup shredded Cabbage
1/4 cup shredded Carrot
50g Chickpeas
PREPARATION
Slice the tempeh into strips and marinate with BBQ sauce for at least 20 minutes to absorb the smoky flavors.
Preheat a non-stick skillet over medium heat and lightly sear the tempeh strips until they develop a golden crust, about 3-4 minutes per side.
In a bowl, combine shredded cabbage and carrot. Toss with a small drizzle of leftover BBQ sauce or a splash of apple cider vinegar for a tangy slaw.
Optionally, lightly mash the chickpeas and mix them into the slaw to boost the protein content further.
Toast the whole wheat bun in a dry skillet or toaster until lightly crisp.
Assemble the sandwich by layering the seared tempeh onto the bottom bun, topping with the crispy slaw, and finishing with the top bun.
Serve immediately and enjoy the balance of smoky, tangy, and crunchy flavors.