Smoky Tempeh BBQ Sandwich with Fresh Slaw

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

Smoky Tempeh BBQ Sandwich with Fresh Slaw

YOUR SOLIN GENERATED RECIPE

Smoky Tempeh BBQ Sandwich with Fresh Slaw

Enjoy a vibrant, smoky tempeh BBQ sandwich layered on hearty whole wheat bread, paired with a crisp, tangy fresh slaw. This sandwich delivers a satisfying balance of smoky, sweet, and tangy flavors, making it a perfect lunch option for clean eating and balanced macros.

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NUTRITION

567kcal
Protein
34.7g
Fat
24.3g
Carbs
64.5g

SERVINGS

1 serving

INGREDIENTS

130g Tempeh

2 slices Whole Wheat Bread

2 tbsp BBQ Sauce

1/2 cup shredded Red Cabbage

1/2 cup shredded Carrot

1 tbsp Vegan Mayonnaise

1 tsp Apple Cider Vinegar

1 tsp Smoked Paprika

1 tsp Garlic Powder

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PREPARATION

  • 1

    Press the tempeh lightly with a paper towel and cut it into thin slices or strips.

  • 2

    In a small bowl, combine the BBQ sauce, smoked paprika, and garlic powder. Brush the tempeh slices generously with this smoky mixture.

  • 3

    Heat a non-stick skillet over medium heat and lightly cook the tempeh for about 3-4 minutes on each side until grill marks appear and it is heated through.

  • 4

    In another bowl, mix the shredded red cabbage and carrot with vegan mayonnaise and apple cider vinegar to create a fresh, tangy slaw. Season lightly with salt and pepper if desired.

  • 5

    Toast the whole wheat bread slices until crisp.

  • 6

    Assemble the sandwich by layering the smoky tempeh on one slice of the toasted bread, drizzling an extra bit of BBQ sauce if desired, and topping with a generous heap of fresh slaw. Close with the second slice of bread and serve immediately.

Smoky Tempeh BBQ Sandwich with Fresh Slaw

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

Smoky Tempeh BBQ Sandwich with Fresh Slaw

YOUR SOLIN GENERATED RECIPE

Smoky Tempeh BBQ Sandwich with Fresh Slaw

Enjoy a vibrant, smoky tempeh BBQ sandwich layered on hearty whole wheat bread, paired with a crisp, tangy fresh slaw. This sandwich delivers a satisfying balance of smoky, sweet, and tangy flavors, making it a perfect lunch option for clean eating and balanced macros.

NUTRITION

567kcal
Protein
34.7g
Fat
24.3g
Carbs
64.5g

SERVINGS

1 serving

INGREDIENTS

130g Tempeh

2 slices Whole Wheat Bread

2 tbsp BBQ Sauce

1/2 cup shredded Red Cabbage

1/2 cup shredded Carrot

1 tbsp Vegan Mayonnaise

1 tsp Apple Cider Vinegar

1 tsp Smoked Paprika

1 tsp Garlic Powder

PREPARATION

  • 1

    Press the tempeh lightly with a paper towel and cut it into thin slices or strips.

  • 2

    In a small bowl, combine the BBQ sauce, smoked paprika, and garlic powder. Brush the tempeh slices generously with this smoky mixture.

  • 3

    Heat a non-stick skillet over medium heat and lightly cook the tempeh for about 3-4 minutes on each side until grill marks appear and it is heated through.

  • 4

    In another bowl, mix the shredded red cabbage and carrot with vegan mayonnaise and apple cider vinegar to create a fresh, tangy slaw. Season lightly with salt and pepper if desired.

  • 5

    Toast the whole wheat bread slices until crisp.

  • 6

    Assemble the sandwich by layering the smoky tempeh on one slice of the toasted bread, drizzling an extra bit of BBQ sauce if desired, and topping with a generous heap of fresh slaw. Close with the second slice of bread and serve immediately.