Roasted Smoky BBQ Tempeh Sandwich with Fresh Slaw

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

Roasted Smoky BBQ Tempeh Sandwich with Fresh Slaw

YOUR SOLIN GENERATED RECIPE

Roasted Smoky BBQ Tempeh Sandwich with Fresh Slaw

Savor this hearty plant-based creation featuring smoky roasted tempeh glazed in tangy BBQ sauce, nestled between a whole wheat bun and topped with a crisp, refreshing slaw of red cabbage and carrots, all enhanced with a drizzle of olive oil and a splash of apple cider vinegar.

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NUTRITION

528kcal
Protein
35.6g
Fat
22.7g
Carbs
53g

SERVINGS

1 serving

INGREDIENTS

150g Soybean Tempeh

1 Whole Wheat Bun (70g)

2 tbsp BBQ Sauce

1 tsp Olive Oil

1 cup shredded Red Cabbage (70g)

1/2 medium Carrot (35g)

1 tsp Apple Cider Vinegar

Salt & Pepper to taste

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PREPARATION

  • 1

    Preheat the oven to 400°F.

  • 2

    Slice the tempeh into 1/4-inch thick pieces. Toss in olive oil, salt, pepper, and a drizzle of BBQ sauce.

  • 3

    Place the tempeh slices on a baking sheet lined with parchment paper and roast in the oven for 20 minutes, flipping halfway through until edges get crispy.

  • 4

    While the tempeh roasts, prepare the slaw by combining shredded red cabbage and carrot in a bowl. Drizzle with apple cider vinegar, a pinch of salt, and pepper. Toss well.

  • 5

    Warm the whole wheat bun lightly in a skillet or toaster.

  • 6

    Assemble the sandwich by layering the roasted tempeh on the bun, drizzling with the remaining BBQ sauce, then adding a generous heap of the fresh slaw on top.

  • 7

    Serve immediately and enjoy a flavorful, protein-rich meal.

Roasted Smoky BBQ Tempeh Sandwich with Fresh Slaw

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

Roasted Smoky BBQ Tempeh Sandwich with Fresh Slaw

YOUR SOLIN GENERATED RECIPE

Roasted Smoky BBQ Tempeh Sandwich with Fresh Slaw

Savor this hearty plant-based creation featuring smoky roasted tempeh glazed in tangy BBQ sauce, nestled between a whole wheat bun and topped with a crisp, refreshing slaw of red cabbage and carrots, all enhanced with a drizzle of olive oil and a splash of apple cider vinegar.

NUTRITION

528kcal
Protein
35.6g
Fat
22.7g
Carbs
53g

SERVINGS

1 serving

INGREDIENTS

150g Soybean Tempeh

1 Whole Wheat Bun (70g)

2 tbsp BBQ Sauce

1 tsp Olive Oil

1 cup shredded Red Cabbage (70g)

1/2 medium Carrot (35g)

1 tsp Apple Cider Vinegar

Salt & Pepper to taste

PREPARATION

  • 1

    Preheat the oven to 400°F.

  • 2

    Slice the tempeh into 1/4-inch thick pieces. Toss in olive oil, salt, pepper, and a drizzle of BBQ sauce.

  • 3

    Place the tempeh slices on a baking sheet lined with parchment paper and roast in the oven for 20 minutes, flipping halfway through until edges get crispy.

  • 4

    While the tempeh roasts, prepare the slaw by combining shredded red cabbage and carrot in a bowl. Drizzle with apple cider vinegar, a pinch of salt, and pepper. Toss well.

  • 5

    Warm the whole wheat bun lightly in a skillet or toaster.

  • 6

    Assemble the sandwich by layering the roasted tempeh on the bun, drizzling with the remaining BBQ sauce, then adding a generous heap of the fresh slaw on top.

  • 7

    Serve immediately and enjoy a flavorful, protein-rich meal.